Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 pounds | Lean ground beef |
| 1 pounds | Lean ground pork |
| 2 cups | Chopped onions |
| 1 cup | Green peppers; chopped |
| 1 cup | Celery; chopped |
| 1 tablespoon | Garlic; minced |
| 1 tablespoon | Dried oregano |
| 2 \N | Bay leaves |
| 2 teaspoons | Ground cumin |
| 3 tablespoons | Chili powder |
| 3 cups | Crushed tomatoes |
| 1 cup | Beef stock |
| 1 cup | Water |
| \N \N | Red pepper flakes |
| \N \N | Fresh ground black pepper; t |
| \N \N | Salt; to taste |
| 2 cups | Kidney beans, cooked |
| \N \N | Garnishes: |
| \N \N | Monterey jack cheese; shred |
| \N \N | Shredded lettuce |
| \N \N | Chopped red onion |
| \N \N | Chopped coriander |
| \N \N | Sour cream |
| \N \N | Lime wedges |
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