1 14.5 oz. can Italian stewed tomatoes (diced)
1 14.5 oz. can petite diced tomatoes
1 6 oz. can tomato paste
1 14.5 oz. can Rotel (regular or Hot, depending on desired heat)
1 14.5 oz can Mrs. Grimes Hot & Spicy chili beans (do not drain)
2 stalks celery
1/4 cup white wine
1 pinch crushed red peper flakes
1/2 cup Bell Pepper (red, green, yellow or mix)
1/3 cup Lea & Perrins steak sauce
5 slices Bacon (cooked crisp)
1 lb Sausage or Italian sausage
1 lb Cubed beef (I use stew meat)
1 pkg chili seasoning mix
1 tsp ground cumin
1 tsp garlic
This is a very meaty and flavorful chili. I won the "Best Overall Chili" in our work cookoff with this recipe. Here are the instructions:
1. In large pot over medium-low heat, combine tomatoes, tomato paste, rotel, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
2. While tomato mixture is simmering, in large skillet over medium heat, cook sausage. Remove to paper towels. Now cook bacon until crisp and remove to paper towels. In bacon drippings over high heat, cook beef with garlic medium rare. Stir chili seasoning into ground beef.
3. Stir seasoned beef, sausage, cumin, and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended. Add chili beans and heat through.
This makes a fantastic chili for chili dogs (though substituting ground beef for the cubed beef makes it a better chili dog topper). Cook hot dogs to taste. Ladle chili over the hot dog and sprinkle liberally with shredded cheddar and onions (if desired). Enjoy with a fine cold brew.