POLLY BERGEN'S CHILI
6 medium onions, finely chopped
6 medium green peppers, finely chopped
2 cloves garlic, minced
Cooking oil
4 pound ground beef round OR chuck
4 (16-ounce) cans Italian-style tomatoes
4 to 6 (16-ounce) cans kidney beans, drained
2 (6-ounce) cans tomato paste
1 cup water
Salt and pepper
1 teaspoon red wine vinegar
3 whole cloves
2 bay leaves
2 tablespoons chili powder OR more to taste
4 drops Tabasco sauce
Sugar
In a large skillet, brown onion, peppers and garlic in oil until golden.
In a separate skillet, brown ground meat in batches. Separate meat with a fork and cook until all meat is browned. Drain off excess oil.
Place onion, green pepper, garlic and meat in a large pot. Add undrained tomatoes, kidney beans, tomato paste, water, salt and pepper to taste, vinegar, cloves, bay leaves, chili powder and Tabasco sauce.
Cover and simmer over low heat 1 hour. Add sugar to taste. Simmer uncovered for another hour. Remove cloves and bay leaves before serving.
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