Mexican Chili

Yield: 12 Servings

2 lb beef, Ground
1 lb pork, Ground
2 onion --, Chopped
1/2 green pepper --, Chopped
1 can beef broth
1 can tomatoes, canned -- 15 oz

1 can light red kidney beans -- 15 oz
1 can dark red kidney beans -- 15 oz
1 can chili beans -- in chili gravy
1 can tomatoes in puree --, Crushed 28 oz

1 can tomato paste -- 6 oz
1/2 Tbsp salt
1/2 Tbsp pepper

3 Tbsp chili powder
1/2 Tbsp cayenne - -, Crushed
1/2 Tbsp garlic powder
1/2 Tbsp oregano
1/2 Tbsp cumin powder

Combine ground meat, onion green pepper and half of the salt and pepper in large pot and cook until meat is browned and onion and green pepper are tender, stirring frequently.

Drain off fat and add beef broth and whole tomatoes, crushing them while adding to the pot.

Bring to a boil stirring frequently. Add all the beans and continue boiling for 5 minutes stirring constantly. Add all remaining ingredients, reduce heat and simmer for 3 hours.

After simmering 1-1/2 hours, taste and adjust spices (heat level).

Chopped jalapenos, your favorite salsa, more cayenne etc. can be
added to obtain the desired heat level.




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