Ginger Ale Chili

• 2 Tbsp. bacon fat
• 2 large onions, chopped
• 2 small green peppers
• 4 cloves garlic, minced
• 4 Tbsp. chili powder
• 2 Tbsp. ground cumin
• 1 Tbsp. dry mustard
• 1/2 tsp. hot pepper flakes
• 1/2 tsp. dry rosemary, crumbled
• 3 bay leaves
• 2 lb. ground beef, browned, drained and broken up
• 2 (1 lb. 12 oz.) cans plum tomatoes, undrained
• 3/4 c. ginger ale
• 1/3 c. dry red wine
• 2 Tbsp. Worcestershire sauce
• 2 tsp. salt
• freshly ground pepper to taste
• 1/4 c. ketchup
• 1/4 c. dark rum
• 1 (2 oz.) can red kidney beans, drained
• 1 (2 oz.) can black beans, drained

1. Saute first four ingredients for 2 to 3 minutes.
2. Stir in next 7 ingredients.
3. Add tomatoes, ginger ale, wine, Worcestershire, salt and pepper and cook 45 minutes.
4. Add remaining ingredients and cook 15 minutes.
5. Cool.
6. Store in refrigerator for 2 to 3 days. Serve with Cheddar cheese.
7. Serves 6 to 8.

bacon fat, onions, green peppers, garlic, chili powder, ground cumin, mustard, hot pepper, rosemary, bay leaves, ground beef, tomatoes, ginger ale, red wine, worcestershire sauce, salt, freshly ground pepper, ketchup, dark rum, red kidney beans, black beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789820 (may not work)