Ingredients

• 1 red onion, diced
• 2 tablespoons oil
• 2 lbs. ground beef (use lean for less fat)
• 8-10 oz. chorizo
• 4 oz. chili powder (1/2 cup plus 1/3 cup)
• 1/2 oz. cumin (2 tablespoons plus 1/2 teaspoon)
• 2 cloves garlic, minced
• 1 teaspoon coarse salt
• 1/2 cup chopped and peeled jalapeno chiles
• 1 teaspoon ground pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 cup burgundy
• 1 teaspoon basil
• 30 oz. tomato puree
• 20 oz. tomato sauce (1 28-oz. can, less 1 cup)

Directions

Brown onion in oil. Add ground beef and chorizo and cook until meat is brown (make sure to leave some nice-sized ground beef chunks). Add chili powder and cumin and stir with wooden spoon until thoroughly mixed. Combine garlic and salt on a flat surface and smash with the flat side of large knife to make a paste. Set aside.

Add jalapenos, oregano, pepper, Worcestershire, hot pepper sauce and garlic/salt paste to pot, stirring to blend. Add burgundy, basil, tomato puree and tomato sauce and stir again to thoroughly mix.

Simmer at least 2 hours with kettle loosely covered. Stir occasionally to prevent sticking. Skim off fat (if any) before serving. (Tip: After refrigerating, if chili has any fat, it will harden on top of chili, making it easy to scoop off before reheating.)