When we want something to warm us up, I make this long-cooking chili and keep it hot on the back of the stove. It has a kick to it, but you could adjust the heat by only using one or two cherry peppers. Great with cornbread!

Three-Alarm Maine Chili
Martha Greenlaw, Recipes From a Very Small Island

1 pound State of Maine Kidney Beans or any dried red kidney beans
2 pounds ground beef chuck
1 medium onion, chopped
1 large garlic clove, minced
1 28-ounce can chopped or diced tomatoes, with their juice, or 4 large fresh tomatoes, cored and chopped
1 8-ounce can tomato sauce
4 medium-hot cherry peppers, chopped (seeds and all)
2 Tablespoons chili powder
Salt and freshly ground black pepper

In a large bowl, soak the kidney beans in enough cold water to cover for 4-6 hours. Drain and replace the water once or twice during soaking.

Drain the beans and transfer to a large pot. Add enough cold water to cover and bring to a boil over high heat. Reduce the heat to medium-high and simmer rapidly for about 45 minutes, or until the beans are tender. Drain off most of the liquid and set the beans aside.

In a large Dutch oven or similar pot, brown the beef over medium-high heat, stirring until it loses its pinkness. Lift from the pot with a slotted spoon and set aside. Drain off all bout about 2 Tablespoons of fat.

Add the onion and garlic to the pot and cook for 6-8 minutes, or until the onion is translucent and soft. Return the beef to the pot and add the tomatoes, tomato sauce, cherry peppers, and chili powder. Stir well and season to taste with salt and pepper. Add the beans and stir well to mix.

Cover and simmer over medium heat for 2½ to 3 hours, or until the chili is rich and full flavored. Adjust the seasonings and serve hot. The chili won’t be harmed by longer cooking or by being kept hot over low heat for several hours.

Serves 8.

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.