JAKE'S TAILGATE CHILI
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
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
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