KNOCK-YOUR-SOCKS-OFF CHILI
2 pounds lean ground beef
1 pound lean pork, cut into 1/2 inch cubes
4 coarsely chopped onions
3 cloves of garlic, minced
1 cup chopped green bell pepper
3 tablespoons chili powder (or to taste)
1/2 cup beer
4 cups tomato puree
3/4 cup tomato paste
4 ripe tomatoes, peeled and coarsely chopped
1 teaspoon ground cumin
1 bay leaf
1/2 teaspoon freshly ground black pepper
1 teaspoon oregano
4 cups cooked red kidney beans
1 cup shredded Monterrey jack or cheddar cheese
2 flour tortillas, cut into wedges
Brown the beef and pork in a large soup kettle. Srit in the onion, gatlic and bell pepper. Cook until tender.
Add the chili powder, beer, tomato puree and paste, chopped tomatoes, cumin, bay leaf,black pepper, and oregano. Mix well. Simmer slowly for 1 1/2 hours, stirring occasionally.
Add the kidney beans and cook 30 minutes longer. Temove and discard bay leaf. Ladle the chili into bowls. Sprinkle generously with cheese. Serve piping hot with tortilla wedges.
Yields: 6 - 8 servings
