Virginia Ginger Ale Chili

MAKES: 6 to 8 servings

INGREDIENTS:

• 2 pounds ground beef chuck
• 1⁄4 pound ground pork shoulder
• 1 large Spanish onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can tomatoes, juice included
• 1 cup ginger ale
• 1 small hot red chile pepper, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano, crumbled
• 2 teaspoons dry mustard
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 (20-ounce) can kidney beans, drained
• Grated sharp cheddar cheese for garnish
• Diced red onion for garnish

INSTRUCTIONS:

1. In a large heavy pot, brown the ground beef and ground pork over medium heat, stirring, until no pink color remains in the beef.
2. Pour off most of the grease from the pot.
3. Add the chopped onion, chopped bell pepper, and minced garlic to the pot and cook, stirring, until the vegetables are softened, which takes about 5 minutes.
4. Add the canned tomatoes along with their juice, ginger ale, chopped red chile pepper, chili powder, ground cumin, dried oregano, dry mustard, salt, and black pepper to the pot. Stir well to combine.
5. Bring the mixture to a simmer, cover the pot, and cook for 1 hour.
6. After 1 hour, add the drained kidney beans to the pot and continue simmering for 1 to 1.5 hours longer, stirring from time to time.
7. Serve the chili in deep soup bowls.
8. Garnish each portion with grated sharp cheddar cheese and diced red onions.