Firefighter's Chili


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With italian sausage, kidney beans, and plenty of spice to satisfy healty eaters

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  • 1/2 lb. Italian sausage - "hot"
  • 1/2 lb. lean ground beef
  • 1 Tbs. drippings, see directions
  • 1/3 C. onion, chopped
  • 2 cloves garlic, minced
  • 1 can (32 oz.) tomatoes, undrained, chopped
  • 1 can (16 oz.) kidney beans or pinto beans, drained and rinsed
  • 1/2 C. dry red wine
  • 1/2 C. water
  • 1/2 tsp. beef bouillon granules
  • 1/3 C. Worcestershire® sauce
  • 3 Tbs. chili powder
  • 1 Tbs. honey
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. celery salt
  • 1/4 tsp. Tabasco® sauce to taste
  • salt and pepper

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Remove sausage from its casing. Brown sausage and ground beef in a large skillet over medium heat. Remove the meat and drain, reserving 1 tbsp. of drippings. Add onion and garlic to pan drippings and cook for 3 minutes. Return meat to skillet. Stir in all remaining ingredients except salt and pepper. Bring to a boil over medium-high heat. Reduce to simmer and cover. Simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Makes 4 servings

Reviews (2)

  • Oh another recipe I will just 'have' to try. I know it will be good, because it is similar except for chili powder and honey, to 'one' of my sketti sauce recipes.

    Flag as inappropriate Sheryll_Rufus  |  October 8, 2009

  • this is the BEST chili I have every made.

    Flag as inappropriate jatsb  |  February 7, 2008

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