Firefighter’s Chili
- 8 ounces ground mild or hot Italian sausage
- 8 ounces lean ground beef
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 2 (14 1/2-ounce) cans diced tomatoes
- 1 (15-ounce) can pinto beans, drained
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1/3 cup Worcestershire sauce
- 2 to 3 tablespoons chili powder
- 1 tablespoon honey
- 1/4 teaspoon dried red pepper flakes
- 1/4 teaspoon celery seed
- 1/4 teaspoon hot sauce
- Salt and pepper
Preheat Presto® Electric Skillet at 350°. Add sausage and ground beef. Cook until browned. Remove from skillet. Pour off excess drippings, reserving 1 tablespoon in skillet. Add onion and garlic; sauté 1 minute. Return sausage and ground beef to skillet and add remaining ingredients except salt and pepper. Heat until boiling. Reduce heat to simmer, between Warm and 200°, cook covered for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
Recipe from Eclectic Electric Skillet Cookbook
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