Morrison Wood's Chili

Do you have any of Morrison Wood's cookbooks?  With a Jug of Wine was his first and my favorite. (You can still buy it used.) It's a gem of a cookbook and I have lots of favorite recipes in it, but was surprised I've never posted his chili recipe. I know, you all have your favorite chili, but this is the one I use. I confess, I don't even bother trying anyone else's....very unlike me. It's a very thick chili so you can add more canned tomatoes if you wish.
This time, I made Pastry Affair's Beer Bread to go with it....I posted the recipe last week. They are marvelous together, perfect for football watching. I mean, let's face it. Chili-soaked beer bread? OMG.

Morrison Wood's Chili
From With a Jug of Wine


2  pounds ground round
1 pound ground fresh pork
3 tablespoons bacon fat
3 medium sized onions, chopped
4 cloves garlic
6  tablespoons chili powder (Use less or more, to taste)
1 tablespoon flour
1 large can tomatoes
3 bay leaves
1 tablespoon salt
1 tablespoon oregano
1 tablespoon red wine vinegar
1 tablespoon light brown sugar
1 pint pitted ripe olives
1 large can kidney beans
1 teaspoon lemon juice
1 teaspoon lime juice

In a soup pot, brown the onions and garlic in the bacon fat. Remove onions and garlic. To the remaining bacon fat add the chili powder mixed with the flour. Stir until smooth and then add the beef and pork. Breaking it up wait until it's brown, then add the tomatoes and onions and cook gently for 20 minutes.
Next add 3 bay leaves
*!(I'm always careful with bay leaves. At a dinner party years ago, my SIL choked on one in the spaghetti sauce and it was a close call; she choked and couldn't breathe. Lesson learned. I now break each one into very small pieces.), salt, oregano, red wine vinegar and brown sugar. Cover and cook slowly for 2 hours.
Last of all, add the pint of ripe olives, sliced, and cook for another hour. 
Finally, add the lemon and lime juice and the kidney beans right before serving. It's a thick chili; add a small can of tomatoes if you prefer it thinner.
Sprinkle a little cheese on top.

Serves 10-12

With beer bread croutons:

With beer bread toast on the side:


  1. Extremely comforting and mouthwatering!



  2. Morrison Wood's Jug of Wine was my very first cookbook and I use it till this day. My first copy isn't in very good shape. I inherited my father's copy as well as my FIL's. His chili is some of the very best I've ever tasted and I love your beer bread with it. Perfect!

  3. Thanks Barbara..I had never heard of this..love the pork and olive addtions!

  4. Olives and citrus are very cool. My personal favorite chili is Cincinnati chili with tons of spices in it on spaghetti. It's weird but wonderful. I'm going to try this one now, changing it up a little is fun!

  5. Look sooo good Barbara!! Im hungry!!

  6. I do have that book around here somewhere Barbara now that you mention it but, where oh where? Just when I think I'm all organized, I see this recipe for Chili and wonder what else I could be missing from this book!!! It looks heart warming and I love the ingredients!!!

    Thanks for sharing, Barbara...

    P.S. You are more than welcome to link this post up to Cookbook Wednesday. Next week is the last week:)

  7. Chilli is exactly what I would love and need right now! It looks so warming and delicious, Barbara.

  8. A chili recipe that uses bacon fat has to be delicious! The beer bread must put it over the top!!


  9. I saw your comment on Sam's blog and decided to stop by for a visit. Your chili sounds outstanding and will be just the ticket when we get back up to cold country next week.

  10. This sounds like wonderful chili Barbara. I will have to try to find this cookbook. Never heard of it. I also love your beer bread. Two great recipes to try! Thank you.

  11. It looks fabulous with those croutons, Barbara! Chili is the perfect cold-weather meal.

  12. Any recipe with bacon fat works for me. It got my attention, and your chili sounds delicious. I've never heard of Morrison Wood and will check out the cookbook.

  13. The combination of the beef bread and this delicious chili do sound like an awesome combination, Barbara! I still make chili the way my mother did and it's very good but nothing compared to this recipe. I think I need to step out of the box a little next time I make chili :)

  14. lemon AND lime juice--i like it! i've never ventured into using pork in my chili, but the combo of meats sounds truly satisfying!

  15. Bay leaves add so much subtle flavour, I love them in my food :D
    Your chilli looks delicious!

    Choc Chip Uru

  16. What a lovely chili! I love it!
    I'm dying to give your recipe a try!

    PS. I'm organizing a chocolate contest on my bilingual blog. Maybe you'd like to join us? :)

  17. I Have a bay leaf plant and use them all the time, my husband would love this.

  18. That's one good-lookin' chili. Rich with both pork and beef! and 2 citrus notes...wow.



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