One of the best compliments I have ever received for my chili was when a friend’s wife told me, “If you feed my husband chili again, he’s sleeping at your house.”
This recipe has considerably less beans than my slow cooker version, which will make all of my friends’ wives very happy. Instead, I decided to throw in hot Italian sausage for a meatier texture. The result was a hearty and spicy chili that is perfect with a side of crusty bread.
- 1 lb. ground beef
- 1 lb. hot Italian sausage, casing removed
- 2 large shallots, small diced
- 3 celery stalks, small diced
- 1 garlic clove, minced
- 1 jalapeño pepper, deseeded and minced
- 1 Tbl. chili powder
- 1 tsp. cumin
- 2 (15 oz.) cans petite diced tomatoes, with liquid
- 2 (15 oz.) cans tomato sauce
- 1 (15 oz.) can light red kidney beans
- 2 tsp. Worcestershire sauce
- salt and pepper
- Sauté ground beef and hot Italian sausage in a large pot over medium for 3-5 minutes, or until browned.
- Add shallots, celery, garlic and jalapeno pepper to the pan. Cook for 3-5 minutes, stirring constantly.
- Add the remaining ingredients to the pot. Stir until well combined.
- Reduce the heat to a medium. Cover and simmer the chili for 30 – 40 minutes, stirring occasionally. Season with salt and pepper to taste.