Beef and Sausage Chile

I made this recipe with Matt, who in turn got the recipe from his mom.

• 1 lb Beef Round (or other stewing cut), 1/2" cubes
• 1 lb Italian Sausage
• 4 Onions, chopped
• 4 cloves Garlic, minced
• 28 oz can Stewed Tomatoes
• 7.5 oz can Tomato Sauce
• 1/2 cup dry Red Wine
• 3 Tbsp Chile Powder
• 1/2 tsp Chili Flakes
• 1 Tbsp dry Basil
• 1 Tbsp dry Oregano
• 1 Tbsp dijon mustard
• 1 Tbsp Brown Sugar
• 1 can Red Kidney Beans
• Salt and Pepper

Brown the beef with vegetable oil in large pot or dutch oven. Set aside.

Cut sausages open and cook in the pot until no longer pink. Add onions and garlic and saute until softened. Add tomatoes, tomato sauce, red wine, chile powder, chili flakes, basil, oregano, mustard, brown sugar, and simmer for 1 hour with lid off.

Add kidney beans and continue cooking uncovered for 5 minutes. Adjust seasoning.

Serve with sour cream, shredded cheddar, and chopped green onion.