How To make Fire Fighter's Chili

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.