Here’s the recipe for the chili served at this year’s Harvest Stompede.

1 lbs. ground pork

1 lbs. ground beef

2 TB olive oil

1 1/2 cups of onion

1 cup celery

1 1/2 cup of peppers

32 oz. beef stock

16 oz. chicken stock

32 oz. crushed tomato

16 oz. Mexican chili beans

1 TB chopped garlic

1/4 cup cup mild chili powder

1/4 cup hot chili powder

2 TB cumin

1/4 cup cocoa

1/2 tsp. Worcestershire

1 cup Black Star Farms Red House Red wine

Salt and Pepper to taste

In a heavy stock pot brown ground meats strain and remove. Add oil, onion, celery, and peppers. Saute till translucent then add meat back to mixture. Add both stocks, tomato and chili beans. Bring to a simmer and add dry ingredients with red wine and Worcestershire. Simmer chili for 1 hour and enjoy!