Recipe - Ljs Chili Con Carne Y Judia

4 pound Stewing beef
2 pound Pork
3 cn Red kidney beans (14oz)
1 cn Pinto beans (14oz)
2 cn White kidney beans (14oz)
3 cn Brown beans (14oz)
1 cn Hunts tomato paste (large)
1 cup Ketchup
2 lg Green peppers
2 lg Red peppers
1 tablespoon Black pepper
1 tablespoon Salt, more or less
One half cup Chili powder
1 cup Potatoes, mashed *
One fourth Banana, mashed *
1 tablespoon Lemon juice
1 qt Tomatoes (canned, peeled)
1 tablespoon Crushed clilies,more or less
2 tablespoon Black mollasas
2 teaspoon Cumin seed, ground
1 teaspoon Corriander seed
1 teaspoon Paprika, Hungarian
1 teaspoon Oregano
1 teaspoon Cayenne pepper
3 lg Spanish onions
3 cn Mushrooms, button (8 ounce ea.)

* If plantains are available, don't use the potato or banana...slice the
plantain into One fourth inch pieces

Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with
the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
chilis, minced peppers and onions over night. Remove the meat and brown in a
skillet. Takes a while but worth it. In large pot place put all the
ingredients except the beans including the above marinade and slow cook for
three hours. Next stir in your beans and cook slowly for one more hour. Do
not cook with the lid on the pot as the chili will not "thicken". If chili
is not thick enough you can add flour (corn) mixed with water. With the
thick "soupy" ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste.
What ever you do, don't ruin the chili by making it hotter with hot sauces,
this has a tendency to make the chili into "superficial" body heat not a
deep solid heat.