Firehouse Chili - cooking recipe

Ingredients

1/2 c. Chianti (wine)
1/2 c. water
2 Tbsp. chili powder
2 tsp. salt
1/2 tsp. oregano
1/2 tsp. cumin seed
1 tsp. fennel seed
1/2 tsp. sage
1/2 c. shallots, peeled and crushed
1/2 tsp. dried mint leaves
1 Tbsp. Lea & Perrins steak sauce
2 Tbsp. chocolate syrup
3 lb. lean ground beef
1 medium yellow onion
6 garlic cloves
60 oz. canned kidney beans
1 (28 oz.) can crushed tomatoes
1/2 c. chopped pepperoni

Preparation

Mix Chianti, water, chili powder, salt, oregano, cumin, fennel seed, sage, mint leaves, steak sauce and chocolate syrup; mix well.
Brown meat, onions and garlic.
Drain fat and add peppers, juice from kidney beans, tomatoes, pepperoni, shallots and seasonings.
Bring to a boil.
Lower heat and simmer, covered, for 45 minutes.
Stir in kidney beans and simmer for another 15 minutes.