Title: Chili #5
Categories: Soup Meat Chili
Yield: 6 Servings
| 1 1/2 | c | Bacon/small ham chunks fried crisp |
| 2 | qt | Tomato sauce |
| 1 | sm | Chopped onion |
| 5 | md | Chopped shallots |
| 1 | c | Fresh diced artichokes |
| 1 | cn | (15-oz) kidney beans opt |
| 2 | c | Potato puree |
| 2 | c | Michigan dry wine |
| 2 | tb | Dried parsley |
| 1 | tb | Thyme |
| 1 | tb | Oregano |
| 3 | tb | Chili powder |
| 4 | tb | Maple syrup |
Combine bacon, tomato sauce, onion, shallots, artichokes,
beans, potato puree, wine, parsley, thyme, oregano, chili and
maple syrup in a pot. Heat to boiling, then simmer for 45
minutes to 1 hour.