Bent Creek Winery

Carol's Semi-Famous Ohio Chili
(Serves 12. Recipe can be cut in half.)

2 lb. ground beef
1 lb. ground lean pork
3 cup thinly sliced onions
2 cup finely sliced celery
4 small cloves of garlic, peeled and cut fine
1 green pepper, diced
4 quarts season fresh, or fresh frozen tomatoes (much better than canned!)
5 tbsp. chili powder (to suit taste)
1 pinch cayenne pepper (to suit taste)
5 tbsp. cold water
5 teaspoons salt
2 & 1/2 teaspoons sugar
2 & 1/2 teaspoons Worcestershire sauce
8 cups canned red kidney beans, drained

Preheat kettle to medium high.
Add beef and pork. Stir and fry until lightly browned.
Add onions, celery, garlic and green pepper. Continue stirring and frying until onions are golden color (about 10 min.).
Mix chili powder & cayenne pepper with the cold water. Add salt, sugar and Worcestershire sauce.
Add mixture to meat and vegetables in skillet.
Add tomatoes. Bring mixture to a boil.
Cover, and reduce heat. Simmer about one hour.
Drain beans of excess liquid. Add to chili.
Cook uncovered until well heated and chili is desired thickness. (For thinner chili, add more tomatoes or water.)
Serve with hard rolls, crackers or hot cornbread