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Firefighter's Chili

14 servings (serving size 1 cup)
  • 1 pound ground mild or hot Italian sausage
  • 1 pound lean ground beef
  • 4 (14- to 15-ounce) cans diced tomatoes
  • 2 (16-ounce) cans pinto beans, drained
  • 1 cup dry red wine
  • 1 cup beef broth​​​​​​​
  • 2/3 cup Worcestershire sauce
  • 2/3 cup chopped onion​​​​​​​
  • 4 cloves garlic, minced​​​​​​​
  • 4 tablespoons chili powder
  • 2 tablespoons honey
  • 1/2 teaspoon dried red pepper flakes​​​​​​
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon hot sauce
  • Salt and pepper

Brown sausage and ground beef in a large skillet, stirring to break up any large pieces. Drain off excess fat. Transfer meat mixture to cooking pot in Nomad® 6-quart slow cooker. Add tomatoes, beans, wine, broth, Worcestershire sauce, onion, garlic, chili powder, honey, red pepper flakes, celery seed, and hot sauce. Close cover. Cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Season to taste with salt and pepper.

Note: This recipe can be increased by 1 1/2 times for use in the Nomad® 8-quart slow cooker.

Click here for more information on our line of quality Presto® Nomad® slow cookers.

Presto Tip:

The amount of chili powder can be increased, as desired, for spicier chili.