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Jerry's Jumpin' Hot Chili

The winning recipe of our Golden Chili Award at Kunde's 2011 Holiday Party!

By Jerry Mackling, Vineyard Manager

  • 6 slices bacon
  • 1 pound hot sausage (Louisiana or Italian)
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 Louisiana hot pepper (or whatever hot pepper you prefer) diced
  • 1 teaspoon dry mustard
  • [Jerry's Jumpin' Hot Chili] 1 teaspoon celery seeds
  • 2 tablespoons chili powder
  • 3 cups Roma tomatoes
  • 1/4 cup Worcestershire sauce
  • 1 cup Kunde Family Estate Barbera
  • 1 (15 oz can pinto beans)
  • 2 (15 oz can kidney beans)

Brown bacon in large Dutch oven. Remove, crumble and set aside. Slice sausage into one-inch pieces and fry in bacon fat until brown. Remove and set aside with bacon. Pour off excess fat and fry ground beef. Drain and set aside with other meats. Pour off excess fat from pot. Saute onions, bell pepper, garlic and hot pepper over low heat for 2 to 3 minutes. Stir in mustard, celery seeds and chili powder, simmering for 10 minutes. Mash tomatoes. Add mashed tomatoes, Worcestershire sauce, wine and meats to onion mixture. Heat to boiling. Reduce heat and simmer for 1/2 hour stirring occasionally. Add beans with liquid and heat to boiling. Reduce heat and simmer for 1 hour, stirring occasionally. Serves 10.

Serve with:

Kunde Family Winery Barbera 

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