2 Tablespoons extra virgin olive oil
3 pounds ground chuck extra lean
1 pound ground pork extra lean
1 1/2 cups each onion, green pepper diced
1/2 cup celery
1 to taste green chili sauce or green chilies if you cant find the sauce.
3 minced garlic cloves
3 tablespoons butter
2 cups beef broth
1 lg can crushed tomatoes
1 can Fire Roasted Diced Tomatoes with Green Chilies or garlic
1 cup chili sauce
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon salt
2 medium bay leaves
2 tablespoon sugar
2 30 oz.cans chili beans (do not drain) or 2 can red kidney beans (drained) (i use one of each)
In skillet heat the oil until nice and hot. Add beef and pork, cook and break up meat until lightly browned; drain well. In large heavy soup pot cook onion, celery, green pepper and garlic only for a couple of minutes to get those flavors going…add in the butter. Add beef broth, tomatoes, chili sauce, and cooked meats to the onion, celery and green pepper mixture.
Add remaining ingredients except chili beans. Bring to a boil, reduce heat and then add the chili beans. Cover, simmer 35 minutes stirring occasionally. Serve with garnishes; finely chopped onion, shredded Monterrey jack cheese, or shredded Cheddar cheese, shredded lettuce, chopped coriander, sour cream, and crisp crackers.
Submitted By
Eddie Beyer
