Fusion Chili
| January 24, 2017 | Category: | 0 Comment3 1/4 dried ancho chiles – chopped, stemmed and seeded
2 tablespoons and 2 teaspoons water
1 tablespoon and 1 teaspoon white wine vinegar
1 pound hot Italian sausage, casings removed
1 pound ground beef
3-1/4 cloves garlic, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/8 (6 ounce) can tomato paste
1/3 cup dry red wine
1-1/4 (14.5 ounce) cans diced tomatoes
1 tablespoon and 1 teaspoon Worcestershire sauce
1 tablespoon and 1 teaspoon hot pepper sauce
1 teaspoon chili powder
1 teaspoon chopped fresh parsley
3/8 white onion, diced
3/8 red onion, diced
3/8 sweet onion, diced
1/3 cup diced celery
1/3 cup diced carrots
3/4 teaspoon ground cumin
3/8 (16 ounce) can kidney beans, drained
3/8 (16 ounce) can brown beans, drained
1/8 madam jeanette or real hot pepper
In a small bowl, soak chiles in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes; set aside. Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan, and set aside. In a large pot, Heat 3 to 4 tablespoons of the meat drippings over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom. Stir in cooked meat, tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans, jeanette and pinto beans without breaking them. Cover, and simmer for 3 hours. Stir and scrape the bottom every hour. Enjoy!