1 tbsp Olive oil
1 lb Lean ground beef
1 lb Lean ground pork
2 cup Chopped onions
1 cup Green peppers, chopped
1 cup Celery, chopped
1 tbsp Garlic, minced
1 tbsp Dried oregano
2 Bay leaves
2 tsp Ground cumin
3 tbsp Chili powder
3 cup Crushed tomatoes
1 cup Beef stock
1 cup Water
Red pepper flakes
Fresh ground black pepper, t
Salt, to taste
2 cup Kidney beans, cooked
Garnishes:
Monterey jack cheese, shred
Shredded lettuce
Chopped red onion
Chopped coriander
Sour cream
Lime wedges
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Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately. Yield: 8 to 10 servings. Chuck Ozburn
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