Fire Fighter's Chili No. 2682

1/2 pound italian hot sausage

1/2 pound lean ground beef

1 tablespoon drippings

1/3 cup onion -- chopped

2 cloves garlic -- minced

32 ounces canned tomatoes -- undrained, chopped

16 ounces canned kidney or pinto beans -- drain/rinse

1/2 cup dry red wine

1/2 cup water

1/2 teaspoon beef flavor instant bouillon granules

1/3 cup worcestershire sauce

3 tablespoons chili powder

1 tablespoon honey

1/4 teaspoon dried red pepper

1/4 teaspoon celery salt

1/4 teaspoon tabasco sauce

salt -- to taste

Remove the sausage from its casing. Brown the sausage and ground beef in a larg e skillet over medium heat. Remove and drain, reserving the measured amount of drippings specified in the ingredients list. Return the drippings to the skille t. Add the onion and garlic. Cook for 3 minutes. Return the meats to the skille t. 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 minu tes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

Busted by Christopher E. Eaves