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Elizabeth Taylor's Chili

"Wish I had time for just one more bowl of chili."
~ the dying words of Kit Carson

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Elizabeth Taylor
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La Belle Cuisine

Elizabeth Taylor's Chili
The Polo Lounge, Beverly Hills Hotel
Bon Appetit Archives

1/2 pound dried red kidney beans,
rinsed, picked over
A 1/2-pound triangle tip roast
2 tablespoons olive oil
1 red onion, diced
1 yellow onion, diced
1 pound ground beef
1 pound ground pork
5 large tomatoes, halved,
seeded, chopped
1 cup dry red wine
6 tablespoons chili powder
Cayenne pepper
1 cup grated Cheddar cheese,
plus additional
Sour cream
Chopped scallions

Place beans in heavy large pot. Add enough cold water to cover by 3 inches. Let stand overnight. Drain. Return beans to pot. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until beans are just slightly softened, stirring occasionally, about 20 minutes. Drain and set aside.
Preheat oven to 450 degrees F. Place roast on rack set in a roasting pan. Roast until meat thermometer inserted in center registers 120 degrees F., about 35 minutes. Cool completely. Cut meat into 2-by-1/2-inch strips.
Heat oil in heavy large Dutch oven over medium heat. Add both onions
and sauté until tender, about 10 minutes. Add ground beef and pork and
cook until no longer pink, breaking up with fork, about 10 minutes. Add beans, tomatoes, wine and chili powder. Season with salt and pepper and cayenne. Simmer until beans are tender, stirring occasionally, about 45 minutes. Add triangle tip and 1 cup cheese and stir just until cheese melts. Ladle into bowls. Serve, passing more cheese, sour cream and scallions.

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