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Ingredients

1 (1 pound) package bacon
3 pounds ground beef
4 cloves garlic, minced
2 cups red wine
3 (28 ounce) cans diced tomatoes
2 (14 ounce) cans tomato sauce
2 teaspoons vegetable oil
3 green bell peppers, chopped
4 stalks celery, chopped
2 onions, chopped
2 (19 ounce) cans kidney beans, rinsed and drained
2 (19 ounce) cans white beans, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
6 tablespoons chili powder
1/4 cup brown sugar
1/4 cup ground cumin
3 tablespoons paprika
2 tablespoons Italian seasoning
2 tablespoons distilled white vinegar
2 tablespoons dried basil
2 tablespoons dried minced onion
3 tablespoons dried parsley
2 tablespoons crushed red pepper flakes
4 teaspoons dried oregano
12 dashes hot pepper sauce (such as Tabasco(r))
salt and ground black pepper to taste (optional)

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.

Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.

Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepp

Ingredients

1/2 cup uncooked glutinous (sticky) white rice, rinsed
2/3 pound ground pork
2 tablespoons water
1 tablespoon Chinese cooking wine
1 tablespoon cornstarch
1 tablespoon soy sauce
1 small onion, chopped
1/2 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon salt
1 dash ground black pepper
2 leaves Chinese cabbage

Directions

Place the rice in a bowl with enough water to cover. Allow to soak 2 hours. Drain and pour onto a platter.

Mix the ground pork, water, wine, cornstarch, soy sauce, onion, ginger, garlic, salt, and pepper in a bowl until all ingredients are evenly mixed. Divide and roll the mixture into balls 1-1/2 to 2 inches in size. Roll the meatballs in the soaked glutinous rice to coat completely.

Line a large bamboo steamer with the cabbage leaves. Arrange the meatballs atop the cabbage leaves.

Bring a large pot of water to a boil over high heat; place a bamboo steamer over the boiling water. Steam the meatballs until no longer pink in the center, about 30 minutes.

Ingredients

1/4 cup all-purpose flour
salt and pepper
2 pounds beef stew meat, cut into 1 1/2 inch pieces
7 tablespoons butter
1/4 cup brandy
2 cups Burgundy wine
2 cups beef broth
6 sprigs fresh thyme
4 cloves garlic, minced
3 bay leaves
1/2 teaspoon dried oregano
1 large onion, cut into 12 wedges
4 carrots, cut into 2 inch pieces
4 stalks celery, cut into 2 inch pieces
1 1/2 pounds red potatoes, peeled and quartered
1/2 pound fresh mushrooms
1 pinch ground nutmeg

Directions

Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.

Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.

Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.

Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.

Ingredients

1 (8 ounce) package cream cheese, softened
2 ounces crumbled Gorgonzola cheese
1/4 cup shredded sharp Cheddar cheese
2 tablespoons white wine
2 tablespoons paprika
1/2 cup chopped pistachio nuts

Directions

In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and white wine. Form the mixture into a ball shape.

On a piece of wax paper, spread the paprika and pistachio nuts. Roll the cheese ball in paprika and pistachios to coat.

Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.