Fusion Chili Recipe

• 3 pounds hot Italian Sausage (casings removed)
• 3 pounds ground Beef
• ½ cup Water
• 10 Ancho Chilies
• ¼ cup White Wine Vinegar
• 2 Onions (chopped)
• 1 sweet Onion (diced)
• 1 cup diced Celery
• 1 cup chopped Carrots
• 10 Garlic Cloves (sliced)
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 (6 oz) can Tomato Paste
• 1 cup Red Wine
• 4 (14.5 oz) cans diced Tomatoes
• ¼ cup Worcestershire Sauce
• ¼ cup Hot Pepper Sauce
• 1 tbsp Chili Powder
• 2 tsp ground Cumin
• 1 tbsp chopped Parsley
• ½ cup Honey
• 1 (16 oz) can Kidney Beans (drained)
• 1 (16 oz) can Pinto Beans (drained)

• Soak chilies in water and vinegar for 30 minutes. Thereafter blend in a food processor into a smooth paste.
• Stir fry the sausage and ground beef in a non-sticky pan, until brown over medium heat. Remove and set aside.
• Heat 4 tbsp of meat drippings and fry chopped onions, sweet onion, celery, carrots, and garlic, until onions turn soft and translucent.
• Sprinkle salt and black pepper.
• Stir in tomato paste and mix well.
• Pour in red wine, stirring constantly.
• Add cooked meat, tomatoes, Worcestershire sauce, and hot pepper sauce. Mix well.
• Sprinkle chili powder, cumin powder, and parsley. Stir and simmer until boiling.
• Stir in the blended chili mix and honey.
• Add beans and cover the pan. Cook for 2-3 hours, stirring occasionally.
• Serve hot.