Fire Fighter’s Chili    No. 2682                       Yields 4 Servings
 
    1/2 Lb        Italian HOT Sausage      1/2 Cup       Water
    1/2 Lb        Lean Ground Beef         1/2 tsp       Beef Flavor Instant
      1 Tbls      Drippings (See Cooking                 Bouillon Granules
                  Instructions)            1/3 Cup       Worcestershire Sauce
    1/3 Cup       Onion, Chopped             3 Tbls      Chili Powder
      2 Cloves    Garlic, Minced             1 Tbls      Honey
     32 oz        Canned Tomatoes,         1/4 tsp       Dried Red Pepper
                  Undrained, Chopped       1/4 tsp       Celery Salt
     16 oz        Canned Kidney or Pinto   1/4 tsp       Tabasco Sauce
                  Beans, Drained &             -         Salt
                  Rinsed                       -         Pepper
    1/2 Cup       Dry Red Wine
 
 Remove the sausage from its casing.
 Brown the sausage and ground beef in a large skillet over medium heat.
 Remove and drain, reserving the measured amount of drippings specified in the
 ingredients list.
 Return the drippings to the skillet.
 Add the onion and garlic.
 Cook for 3 minutes.
 Return the meats to the skillet.
 Stir in all the remaining ingredients except the salt and pepper.
 Bring to a boil over medium-high heat.
 Reduce heat to a simmer.
 Cover.
 Simmer for 30 minutes, stirring occasionally.
 Season to taste with salt and pepper.
 Serve hot.