Pierre's chili

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

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