Kitchen Sink Chili


 

Joan

TVWBB Honor Circle
Still a little cold where you are? How about a bowl of Chili to warm you up? Found this mild, fun chili recipe while still working on my "ground beef" binders.

Kitchen Sink Chili

2 slices bacon
1 lb. lean ground beef
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 28 oz. can tomatoes, cut up
1 12 oz. can beer
1 TB. bottled hot pepper sauce
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 15 1/2 oz. can red kidney beans, drained
1/2 cup pimiento-stuffed olives, halved crosswise
1/2 cup raisins
1 square (1 oz.) unsweetened chocolate, cut up

1. In a large saucepan or Dutch oven cook bacon slices till crisp. Remove, drain and crumble bacon, reserving drippings in saucepan. Set bacon aside.
2. Cook ground beef, onion, celery and garlic in drippings till beef is brown and onion is tender; do not drain.
3. Stir in UNDRAINED tomatoes, beer, bottled hot pepper sauce, chili powder, salt and ground cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 1 hour or to desired consistency, stirring occasionally.
4. Stir in beans, olives, raisins and chocolate. Simmer, uncovered, 5 minutes more or till chocolate is melted and mixture is heated through. Garnish with reserved crumbled bacon. Serves 6

Source: BH&G Hot and Spicy Cooking - 1984
 

 

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