Fusion Chili

Ingredients

• 10  ancho chiles dried stemmed seeded chopped
• 1 teaspoon pepper black
• 58 ounce tomatoes diced canned
• 16 ounce kidney beans drained canned
• 16 ounce pinto beans drained canned
• 1 cup carrots diced
• 1 cup celery diced
• 1 tablespoon chili powder 
• 1 cup cooking wine dry red
• 1 tablespoon parsley fresh chopped
• 10 cloves garlic sliced
• 3 pounds ground beef 
• 2 teaspoons ground cumin 
• 0.5 cup honey 
• 3 pounds sausage italian hot
• 0.3 cup pepper sauce hot
• 1  onion diced red
• 1 teaspoon salt 
• 1  onion diced sweet
• 6 ounce tomato paste canned
• 0.5 cup water 
• 1  onion diced white
• 0.3 cup citrus champagne vinegar 
• 0.3 cup worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• pot
• blender

Directions

1. In a small bowl, soak chiles in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes; set aside.
2. Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Remove meat from pan, and set aside. In a large pot,
4. Heat 3 to 4 tablespoons of the meat drippings over medium heat.
5. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize.
6. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
7. Stir in cooked meat, tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans pinto beans without breaking them. Cover, and simmer for 3 hours. Stir and scrape the bottom every hour or so.