Recipe - Miron Drive Chili

OZBORN
1 tablespoon Olive Oil
1 pound Lean Pork
1 pound Lean Beef
2 cup Onion
1 cup Green Pepper
1 cup Celery
1 tablespoon Garlic
1 tablespoon Oregano crushed
2 Bay Leaves
1 tablespoon Cumin (I left out)
3 tablespoon Chili Powder
3 cup Tomatoes
1 cn 6b oz. Tomato Paste
1 cup Beef Broth
1 cup Water
Salt & Pepper to taste
One half teaspoon Hot Red Pepper Flakes
2 cup Kidney Beans drained

Heat olive oil in a heavy pot. Add pork and beef (I used all beef),
breaking up any large pieces, cook until meat is done. Add onion, green
pepper, celery, garlic, oregano, bay leaves, cumin (I left out) and chili
powder. Stir to blend well. Add tomatoes, brother, water, salt & pepper,
and bring to a boil. Reduce heat and simmer 5 minutes. Add beans and cook
another 10 min. Remove and discard bay leaves. Yield: 810 servings. SErve
in hot bowls with a garnish of sour cream or lime wedges. NOTE: To cook dry
beans; pick over One half pound of dry beans, removing any broken ones or small
stones, etc.; place in a pot with 5 cups of hot water; bring to a boil and
cook 3 minutes; remove from heat, cover and let stand at least 1 hr.,
preferably 4 hrs., or more; discard the water, rinse beans, and return to
the pot with hot water to cover by 1"; add bacon drippings, bacon or ham,
and other desired seasonings; bring to a boil, reduce heat, and simmer
until beans are just tender, adding HOT water as needed to keep beans just
covered with liquid; add salt to taste when almost done. DO NOT OVERCOOK as
beans will be cooked for another 10 min. in the chili.

This is one of CHUCK OZBURN'S recipes from *P. Paul made it (quadupled
recipe) for Riverton Mexican Fiesta! It was tremendous. We used canned
beans. MARILYN SULTAR***FJVS25A

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