Recipes by Arlene

• 1 slice bacon, cut in 1” pieces
• 1 garlic clove, slivered
• ½ cup chopped onion
• 1 lb coarsely ground chuck
• 2 – 16 oz. cans kidney beans (light and dark each)
• 2 – 16 oz. can chopped tomatoes
• 6 oz. can tomato paste plus 2 cans water
• 11.5 oz. can tomato juice
• 1 tbls salsa
• 1 tbls chili powder
• 1 ½ tsp salt
• ½ tsp oregano
• ¼ tsp pepper
• 1 bay leaf
• Dash Tabasco
• 1/3 cup beer
• Dash Kahlua
• Small dash red wine vinegar or dry red wine
• Dash Worcestershire sauce
• Small slice unsweetened chocolate
• Pinch of: fresh parsley, coriander, cumin, dried basil, garlic salt, onion salt, cayenne pepper, ground cinnamon, cardamom, savory, nutmeg, allspice, mace, tarragon, turmeric, marjoram, celery salt, paprika, ground ginger, both white and brown sugar, thyme, garlic powder, dry mustard and ground cloves. (Honey and beef broth can be added in small amounts too if desired.)

In Dutch oven, fry bacon and add garlic, onion and ground chuck. When meat is cooked, drain off grease. On low heat – add beans, tomatoes, tomato juice and paste, water, chili powder, salt & pepper, oregano, bay leaf and Tabasco. Stir and then add Kahlua, vinegar or wine, Worcestershire and chocolate. Add all “pinch of” ingredients above. Simmer uncovered for one hour. Remove bay leaf. Serve with grated cheese and onion rings.