Ingredients

2 1/2 lbs ground chuck

1 1/2 lbs sausage

salt and pepper to taste

1/2 lb applewood smoked bacon

1 large yellow onion, diced

4 cloves garlic, minced

1 cup red wine

2 28oz cans plum tomatoes, squished

2 46 oz cans vegetable juice

2 46 oz cans beef broth

2 15 oz cans black beans, rinsed

2 15 oz cans cannellini beans, rinsed

2 T chili powder

4 1/2 tsp cumin

1 tsp ancho chili powder

1 tsp chipotle pepper powder

1 tsp mexican oregano

Preparation

  1. In a medium size stockpot, cook the beef and sausage until just done; season with salt and pepper, to taste. Drain and set aside.
  2. Cook the bacon in the same pot until just crispy. Remove with a slotted spoon to a paper towel to drain. Cut int 1/2" pieces.
  3. Add the onion to the bacon grease and saute over medium high heat until translucent.
  4. Add the garlic and cook for about 3 minutes
  5. Add the red wine and reduce by half.
  6. Add the remaining ingredients, including the cooked meats, and bring the chili to a boil. Reduce the heat and let it simmer for about 30 minutes. Adjust seasonings to taste