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Jake's Tailgate Chili




Source of Recipe


New England Cooks


Recipe Introduction


Recipe courtesy of Cabot Creamery



List of Ingredients




1 package mild or sweet italian sausage (10oz)
1 package hot italian sausage (10oz)
1 pound lean ground beef
1 large onion, chunked
2 cloves garlic, minced
1 can chopped jalapenos (4oz)
1 cup red wine
1/4 cup Worcestershire
1 teaspoon dry mustard
1 teaspoon celery seed
1 1/2 teaspoon chili powder
1 teaspoon cayenne powder
1/2 teaspoon salt
1 1/2 teaspoon fresh ground pepper
1 can (28oz) crushed tomatoes
2 cans (28oz) whole tomatoes, chunked
2 cans (15oz) red kidney beans
Cabot Sharp or Extra Sharp Cheddar, shredded


Recipe



In large 4 1/2 quart pot, brown ground beef.
Add both sausages and cook until browned, breaking into bite-sized pieces (8-10 minutes).
Add onion and garlic and jalapenos (caution, these are very hot).
Simmer 4 - 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), and 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.