KILLER CHILI

KILLER CHILI


1 (1 lb.) package bacon 6 Tbsp. chili powder
3 lbs. Ground beef ¼ cup brown sugar
4 cloves garlic, minced ¼ cup ground cumin
2 cups red wine 3 Tbsp. paprika
3 (28-oz.) cans diced tomatoes 2 Tbsp. Italian seasoning
2 (14-oz.) cans tomato sauce 2 Tbsp. distilled white vinegar
2 tsp. vegetable oil 2 Tbsp. dried basil
3 green bell peppers, chopped 2 Tbsp. dried minced onion
4 stalks celery, chopped 3 Tbsp. dried parsley
2 onions, chopped 2 Tbsp. crushed red pepper flakes
2 (19-oz.) cans kidney beans* 4 tsp. dried oregano
2 (19-oz.) cans white beans* 12 dashes hot pepper sauce
1 (19-oz.) can black beans* salt and pepper to taste (optional)

Rinsed and drained

Place bacon in a large deep skillet, aqnd cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper- towel lined plate. Crumble and set aside.

Heat a large stockpot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.

Stir in the green bell pepper, celery and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stockpot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney bean, white beans and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot sauce, salt and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

Yield: 25 servings.