Art's Killer Chili

  • 1 lb. (454 g) dried kidney beans
    [or 28oz(796 ml) can]
  • 1 lb. (454 g) dried black beans< br>[or 28oz(796 ml) can]
  • 2 Tbsp (30 ml) olive oil
  • 2 large cloves garlic, minced
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 6 large mushrooms, sliced
  • 11/2 lb. (680 g.) ground lean beef or pork
  • (Optional) 1/4 lb. (114 g) cooked, chopped steak or pork chop
  • 1/4 C (59 ml) chili powder
  • 2 tsp(10 ml) cayenne pepper
  • 1 Tbsp (15 ml) cumin
  • 1 tsp (5 ml.) dried oregano
  • 1 Tbsp (15 ml) dried parsley
  • 2 Tbsp (30 ml) Chinook Honey
  • 1 28oz (796 ml.) can tomatoes
  • 1 14 oz (398 ml) can corn
  • 1/2 C ( 118 ml) King Arthurs Dry Mead
  • (Optional)Shredded cheese, diced green onion and sour cream
Rinse the dried beans. Soak them in a large pot filled with cold water for at least 8 hours or overnight. Do not drain. Cook the beans slowly in the same liquid over medium heat until tender, approximately 1 hour (or in a pressure cooker for quicker results). Drain the beans and set aside.

In a large, heavy pot, heat the olive oil and sauté the garlic, onion and peppers until slightly soft. Add the beef or pork and sauté until fully cooked. Add the spices, honey and oregano and stir until they start to stick to the bottom of the pot. Add the mead and stir, cooking until the mead reduces slightly. Add the canned tomatoes and canned corn, including the liquid. Reduce the heat to low and simmer for 2 hours. Serve in bowls topped with the optional ingredients.

Serves 6 to 8.