Ingredients:
2 pounds ground round1 pound ground fresh pork3 tablespoons bacon fat3 medium sized onions, chopped4 cloves garlic6 tablespoons chili powder (Use less or more, to taste)1 tablespoon flour1 large can tomatoes3 bay leaves1 tablespoon salt1 tablespoon oregano1 tablespoon red wine vinegar1 tablespoon light brown sugar1 pint pitted ripe olives1 large can kidney beans1 teaspoon lemon juice1 teaspoon lime juice
Method:
In a soup pot, brown the onions and garlic in the bacon fat. Remove onions and garlic. To the remaining bacon fat add the chili powder mixed with the flour. Stir until smooth and then add the beef and pork. Breaking it up wait until it’s brown, then add the tomatoes and onions and cook gently for 20 minutes. Next add 3 bay leaves *!(I’m always careful with bay leaves.
At a dinner party years ago, my SIL choked on one in the spaghetti sauce and it was a close call; she choked and couldn’t breathe. Lesson learned. I now break each one into very small pieces.), salt, oregano, red wine vinegar and brown sugar. Cover and cook slowly for 2 hours.Last of all, add the pint of ripe olives, sliced, and cook for another hour. Finally, add the lemon and lime juice and the kidney beans right before serving. It’s a thick chili; add a small can of tomatoes if you prefer it thinner.Sprinkle a little cheese on top.
Serves 10-12
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
