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 pound mushrooms, sliced
10 cloves garlic, sliced
1 teaspoon salt
1 teaspoon black pepper
1 (6 ounce) can tomato paste
1 cup dry red wine
4 (14.5 ounce) cans diced tomatoes
1/4 cup Worcestershire sauce
1/4 cup Steve's Pepper Sauce (you pick the "heat")
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon chopped fresh parsley
1/2 cup honey
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can pinto beans, drained
1. Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan, and set aside.
2. In a large pot, Heat 3 to 4 tablespoons of the meat drippings over medium heat. Saute white onion, red onion, sweet onion, celery, mushrooms and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize.
3. Stir in wine, cooked meat, tomatoes, Worcestershire sauce, and Steve's Pepper Sauce. Season with chili powder, cumin and parsley. Bring to a boil. Add honey, kidney beans and pinto beans. Cover, and simmer for 3 hours. To serve, garnish with a dollop of sour cream and shredded cheese.