Mom’s Chili

This is the chili my mom made when I was growing up. It’s not your classic chili. In my opinion, it’s better. Let me know what you think. :)

Pairs well with corn bread (though I doubt you needed that reminder).

Ingredients 

• 1 lb spicy Italian sausace, cut into bite-sized chunks

• 1 pound ground turkey or beef

• 1 TBS oil or butter

• 1 red onion, diced

• 1 green pepper, diced

• 2 cloves garlic, minced

• 1 and 1/2 cup dry red wine

• 1/2 c worcestershire sauce (or substitute for 1/2 cup of the following mix: 1 part ketchup, 1 part soy sauce, and 1/2 part vinegar)

• 1 TBS chili pepper (or less if you want it less spicy)

• 1 TBS black pepper (or less if you want it less spicy)

• 1 and 1/2 teaspoon celery seed

• 1 teaspoon mustard powder

• 4 cans of diced tomatoes with liquid

• 1 12-ounce can tomato paste

• 3 cans red kidney beans with liquid

Instructions 

• Heat a large pot on medium heat. Add the sausage and ground meat and brown for 5-10 minutes. Drain and set aside

• Add your oil to the pan. Saute the onion and green pepper for 5-7 minutes, then add the minced garlic and cook another 2-3 minutes.

• Stir in the red wine and worcestershire sauce. Simmer for 10 minutes

• Stir in the spices and simmer uncovered for another 10 minutes

• Add the meat back to the pan. Add the tomatoes and tomato paste. Stir to mix, and bring to a boil

• Lower the heat, cover, and simmer for 30 minutes

• Add the beans and simmer another hour to “marry” the flavors.

Storage

• Store leftovers in airtight glass containers in the refrigerator, separately from the rice. To reheat, pour back into a pot on the stove with a splash of water or broth.

• To freeze leftovers: scoop into glass jars with at least 1 inch of empty space. Wait until the chili has cooled completely to put into the freezer.

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