Description
A true fusion of ‘Tex’ and ‘Mex’ style chili. I’ve made this recipe dozens of times, and it is great. Each bite slowly delivers a sweet flavor followed by dry heat afterwards. It takes a while to prepare, but well worth it. You can use any type of beans you like, and try different dried chile varieties.
Ingredients
- 10 dried ancho chiles – chopped, stemmed and seeded
- ½ cup water
- ¼ cup white wine vinegar
- 3 pounds hot Italian sausage, casings removed
- 3 pounds ground beef
- 1 white onion, diced
- 1 red onion, diced
- 1 sweet onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 10 cloves garlic, sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 4 (14.5 ounce) cans diced tomatoes
- ¼ cup Worcestershire sauce
- ¼ cup hot pepper sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 tablespoon chopped fresh parsley
- ½ cup honey
- 1 (16 ounce) can kidney beans, drained
- 1 (16 ounce) can pinto beans, drained
Prep Time: 1 hr
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs 30 mins
Servings: 12