4 lb Stewing beef
2 lb Pork
3 can Red kidney beans (14oz)
1 can Pinto beans (14oz)
2 can White kidney beans (14oz)
3 can Brown beans (14oz)
1 can Hunts tomato paste (large)
1 cup Ketchup
2 large Green peppers
2 large Red peppers
1 tbsp Black pepper
1 tbsp Salt, more or less
1/2 cup Chili powder
1 cup Potatoes, mashed *
1/4 Banana, mashed *
1 tbsp Lemon juice
1 qt Tomatoes (canned, peeled)
1 tbsp Crushed clilies,more or less
2 tbsp Black mollasas
2 tsp Cumin seed, ground
1 tsp Corriander seed
1 tsp Paprika, Hungarian
1 tsp Oregano
1 tsp Cayenne pepper
3 large Spanish onions
3 can Mushrooms, button (8 oz ea.)
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* If plantains are available, don't use the potato or banana...slice the plantain into 1/4 inch pieces
Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis, diced peppers and onions over night. Remove the meat and brown in a skillet. Takes a while but worth it. In large pot place put all the ingredients except the beans including the above marinade and slow cook for three hours. Next stir in your beans and cook slowly for one more hour. Do not cook with the lid on the pot as the chili will not "thicken". If chili is not thick enough you can add flour (corn) mixed with water. With the thick "soupy" ring around the pot; stir back into the simmering chili.
You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat.
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