Ginger Ale Chili

Name: Ginger Ale Chili
Ingredients: 2 Tbsp. bacon fat; 2 large onions, chopped; 2 small green peppers; 4 cloves garlic, minced; 4 Tbsp. chili powder; 2 Tbsp. ground cumin; 1 Tbsp. dry mustard; 1/2 tsp. hot pepper flakes; 1/2 tsp. dry rosemary, crumbled; 3 bay leaves; 2 lb. ground beef, browned, drained and broken up; 2 (1 lb. 12 oz.) cans plum tomatoes, undrained; 3/4 c. ginger ale; 1/3 c. dry red wine; 2 Tbsp. Worcestershire sauce; 2 tsp. salt; freshly ground pepper to taste; 1/4 c. ketchup; 1/4 c. dark rum; 1 (2 oz.) can red kidney beans, drained; 1 (2 oz.) can black beans, drained

21 ingredients

7 steps

Ingredients

2 Tbsp. bacon fat
2 large onions, chopped
2 small green peppers
4 cloves garlic, minced
4 Tbsp. chili powder
2 Tbsp. ground cumin
1 Tbsp. dry mustard
1/2 tsp. hot pepper flakes
1/2 tsp. dry rosemary, crumbled
3 bay leaves
2 lb. ground beef, browned, drained and broken up
2 (1 lb. 12 oz.) cans plum tomatoes, undrained
3/4 c. ginger ale
1/3 c. dry red wine
2 Tbsp. Worcestershire sauce
2 tsp. salt
freshly ground pepper to taste
1/4 c. ketchup
1/4 c. dark rum
1 (2 oz.) can red kidney beans, drained
1 (2 oz.) can black beans, drained

Directions

1

Saute first four ingredients for 2 to 3 minutes.
2

Stir in next 7 ingredients.
3

Add tomatoes, ginger ale, wine, Worcestershire, salt and pepper and cook 45 minutes.
4

Add remaining ingredients and cook 15 minutes.
5

Cool.
6

Store in refrigerator for 2 to 3 days. Serve with Cheddar cheese.
7

Serves 6 to 8.