Staying in my groove, I put together a large batch of chili.  When I was a teen, I lived in Van Nuys and in our congregation we had people who lived in Encino among a variety of ’stars’.  The McBride’s somehow got Polly Bergen’s chili recipe and I am not sure if they knew her personally or got this recipe from a friend but the McBride’s shared her chili at a church function and I have made it a number of times over the years.  It is loaded with meat so I add extra beans and corn (usually 2 cans of black beans at the beginning and a 16 oz package of frozen corn right at the end).  Make plenty and freeze for easy meals.  I like to serve it 3 ways:

Hot Bowl of Chili-with some grated cheese and a few thinly sliced scallions

Main Dish-over hot cooked rice

Summer Chili Salad-over a light bed of corn chips with shredded lettuce, tomatoes, cheese and ranch dressing.

Polly Bergen’s Chili

 

2 T olive oil

3 cloves minced garlic

4 lbs ground beef

6 large diced onions

4 large diced green peppers

4 16 oz cans kidney beans, drained

2 28 oz cans diced tomatoes

2 6 oz cans tomato paste

¼ cup chili powder

1 t vinegar

3 dashes cayenne pepper

1 t ground cloves

1 bay leaf

Salt and Pepper to taste

 

In a very large pot, cook garlic in oil just until it starts to smell, then add ground beef and cook until brown.  Add onions and green peppers and cook until tender.  Add the rest of the ingredients.  Bring to boil then simmer uncovered for about 1 hour.  Serve over rice.