Down-home dig-in chili

Yield: 8 servings

Measure Ingredient
¼ cup Lard - OR vegetable oil
2 eaches Medium onions - finely chopped
2 eaches Green bell peppers - chopped
1 each Stalk celery - chopped
2 eaches Cloves garlic - minced
2½ pounds Stewing beef - such as chuck, chopped
2 pounds Pork shoulder (Boston butt) chopped
\N \N Salt and freshly ground pepper
4 cans Stewed tomatoes - (14-1/2-oz. cans), drained with
\N \N Liquid reserved, chopped
12 ounces Pale ale
7 teaspoons Chili powder - or to taste
4 eaches Jalapeno peppers - seeded, minced
1 teaspoon Cayenne pepper
1 teaspoon Cumin
\N \N Chopped green onions
\N \N Grated cheddar cheese
\N \N Sliced avocado
\N \N Sour Cream
\N \N Hot Sauce or sliced jalapeno peppers


Melt lard in heavy large pot over medium heat. Add onions, bell peppers, celery, and garlic and saute until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside. Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder, chiles, cayenne and cumin. Reduce heat, cover *partially* and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, about 2 more hours. Season chili with hot pepper sauce if necessary. Serve with green onions, cheddar cheese, avocado, sour cream and chopped jalapenos on the side. Can be prepared up to 3 days ahead; in fact, better if refrigerated overnight before serving. Freezes up to 1 month. For a great meal, serve with margaritas and/or beer, corn bread, green salad or coleslaw, and apple crisp for dessert.

Source: Bon Appetit

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 07-29-95

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