SPICY CHILI

Makes 12 servings. For bouquet garni: Tie 6 cloves, 2 bay leaves and 1 teaspoon oregano up in cheesecloth.

3 Tbsp. vegetable oil
2 large onions
1 large red pepper
1 large yellow pepper 3 cloves garlic
2 lbs. lean ground beef
1 bouquet garni
2 large cans crushed tomatoes with puree
2 small cans tomato sauce
5 Tbsp. chili powder
2 tsp. ground cumin
Hot red pepper sauce
Worcestershire sauce
Salt and pepper
1 cup dry red wine
2 cans kidney beans Hot beef broth, optional Hot cooked rice Saltines

In large casserole over low heat, heat oil. Add diced onion and diced red and yellow pepper; saute 3 minutes. Add minced garlic and saute 3 more minutes. Add beef; raise heat and saute till meat is browned. Add bouquet garni, crushed tomatoes (each can l pound,l3,ounces) and tomato sauce. Amalgamate ingredients well. Add chili powder and cumin, hot red pepper sauce and Worcestershire sauce. Season with salt and freshly ground pepper. Bring to boil; lower heat, then cover and simmer 2 hours. Stir occasionally. If chili becomes too dry, add optional beef broth. Uncover; add wine. Cook until alcohol burns off, about 5-8 minutes. Stir in drained and rinsed beans (each can 1 pound, 4 ounces); cook additional 5 minutes, just long enough tc warm beans. Remove bouquet garni before serving. Serve with cooked rice and salted crackers on side. Hot sauce should be handy for those who want to add more alarms to chili.