Firehouse Chili

• 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

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

chianti, water, chili powder, salt, oregano, cumin, fennel seed, sage, shallots, mint leaves, steak sauce, chocolate syrup, lean ground beef, yellow onion, garlic, kidney beans, tomatoes, pepperoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397761 (may not work)