Pierre's chili
8 servings
Ingredients
| Quantity | 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 | Bay leaves | |
| 2 | teaspoons | Ground cumin |
| 3 | tablespoons | Chili powder |
| 3 | cups | Crushed tomatoes |
| 1 | cup | Beef stock |
| 1 | cup | Water |
| Red pepper flakes | ||
| Fresh ground black pepper; t | ||
| Salt; to taste | ||
| 2 | cups | Kidney beans, cooked |
| Garnishes: | ||
| Monterey jack cheese; shred | ||
| Shredded lettuce | ||
| Chopped red onion | ||
| Chopped coriander | ||
| Sour cream | ||
| Lime wedges | ||
Directions
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