Ginger Ale Chili - cooking recipe

Ingredients

2 Tbsp. bacon fat
2 large onions, chopped
2 small green peppers
4 cloves garlic, minced
4 Tbsp. chili powder
2 Tbsp. ground cumin
1 Tbsp. dry mustard
1/2 tsp. hot pepper flakes
1/2 tsp. dry rosemary, crumbled
3 bay leaves
2 lb. ground beef, browned, drained and broken up
2 (1 lb. 12 oz.) cans plum tomatoes, undrained
3/4 c. ginger ale
1/3 c. dry red wine
2 Tbsp. Worcestershire sauce
2 tsp. salt
freshly ground pepper to taste
1/4 c. ketchup
1/4 c. dark rum
1 (2 oz.) can red kidney beans, drained
1 (2 oz.) can black beans, drained

Preparation

Saute first four ingredients for 2 to 3 minutes.
Stir in next 7 ingredients.
Add tomatoes, ginger ale, wine, Worcestershire, salt and pepper and cook 45 minutes.
Add remaining ingredients and cook 15 minutes.
Cool.
Store in refrigerator for 2 to 3 days. Serve with Cheddar cheese.
Serves 6 to 8.