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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 8 to 10
2 tablespoons shortening
2 cups coarsely chopped yellow onions
1 teaspoon chopped garlic
2 ½ pounds coarsely ground chuck
1 pound coarsely ground pork
3 tablespoons chili powder
1 ½ tablespoons ground cumin seeds
2 teaspoons each: basil, oregano, pepper
1 ½ teaspoons salt
1 teaspoon dry mustard
1 can tomato paste, (16 ounces)
2 can ground whole tomatoes, (28 ounces each)
1 ½ cups red wine
2 cans (15 ounces cans) kidney beans, drained
Freshly chopped parsley
Toppings: chopped onion, grated cheddar cheese, sour cream, sliced olives
Melt shortening in large Dutch oven over medium heat. Add onion and garlic; cook until wilted but not brown. Add meat and cook until lightly brown, breaking up with wooden spoon. Drain off excess fat. Stir in chili powder, cumin, basil, oregano, pepper, salt and dry mustard. Cook and stir over low heat 2 minutes. Add tomato paste. Stir to mix and cook 2 minutes.
Stir in tomatoes, wine and kidney beans. Cook, uncovered, at least 15 minutes or up to I hour, stirring occasionally. Stir in parsley. Remove from heat. Serve with toppings on the side in small bowls.