Vincent Price's Chili Recipe

From Detroit Free Press

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 1⁄4 cup olive oil
• 2  large onions, chopped
• 1  cup  chopped celery
• 3  garlic cloves, minced
• 1 1⁄2 lbs  ground chuck
• 1⁄4 lb ground pork
• 2 (1 lb) cans tomatoes
• 1 3⁄4 cups beef broth
• 3⁄4 cup tomato paste
• 5  teaspoons salt
• 4  teaspoons ground cumin
• 2  tablespoons chili powder
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon allspice
• 2 (1 lb) cans dark red kidney beans, drained

Directions

1. Heat oil in dutch oven.
2. Cook onions, celery and garlic over medium heat, stirring, for 15 minutes or until vegetables are soft.
3. Add chuck and pork, breaking meat up with a fork.
4. Continue cooking until meat is cooked through.
5. Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, oregano and allspice.
6. Cook over low heat for one hour.
7. Add drained kidney beans and heat through.