Recipe: Polly Bergen's Chili (1980's)

POLLY BERGEN'S CHILI

"This chili was served at the Siblings for Straight Horse Show and enjoyed by quite a few phasers in ST. Pete as well as in Washington."

3 cloves garlic, minced
2 tablespoons vegetable oil
4 pounds ground beef
6 large onion, sliced
4 large green bell pepper, chopped
3 cans (16 oz each) tomatoes
4 cans (16 oz each) red kidney beans
2 cans (6 oz each) tomato paste
1/4 cup chili powder
1 teaspoon white vinegar
3 dashes ground cayenne pepper
3 whole cloves
1 bay leaf
salt and freshly ground pepper (to taste)
Cook garlic in oil until golden.

Crumble ground beef in pieces and cook 10 minutes, breaking up to brown evenly. Pour off some of the oil and drippings into another skillet and cook sliced onions and green pepper until tender.

Add tomatoes and remaining ingredients to ground round. Cover and cook over low heat for 1 hour. If too dry add additional tomatoes. If too much liquid, uncover and simmer longer.

Serve with rice or with salad greens and tortilla chips to make taco salad.

This dish freezes well. It can also be made several days ahead and stored in refrigerator.

Makes 12 servings
Source: Straight into the Kitchen, Virginia-Craft Printing Co, Manassas, Va., 1983