6 slices bacon
1 pkg. smoky links, cut into 1" pieces
1 lb. lean ground beef
1 lg. Spanish onion, cut into chunks
2 cloves garlic, minced
1 c. dark red wine
1/2 c. Worcestershire sauce
1 tsp. hot dry mustard
1 tsp. celery seeds
1 1/2 tsp. chili powder
1/2 tsp. salt
1 1/2 tsp. freshly ground pepper
6 c. Italian (pear shaped) tomatoes
1 (15 oz.) can pinto beans
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans

1. Brown bacon in chili pot (preferably a large cast iron pot) or 4 1/2 quart Dutch oven. Drain; crumble bacon and set aside. Pour bacon fat from pot, leaving only a film. Brown smoky links; set aside with bacon. Pour fat from pot, again leaving only a film. Fry ground beef; drain and set aside with other meats. Pour excess fat from pot.

2. Cook onion, garlic and chili pepper over low heat 2 to 3 minutes, stir in wine and Worcestershire sauce; simmer, uncovered about 10 minutes. Stir in mustard, celery seeds, chili powder, salt and pepper; simmer 10 minutes. Mash tomatoes; add (with liquid) and meats to onion mixture. Heat to boiling, reduce heat and simmer, covered 1/2 hour, stirring occasionally.

3. Stir beans (with liquid) into chili; heat to boiling. Reduce heat; cover and simmer 1 hour, stirring occasionally.

TIP: This recipe is best made a day ahead and reheated as flavors will melt to their spicy best.