Down Home Dig-In Chili

Yield: 8 Servings

1/4 cup lard (or vegetable oil)
2 med onions finely, Chopped
2 green bell peppers, Chopped
1 celery stalk. chopped
2 garlic cloves, minced
2 1/2 lb stewing beef, chuck,
1 chopped
2 lb pork shoulder (Boston butt).
1 chopped
1 salt and, Freshly Ground
1 pepper
4 i4 1/2 ounce can s stewed
1 tomatoes
1 drained
1 (liquid reserved), Chopped
1 12 ounce
7 Tbsp chili powder (or), To Taste
4 jalapeno chilies seeded
1 minced
1 tsp cayenne pepper
1 tsp cumin
1 hot pepper sauce
1 garnish
1 green unions, Chopped
1 cheddar cheese, Grated
1 avocado, Sliced
1 bottle pale ale

Melt lard in heavy large pot over medium heat. Add finely chopped
onions, bell peppers, celery, and garlic and saute until onions are
translucent, about 10 minutes. Remove vegetables using slotted spoon
and set aside.

Increase heat to high. Add beef and pork; sprinkle with salt and
pepper. Cook until browned, stirring frequently, about 10 minutes.
Return vegetables to pot. Add tomatoes, ale, chili powder chilies,
cayenne and cumin. Reduce heat, cover partially and simmer 2 hours,
adding reserved tomato liquid if chili appears dry. Taste and adjust
seasoning with salt and pepper. Uncover and simmer until thickened
and meat is tender, 2 more hours.

Season chili with hot pepper sauce. Serve with green onions, cheddar
cheese, avocado and sour cream.


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