A 1982 Chili Recipe from Cuisine Magazine

Over the past couple months, I have received numerous emails from readers about finding old Sphere/Cuisine recipes from the past.  As my loyal readers know, I collect these old, wonderful magazines because the recipes are outstanding.  As I was looking for a cake recipe someone had requested, I came across this rather strange chili recipe.  I have not made it yet, but it sounds very intriguing.  Since there seems to be a deep freeze across the country this week, and very much so here in the Chicago area, chili sounds like a good option for a meal this weekend.  Like I said, I have not made this recipe yet, but if anyone feels adventurous this weekend and wants to make it, please let me know how it turns out! 

Ginger Ale Chili

2 Tablespoons rendered bacon fat
2 cups finely chopped onions
3/4 cup finely chopped green pepper
1 clove garlic, minced
3-1/2 Tablespoons chili powder
1-1/2 Tablespoons ground cumin
1 Tablespoon dry mustard
1/2 teaspoon hot pepper flakes
1/4 teaspoon curry powder
1/4 teaspoon dried rosemary, crumbled
2 bay leaves
2 pounds ground beef
1 can (1 lb. 12 oz.) imported plum tomatoes, undrained
3/4 cup ginger ale
1/3 cup dry red wine
2 Tablespoons Worcestershire sauce
2 teaspoons salt
Freshly ground black pepper, to taste
1/4 cup ketchup
1/4 cup dark rum
2 cans (20 ounces each) red kidney beans, drained and rinsed

1.  Heat bacon fat in large heavy pan or Dutch oven over medium heat until rippling.  Add onions, saute until just softened, 2-3 minutes.  Add green peppers and garlic; saute until peppers are just softened, 2-3 minutes.  Add chili powder, cumin, dry mustard, hot red pepper flakes, curry powder, rosemary, and bay leaves, stirring to combine.  Add ground beef; saute, stirring to break up any lumps, until meat loses all traces of red, about 5 minutes.  Add tomatoes, ginger ale, wine, Worcestershire sauce, salt, and pepper; heat over medium heat to boiling.  Reduce heat to low; simmer, covered, about 45 minutes.
2.  Add ketchup and rum to pan; continue to simmer about 15 minutes.  Stir in beans; remove from heat.  Let chili cool, then refrigerate for 2-3 days to blend flavors.  Remove bay leaves before serving.  Makes 8-10 servings.