1 lb. blade or chuck roast
2 or 3 tbsp. olive oil
1 sm. onion, chopped
1/2 lb. ground sirloin
1/2 lb. ground pork
3-4 med. tomatoes
1-2 tbsp. chili powder
1 c. red wine
3 c. cooked kidney beans (or 2 - 15 1/2 oz. cans, rinsed & drained)
1/2 lb. cheddar cheese, grated
Salt & freshly ground pepper
Pinch cayenne pepper

1. Preheat the oven to 425 degrees. Place the blade or chuck roast in a small roasting pan and roast until well done, 30 to 40 minutes. Remove from the oven and let cool. Cut the meat into chunks.

2. In a large saucepan or stock pot, heat the olive oil over moderately high heat. Add the onions and cook until soft, about 5 minutes, then add the ground sirloin and the ground pork. Saute until all traces of pink have disappeared, about 5 minutes. Add the beef chunks and heat through.

3. Peel, seed and chop the tomatoes. Add to the pot, along with the chili powder and the wine. Bring to a boil over moderate high heat, then reduce the heat to moderate and simmer until the flavors are blended, about 15 minutes. Stir in the beans, cheese and 1 teaspoon salt and 1/4 teaspoon black pepper and cayenne pepper. Reduce the heat to low and simmer, covered, until the chili is thick and rich, at least 2 hours. Stir frequently to prevent scorching. Taste and adjust the seasoning as needed. Serve hot. Serves 8. Each Serving: about 595 calories, 41 g fat, 115 mg cholesterol, 760 mg sodium.