Before the hubs & I went to Ireland, we spent the weekend in Chicago with my aunt & uncle. Since we knew we would be eating out for the next 10 days, we decided to make something homemade before we left. Something we couldn't get in Ireland. My aunt Kathy found a very old recipe stored away in her files. It was actually from 1986 copy of the Chicago Tribune. The story told about a chili competition between firehouses & had the recipe from the winner. We loved it! Although we had to tone down the spiciness, it was very hearty.
**For warning, this does take awhile to cook, so set aside a Sunday morning to put it together, turn on some football & it should be done by the end of the first game**
1/2 cup butter
1 # green peppers, seeded, coarsely chopped
3 C chopped onions (3 large) chopped
4 cloves garlic, minced
2 # coarsely ground chuck
1 # coarsely ground pork
1 T ground cumin
1 t basil
1 1/2 t cayenne pepper(I used 1 t)
1/2 t black pepper
5 T hot chili powder (I used 2 1/2)
1 (28oz) can whole tomatoes, chopped
1 (10 1/2 oz) beef broth
1 C dry red wine(Burgundy)
1 (6oz) can tomato paste
1/2 t crushed hot red pepper
1 T salt
2 (16oz) cans dark red kidney beans
Description / Cook's Notes:
1. Melt butter in large pot and saute peppers about 10 min. Add onions and garlic; cook 5 more minutes. Add beef and pork mixture; increase heat to high. Cook stirring occasionally until meat is no longer pink.. about 10-15 min.
2. Stir in cumin, basil, cayenne, black pepper and chili powder. Stir in tomatoes, beef broth, wine, tomato paste, hot red pepper and salt. Simmer, covered, about 2 hours.
3. Add kidney beans, simmer for an additional 45 minutes serve with extra sharp cheddar cheese, sour cream.
The one thing I learned from this recipe is to add the beans later. They keep their texture so they aren't all smushy when you go to eat them.
This serves a lot.