Shelly's Recipe

* TAILGATE CHILI*

Category: Chili

1 (10 oz) pkg mild and hot Italian Sausage
1 lb lean ground beef
1 large onion, chunked
2 cloves garlic, minced
1 (4 oz) can chopped jalapenos (optional)
1 cup red wine
1/4 cup Worcestershire
1 tsp hot, dry mustard and celery seed
1 1/2 tsp chili powder
1 tsp cayenne powder
1/2 tsp salt
1 1/2 tsp fresh ground pepper
1 (28 oz) can crushed tomatoes
2 (28 oz) cans whole tomatoes, chunked
2 (15 oz) cans red kidney beans
Sharp or Extra Sharp Cheddar, shredded

In a 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. 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), with 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 shredded cheddar on top.