Hermit's Superbowl Chili


1/2 lb. bulk Italian sausage or Italian link sausage, casings removed
2 lbs. lean ground beef
1 onion, minced
4 cloves garlic, minced
1 12 oz. can tomato paste
1 tsp. ground cumin seed
3 tbsp chili powder
1 tsp. dijon mustard
1 tsp. basil
1 tsp. oregano
4 14 oz. cans red gold diced tomatoes with green chilies
1 8 oz. can tomato sauce
1/2 cup red wine
2 cups water
2 cans red kidney beans, drained and rinsed


Brown sausage and ground beef in a large dutch oven or soup kettle. Add onions and garlic while some of the meat is still pink, but almost done cooking. remove from heat and drain meat in a large colander to remove excess grease. Add tomato paste and stir well. Next add all dried seasonings including mustard. add the tomatoes, tomato sauce, wine, water and kidney beans. Mix all ingredients well and return to a low heat to simmer chili for 30 to 60 minutes.
this chili will be thick and can be thinned down by adding more water. If this chili will be thick and can be thinned down by adding more water. If you prefer to simmer the chili longer keep checking and add more water as needed so that it does not burn. Serve with shredded cheddar cheese, minced onion and sour cream. This recipe will serve 8 and can be doubled or trippled for a crowd.

***Other items that can be added:
Chopped green pepper and or fresh sliced mushrooms with onions and garlic.
Sliced black or green olives can be added the last five minutes of cooking.
A 12 oz. can of beer can be substituted for the red wine.