Fire Fighter's Chili    No. 2682

      Yield: 1 Servings

    1/2 lb italian hot sausage

    1/2 lb lean beef,Ground

      1 T  drippings

    1/3 c  onion,chopped

      2    cloves garlic,minced

     32 oz canned tomatoes,undrained,

      1    chopped

     16 oz kidney (or pinto beans)

           -Canned

      1    drain/rinse

    1/2 c  dry red wine

    1/2 c  water

    1/2 t  beef flavor bouillon,Instant

      1    granules

    1/3 c  worcestershire sauce

      3 T  chili powder

      1 T  honey

    1/4 t  red pepper,Dried

    1/4 t  celery salt

    1/4 t  tabasco sauce

      1    salt

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.