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

Ingredients:
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

Method:
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: