| Recipes | ||||||||||||
| Add to Recipe Box Add Note Email this recipe Printer Friendly Version Rate this Recipe | ||||||||||||
| Recipes From Cabot | ||||||||||||
|
Jake's Tailgate Chili Serves 10 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 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
|
||||||||||||
|
||||||||||||
 |
||||||||||||
