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Todd’s Tex-Mex Chili

Published November 20. 2019 12:08PM

2014 Galen Glen Winery Chili Cookoff winner Todd Keller of Kutztown

8 dried ancho chilies, chopped, stemmed and seeded

1 cup water

½ cup white wine vinegar

3 pounds hot Italian sausage, casings removed

3 pounds ground beef

1 white onion, diced

1 red onion, diced

1 sweet onion, diced

1 cup diced celery

1 cup diced carrots

10 garlic cloves, sliced

1 teaspoon salt

1 teaspoon black pepper

1 (6 oz.) can tomato paste

1 cup Galen Glen Stone Cellar Chambourcin

4 (14.5 oz.) cans diced tomatoes

¼ Worcestershire sauce

¼ cup hot pepper sauce

1 tablespoon chili powder

2 teaspoons ground cumin

1 tablespoon chopped fresh parsley

½ cup honey

1 (16 oz.) can pinto beans, drained

In a small bowl, soak chilies in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes, set aside.

Place sausage and ground beef in a large deep skillet. Cook over medium heat until evenly browned. Remove meat from pan and set aside. In a large pot heat 3-4 tablespoons of the meat drippings over medium heat.

Saute the white onion, red onion, sweet onion, celery, carrots and garlic until soft and translucent. Season with salt and pepper. Stir in tomato paste and allow to caramelize.

Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom. Stir in cooked meat, tomatoes, Worcestershire sauce, and hot pepper sauce. Season with chili powder, cumin and parsley.

Bring to a boil then stir in blended chile mixture and honey. Carefully mix in the pinto beans without breaking them. Cover and simmer for three hours. Stir and scrape the bottom every 30 minutes or so.

— Courtesy of Galen Glen Winery

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