Male Chauvinist Chili
The Junior League of Flint, Michigan
The Midwestern Junior League Cookbook | Tested, Tried, and True
6 slices bacon
10 ounces hot italian sausage, cut into 1-inch slices
10 ounces lean ground beef
1 large Spanish onion, cut into chunks
1 green pepper, cut into large pieces
2 cloves garlic, minced
1/2 jalapeño chili pepper, diced
1 cup red wine
1/2 cup Worcestershire sauce
1 teaspoon hot dry mustard
1 teaspoon celery seed
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1-1/2 teaspoons freshly ground black pepper
6 cups Italian (pear-shaped) tomatoes
15-ounce can kidney beans
15-1/2 ounce can garbanzo beans (chick peas)
Brown bacon in a large cast-iron pot or 4-1/2 quart Dutch oven. Drain and crumble bacon, and set aside. Pour bacon drippings from pot, leaving only a film, Brown sausage in pot; set aside with bacon. Pour sausage drippings from pot, again only leaving a film. Brown ground beef; drain and set aside. Pour excess fat from pot.
Cook onion, pepper, garlic, and chili pepper over low heat 2-3 minutes. Stir in wine and Worcestershire sauce; simmer, uncovered, for 10 minutes. Stir in mustard, celery seed, chili powder, salt, and pepper; simmer for 10 minutes.
Mash tomatoes; add (with liquid) to onion mixture along with meats. Heat to boiling; reduce heat and simmer, covered, for 1/2 hour, stirring occasionally.
Stir beans (with liquid) into chili. Heat to boiling, reduce heat, cover, and simmer for 1 hour.
This recipe is best made a day ahead and reheated, as flavors will meld to their spicy best.
Yield: 10 servings
Notes:
Used leftover bacon and sausage that I had on hand
Went with canned tomatoes
Thinned this out with a little bit of water to make it more a consistency I’m used to for chili