Recipe - Pierres Chili

1 tablespoon Olive oil
1 pound Lean ground beef
1 pound Lean ground pork
2 cup Chopped onions
1 cup Green peppers; chopped
1 cup Celery; chopped
1 tablespoon Garlic; minced
1 tablespoon Dried oregano
2 Bay leaves
2 teaspoon Ground cumin
3 tablespoon Chili powder
3 cup Crushed tomatoes
1 cup Beef stock
1 cup Water
Red pepper flakes
Fresh ground black pepper; t
Salt; to taste
2 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini