1 lb. ground chuck
1/4 c. dry bread crumbs
1/4 tsp. pepper
1/2 c. milk
1/2 tsp. basil leaves
2 tbsp. grated Parmesan cheese
2 tbsp. salad oil
1 lb. ground pork
1 clove garlic, crushed
2 eggs, slightly beaten
1 tsp. oregano leaves
1/4 c. chopped parsley
2 tsp. salt

Combine all ingredients in bowl. Mix well. Shape into 24 (1 1/2 inch) meat balls. Preheat oven to 350 degrees. In oil, brown meatballs. Remove to a 3 quart casserole

CHILI:

1 c. finely chopped onion
1 can (1 lb.) tomatoes, undrained
1 can (8 oz.) tomato sauce
2 tbsp. chili powder
1 1/2 tbsp. flour
2 cans (15 oz.) kidney beans, drained
2 cloves garlic, chopped
2 tsp. salt
2 tsp. oregano
1 tsp. basil
1 c. red wine

To make chili: Discard all but 2 tablespoons of drippings. In hot drippings saute onions and garlic about 5 minutes. Add tomatoes, tomato sauce, chili powder, salt, oregano, basil and 1/4 cup water. Bring to boiling. Pour over meatballs.

Bake covered 1 hour. Combine flour with wine and stir into casserole along with beans. Bake, covered, 20 minutes longer. Serves 6 to 8.