Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 pounds | Beef,very lean,coarse grind |
| 1 pounds | Pork,very lean,coarse grind |
| 3 \N | Onions,large,finely chopped |
| 1 \N | Bell pepper(s) |
| 2 \N | Celery stalks,finely chopped |
| 1 tablespoon | Garlic,finely chopped |
| 1 tablespoon | Oregano,dried,pref. Mexican |
| 2 \N | Bay leaves |
| 2 teaspoons | Cumin,ground |
| 3 cups | Tomatoes with tomato paste |
| 1 cup | Beef broth |
| 1 cup | Water |
| \N \N | Salt |
| \N \N | Pepper,ground,fresh |
| ½ teaspoon | Chile caribe |
| 2 tablespoons | Red chile,ground,mild-hot |
| 2 cups | Kidney beans,cooked,drained |
1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~