Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 pounds | Beef-lean, ground |
| 1 pounds | Pork-lean, ground |
| 2 cups | Onion-chopped |
| 1 cup | Green pepper-chopped |
| 1 cup | Celery-chopped |
| 1 tablespoon | Garlic-minced |
| 1 tablespoon | Oregano-dried |
| 2 eaches | Bay leaf |
| 2 teaspoons | Cumin |
| 3 tablespoons | Chili powder |
| 3 cups | Tomatoes-crushed |
| 1 cup | Beef stock |
| 1 cup | Water |
| 1 x | Red pepper flakes, to taste |
| 1 x | Salt, to taste |
| 1 x | Pepper-fresh ground, to tast |
| 2 cups | Kidney beans-cooked |
| 1 x | Garnishes: |
| 1 x | Monterry jack cheese-shredde |
| 1 x | Lettuce-shredded |
| 1 x | Red onion-chopped |
| 1 x | Coriander-chopped |
| 1 x | Sour cream |
| 1 x | 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.