s JAKE'S TAILGATE CHILI ***
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s JAKE'S TAILGATE CHILI ***
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Ingredients
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Instructions *** 11-21-2010 good, watery though *** Serves 10 Ingredients • 1 pound lean ground beef • 1 (10-ounce) package mild Italian sausage • 1 (10-ounce) package hot Italian sausage • 1 large onion, coarsely chopped • 2 cloves garlic, minced • 1 (4-ounce) can chopped jalapenos (optional) • 1 cup red wine • 1/4 cup Worcestershire sauce • 1 1/2 teaspoons mild chili powder • 1 1/2 teaspoons ground black pepper • 1 teaspoon hot mustard powder • 1 teaspoon celery seed • 1 teaspoon ground red pepper (cayenne) • 1/2 teaspoon salt • 2 (28-ounce) cans whole tomatoes, coarsely chopped, with liquid • 1 (28-ounce) can crushed tomatoes with liquid • 2 (15-ounce) cans red kidney beans with liquid • Grated Cabot Sharp or Extra Sharp Cheddar Directions 1. In large (4 1/2-quart) pot, cook ground beef until no longer pink, breaking up with spoon. Add both sausages and cook until browned, 8 to 10 minutes, breaking up into bite-size pieces. 2. Add onion, garlic and jalapenos (if using- chili will be very hot). Simmer for 5 minutes. 3. Stir in wine, Worcestershire, chili powder, black pepper, mustard powder, celery seed, cayenne and salt; simmer for 10 minutes. 4. Add chopped and crushed tomatoes. Bring to simmer and cook, covered, for 2 hours, stirring occasionally. 5. Add beans and simmer, covered, for 1 hour longer, stirring occasionally. Serve topped with grated cheese. Nutrition Analysis Calories 519 , Total Fat 27g , Saturated Fat 8g , Sodium 1657mg , Carbohydrates 36g , Dietary Fiber 9g , Protein 32g , Calcium 272mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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