Zest! Chili

• 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

1. 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. 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. 3. Add the onion to the bacon grease and saute over medium high heat until translucent.
4. 4. Add the garlic and cook for about 3 minutes
5. 5. Add the red wine and reduce by half.
6. 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

ground chuck, sausage, salt, bacon, yellow onion, garlic, red wine, tomatoes, vegetable juice, beef broth, black beans, cannellini beans, t chili powder, cumin, chili powder, pepper powder, oregano

Taken from www.epicurious.com/recipes/member/views/zest-chili-50020905 (may not work)