Marines Chili

I decided to call this "Marines Chili" because it will feed an army...and also in honor of my Marine dad (yeah, he's long ago retired, but once a Marine, ALWAYS a Marine!  HAHA!)
Of course you can vary the beans if there are others you like more than others.

3 lb. Lean Ground Beef (but no less than 7% fat..I use 10%...OR you can substitute Ground Turkey)
A few beef neck bones
2 15 oz. cans small white beans
2 15 oz. cans pinto beans
2 15 oz. cans kidney beans
3 cans...the big fat ones... Italian plum tomatoes, chopped, with juice (already chopped and in puree OK)
1 large brown onion, chopped
1/2-1 lb. brown mushrooms, sliced thick, stir fried in a little butter
4-6 Jalapeno peppers, seeded and chopped fine
4 garlic cloves, chopped fine
1-2 tsp. Cumin (to taste)
1-2 tbsp. Oregano (dried & chopped leaves, not powder)
Chili Powder (add 1 tbsp. at a time until desired taste)
Garlic Salt to taste
Approx. 1 cup dry red wine (cabernet, merlot, shiraz, bordeaux etc)

Brown the ground beef or turkey in a large skillet, breaking it apart and seasoning with the garlic salt
In a very large stewing/soup pot, add the tomatoes (without draining) and all seasonings + garlic, except for jalapenos & chili powder
Add the onions, mushrooms and neckbones
Add the browned meat to the pot
Simmer on very low heat while adding the following:
Jalapenos & Chili powder (just add a little at a time until it tastes right to you...my dad is never happy until he breaks into a sweat from the heat...you MAY want to modify this)

Simmer covered for about an hour, stirring occasionally
Add the beans and wine...continue to simmer for about another half hour.  Be sure to stir it up every 15 minutes or so since it has the tendency to stick once you add the beans.

Serve with grated Parmesan and chopped onions...cornbread optional

Posted: March 9, 2011 ,   Modified: March 10, 2011