Fire Fighter's Chili No. 2682

1/2 lb Italian hot sausage
1/2 lb lean beef, ground
1 T drippings
1/3 c onion, chopped
2 cloves garlic, minced
32 oz canned tomatoes, undrained, chopped
16 oz kidney or pinto beans, canned, drained/rinsed
1/2 c dry red wine
1/2 c water
1/2 t beef flavor bouillon, instant granules
1/3 c Worcestershire sauce
3 T chili powder
1 T honey
1/4 t red pepper, dried
1/4 t celery salt
1/4 t tabasco sauce
salt

Remove the sausage from its casing. Brown the sausage and ground beef in a large skillet over medium heat. Remove and drain, reserving the measured amount of drippings specified in the ingredients list. Return the drippings to the skillet. Add the onion and garlic. Cook for 3 minutes. Return the meats to the skillet. Stir in all the remaining ingredients except the salt and pepper. Bring to a boil over medium-high heat. Reduce heat to a simmer. Cover. Simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

Yield: 1 Serving




Firehouse Chili

5 bacon strips
2 lb lean beef, cubed (sirloin or round steak)
1 c onion, diced
1/2 c green pepper
3 garlic, minced
3 T chili powder
1 t cumin, ground
1/2 t oregano, ground
1/4 t Italian seasoning
1/4 t black pepper
1 t cayenne pepper
1 qt beef broth
1 cn green chilies, 4oz
1 cn whole tomatoes, crushed, 16oz
2 sm pickled hot peppers, chopped
2 c pinto beans or refried beans, mashed
2 cn kidney beans
1/2 c cornmeal
1/2 c water

Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while cooking. When all meat is browned, add onion, green pepper and garlic. Cook until tender. Add seasonings, crumbled bacon and broth. Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer covered for 1-1/2 hours, stirring occasionally. Add kidney beans and simmer for 30 minutes longer. Mix together cornmeal and cold water and add gradually to the chili to thicken. When desired consistency is reached, cook 10 minutes longer. Chili is now ready to be serve.

Yield: 6 Servings