Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Jake's Tailgate Chili

1 10 ounce package mild Italian sausage
1 10 ounce package hot Italian sausage
1 pound lean ground beef
1 large onion, chunked
2 cloves garlic, minced
1 4 ounce can chopped jalapeños, optional
1 cup red wine
¼ cup Worcestershire sauce
1 teaspoon hot, dry mustard
1 teaspoon celery seed
1 ½ teaspoon chili powder
1 teaspoon cayenne powder
½ teaspoon salt
1 ½ teaspoon fresh ground pepper
1 28 ounce can crushed tomatoes
2 28 ounce cans whole tomatoes, chunked
2 15 ounce cans red kidney beans
Cabot sharp or extra sharp cheddar cheese, shredded

In a large 4 ½ quart pot, brown ground beef. Add both sausages and cook until browned, breaking into bite sized pieces, about 8 to 10 minutes. Add onion and garlic and jalapeños. Simmer 4 to 5 minutes. Stir in Worcestershire and wine. Add mustard, celery seed, chili powder, cayenne powder, salt and pepper and simmer for 10 minutes. Add crushed tomatoes and whole tomatoes, cut into chunks, with liquid. Heat to boiling, reduce heat and simmer, covered for 2 hours, stirring occasionally. Add kidney beans, with liquid. Heat to boiling. Reduce heat and simmer 1 hour, still covered. Serve in individual cups or bowls with Cabot shredded cheddar on top.


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