Chili!

No new recipes recently until today. I think this is a great chili recipe. Has beans, so no, folks, not a true Texas chili. Worked great in a crock pot. Used pork chop and beef stew meat instead of the listed ground beef, chuck steak or Italian sausage. Great chili! If you use a crock pot, it will come out really juicy, so consider taking the lid off for the last 1/2 hour or so to cook off some of that fluid. The recipe is from an employee Cookbook from Mercy Hospital in Coon Rapids, MN in the mid-80s. Note: I used the New Mexico Light blend of chili powder from Pendery's (http://www.penderys.com).

Best Ever Chili

By Betty Erickson, EKG
Savory Creations Vol II, Health One Mercy Hospital Employee Association Cookbook

6 slices bacon, cooked crisp and crumbled
2 lbs. ground beef, chuck steak or Italian sausage
2 large onions, chopped
2 cloves garlic, chopped
1 large green pepper, chopped
4 cups tomatoes
1/4 cup sherry
1/4 tsp. oregano
4 cups beef broth
1 1/2 tsp. salt
1/4 - 1/2 tsp. cumin
3 tsp. chili powder
1/2 tsp. red pepper
3 cans kidney beans or chili beans

Cook bacon until crisp, drain and crumble. In same pan saute meat of your choice with onion, green pepper, garlic. Add tomatoes, broth, and seasonings, simmer on low heat for 1-2 hours. Add beans, simmer 1/2 hour longer. Serves 10. Excellent served with corn bread.