Ginger Ale Chili

• 2T bacon fat
• 2 large onions, finely chopped (2cups)
• 2 small bell peppers, finely chopped
• 1 clove garlic, minced
• 3 1/2 T chili powder
• 1 1/2 T ground cumin
• 1 T dry mustard
• 1/2 t hot red pepper flakes
• 1/4 t curry powder
• 1/4 t dried rosemary, crumbled
• 2 bay leaves
• 2 lbs. ground beef
• 1 large can plum tomatoes, undrained
• 3/4 C ginger ale
• 1/3 C dry red wine
• 2 T worcestershire sauce
• 2 t salt, pepper to taste
• 1/4 C ketchup
• 1/4 C dark rum
• 2 cans kidney beans, drained

1. Heat bacon fat until rippling in large heavy pan. Add onions, saute until just softened. Add green peppers and garlic---saute until peppers are just softened, 2 to 3 minutes. Add chili powder, cumin, dry mustard, pepper flakes, curry, rosemary, and bay leaves, stirring to combine. Add meat and saute until meat loses all traces of red. Add tomatoes, ginger ale, wine, worcestershire, salt, pepper. Heat over medium heat to boiling. Reduce heat to low. Simmer, covered, about 45 minutes.
2. Add ketchup and rum. Continue to simmer 15 minutes. Stir in beans, remove from heat. Let chili cool and refrigerate 2 to 3 days before serving.

t, onions, bell peppers, clove garlic, t, t, t, hot red pepper, curry powder, rosemary, bay leaves, ground beef, tomatoes, ginger ale, red wine, worcestershire sauce, salt, ketchup, dark rum, kidney beans

Taken from www.epicurious.com/recipes/member/views/ginger-ale-chili-50017584 (may not work)