Sphere Magazine, October 1972
Serves: 10
"Male Chauvinist Chili" is filled with three kinds of meat and three kinds of beans.
  • 6 slices bacon
  • 10 ounces hot Italian sausage, cut into 1-inch slices
  • 10 ounces lean ground beef
  • 1 large Spanish onion, chopped in large pieces
  • 1 green bell pepper, chopped in large pieces
  • 2 cloves garlic, minced
  • ½ Jalapeno pepper, diced
  • 1 cup red wine
  • ½ cup Worcestershire sauce
  • 1 teaspoon hot dry mustard
  • 1 teaspoon celery seeds
  • 1-1/2 teaspoons chili powder
  • ½ teaspoon salt
  • 1-1/2 teaspoons freshly ground black pepper
  • 6 cups Italian pear-shaped tomatoes, liquid in can included
  • 1 can (15 ounces) pinto beans, undrained
  • 1 can (15 ounces) kidney beans, undrained
  • 1 can (15-1/2 ounces) garbanzo beans, undrained
  1. Brown bacon in large chili pot or Dutch oven. Drain; crumble bacon and set aside. Pour bacon fat from pot, leaving only a film. Brown sausage; set aside with bacon. Pour sausage fat from pot, again leaving only a film. Fry ground beef; drain and set aside with other meats. Pour excess fat from pot.
  2. Cook onion, bell pepper, garlic, and chili pepper in the pot over low heat for 2-3 minutes. Stir in wine and Worcestershire sauce; simmer uncovered for 10 minutes. Stir in mustard, celery seeds, chili powder, salt, and pepper; simmer 10 minutes. Mash tomatoes; add with liquid and meats to onion mixture. Heat to boiling; reduce heat and simmer gently, covered, for ½ hour, stirring occasionally.
  3. Stir in beans (with liquid) into chili; heat to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
  4. The chili is best made a day or two ahead and reheated.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-october-1972/