Warning! Don’t let your carb eating friends try this chili!

If you do, there may not be any left for you!

Ingredients

• 2.5 lbs ground beef
• 1 lbs peppered bacon, minced
• 4 Ancho Peppers (dried Poblano pepper)
• ½ c. Red Wine
• 2 tablespoons Olive Oil
• 1 teaspoon cinnamon
• 24 oz. tomato juice
• 15 oz. tomato sauce
• 6 oz. can tomato paste
• 1 teaspoon cumin
• 1 onion, chopped
• 1 teaspoon Worcestershire sauce
• 2 Cloves Garlic (Minced)
• 2 teaspoons salt
• 3 tablespoons chili powder
• 2 teaspoons black pepper
• 1 teaspoon ground cayenne red pepper
• ½ teaspoon allspice
• 3 bay leaves
• 8 oz. canned mushrooms
• ¾ c. bell pepper (chopped)
• 2 stalks celery, chopped fine

Method

1. Brown beef and bacon drain off fat.
2. Slowly sauté the peppers in a skillet with Red Wine and olive oil. When tender, add cinnamon and mince.
3. Add remaining ingredients, bring to a boil, and then simmer 3 hours stirring occasionally. For best taste, make the day before, store over-night in fridge, and then reheat on stove (this will allows spices to “marry”).
4. Approximately 8 – 10 carbs per serving. Makes approx. 3 quarts.
5. Garnish with shredded cheese and sour cream.