1 tb Olive oil
1 lb Lean ground beef
1 lb Lean ground pork
2 c Chopped onions
1 c Green peppers; chopped
1 c Celery; chopped
1 tb Garlic; minced
1 tb Dried oregano
2 Bay leaves
2 ts Ground cumin
3 tb Chili powder
3 c Crushed tomatoes
1 c Beef stock
1 c Water
Red pepper flakes
Fresh ground black pepper; t
Salt; to taste
2 c Kidney beans, cooked
Garnishes:
Monterey jack cheese; shred
Shredded lettuce
Chopped red onion
Chopped coriander
Sour cream
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
Yields
8 Servings