2 lb. lean ground beef
2 10-oz pkgs. hot Italian sausages, cut into bite-size pieces
1 large onion, coarsely chopped
2 cloves garlic, minced
1/2 c. chopped jalapenos or green chile
1 c. red wine
1/4 c. Worcestershire sauce
1 1/2 tsp. ground red chile powder
1 1/2 tsp freshly ground black pepper
1 tsp. hot mustard powder
1 tsp. celery seed
2 28-oz. cans whole tomatoes, coarsely chopped, with liquid
2 15-oz. cans kidney beans, with liquid
salt and pepper to taste
grated Cheddar cheese
In a large pot, brown ground beef until no longer pink. Add
sausages and cook until browned, about 8-10 minutes, stirring
occasionally. Add onion, garlic, and jalapenos. Simmer 5 minutes.
Stir in wine, Worcestershire, seasonings, tomatoes, and beans.
Bring to a boil. Cover and simmer for 2 hours, stirring occasionally.
Serve topped with sour cream and cheese.
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