Abilene Choral Society & Music Guild Chili by brianjwood

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Abilene Choral Society & Music Guild Chili
Submitted by brianjwood on November 27, 2002 at 3:38 am

DESCRIPTION
Abilene Choral Society & Music Guild Chili

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is another recipe from The Manhattan Chili Co SouthWest American Cookbook,by Michael McLaughlin, my no. 1 favourite. It attracts interest for the name alone, but the taste is great too.
Cheers, Brian

Abilene Choral Society and Music Guild Chili
Serves 6 to 8
In other words, a "gourmet" chili for tenderfeet and other genteel types. This tasty chili always surprises chili heads who think they only like it hot.
6 tablespoons olive oil
2 large yellow onions, peeled and coarsely chopped (about 4 cups)
3 large celery stalks, finely chopped
6 medium garlic cloves, peeled and minced 3 pounds chili-grind beef
2 teaspoons salt
1/3 cup mild, unseasoned chili powder
2 tablespoons ground cumin, from toasted seeds I V2 tablespoons dried basil
1 tablespoon dried oregano, preferably Mexican 1/2 teaspoon cayenne pepper, or to taste
1 can (35 ounces) Italian plum tomatoes, crushed and well drained
4 cups beef stock or canned beef broth
I 1/2 cups hearty dry red wine
2 large sweet green peppers, stemmed, cored, and diced
2 large sweet red peppers, stemmed, cored, and diced
2 to 3 tablespoons yellow cornmeal, as optional thickener
2 cans (16 ounces each) dark red kidney beans, drained and rinsed

1. In a large skillet over medium heat, warm 3 tablespoons of the oil. Add the onions, celery, and garlic, lower the heat slightly, and cook, stir ring once or twice, until very tender, about 20 minutes.
2. Meanwhile, set a 41/2- to 5-quart heavy flameproof casserole or Dutch oven over medium heat. Add the beef, season with salt, and cook, uncovered, stirring often, until the meat is evenly crumbled and has lost all pink color, about 20 minutes.
3. Scrape the onion mixture into the casserole with the beef. Stir in the chili powder, cumin, basil, oregano, and cayenne pepper and cook, stirring, for 5 minutes. Stir in the tomatoes, beef stock, and red wine and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 1 hour .
4. Meanwhile, in a medium skillet, warm the remaining 3 tablespoons of oil over high heat. When it is very hot, add the diced green and red peppers and cook, tossing and stirring, for about 5 minutes, or until the peppers are lightly browned. Set them aside.
5. Taste the chili, correct the seasoning, and add the sauteed peppers. Continue to simmer , stirring often, for another 30 minutes, or until the meat is tender and the chili is reduced to your liking.
6. To further thicken the chili, or to bind any surface fats, stir in the optional cornmeal. Stir in the kidney beans and simmer for another 5 minutes, or until heated through.
NOTE: For a particularly rich and delicious chili, substitute chili-grind pork for half of the beef. Of all the chilies, this one seems to benefit the most from an overnight rest before serving.

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