I think the very
first movie that I ever saw on the big screen was a Doris Day film called “Move Over, Darling.” This 1963 remake of the1940 screwball comedy “My Favorite Wife” (that starred Irene Dunne and
Cary Grant), featured Doris Day, James Garner, and Polly Bergen. Now while I
realized early on that Bergen was the interloper in this film, separating the
happy Arden family, I still found her fascinating. I loved her clothes and all
of the jangly jewelry that she wore (perhaps my love of her bracelets that
so annoyed the judge in the film stuck with me and are partially responsible
for the bracelets that I create today, who knows?).
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Scene from “Move Over Darling” (Jangly bracelets not visible).
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My mother was a fan
of hers as well, admiring her flattering hairstyle, and emulating it for many
years. But we also liked Bergen, the down-to-earth person that we came to
know through articles and talk shows. She was a fan of classic over trendy, had
a realistic view of life, and a killer chili recipe that appeared in a 1977
issue of Bon Appétit magazine, and that mother and I made for years.
Bergen passed away
last September, and when she did I immediately thought of that chili. This
morning, with the temperature hovering around 8, I thought it a good day to
make it.
This recipe makes a
lot, so I tend to cut it in half. I use
Melissa’s steamed kidney beans (as I’m sure Bergen would have had they been
available when she first made this chili--grin), and because I think all chili needs
just a touch of cumin, I added a teaspoon. 
Polly Bergen's Chili
6 medium onions, finely chopped
6 medium green peppers, finely chopped
2 cloves garlic, minced
Cooking oil
4 pounds ground chuck
4 (16-ounce) cans Italian-style tomatoes
4 to 6 (9-ounce) packages Melissa’s kidney beans
2 (6-ounce) cans tomato paste
1 cup water
Salt and pepper
1 teaspoon red wine vinegar
3 whole cloves
2 bay leaves
2 tablespoons chili powder OR more to taste
4 drops Tabasco sauce
Sugar
In a large skillet, brown onion, peppers, and garlic in oil until golden.
In a separate skillet, brown ground meat in batches. Separate meat with a fork and cook until all meat is browned. Drain off excess oil.
6 medium onions, finely chopped
6 medium green peppers, finely chopped
2 cloves garlic, minced
Cooking oil
4 pounds ground chuck
4 (16-ounce) cans Italian-style tomatoes
4 to 6 (9-ounce) packages Melissa’s kidney beans
2 (6-ounce) cans tomato paste
1 cup water
Salt and pepper
1 teaspoon red wine vinegar
3 whole cloves
2 bay leaves
2 tablespoons chili powder OR more to taste
4 drops Tabasco sauce
Sugar
In a large skillet, brown onion, peppers, and garlic in oil until golden.
In a separate skillet, brown ground meat in batches. Separate meat with a fork and cook until all meat is browned. Drain off excess oil.
Place onion, green pepper, garlic and meat in a large pot. Add undrained tomatoes, kidney beans, tomato paste, water, salt and pepper to taste, vinegar, cloves, bay leaves, chili powder, cumin (if using) and Tabasco sauce.
Cover and simmer over low heat 1 hour. Add sugar to taste. Simmer uncovered for another hour. Remove cloves and bay leaves before serving.
Top with your favorite toppings. I used shredded Pepper Jack Cheese and diced scallions.
As an alternate way to serve, Bergen suggests placing a generous scoop of chili over hot cooked rice and enjoying as a main dish.
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