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1 tb Olive oil
1 lb Beef-lean, ground
1 lb Pork-lean, ground
2 c Onion-chopped
1 c Green pepper-chopped
1 c Celery-chopped
1 tb Garlic-minced
1 tb Oregano-dried
2 ea Bay leaf
2 ts Cumin
3 tb Chili powder
3 c Tomatoes-crushed
1 c Beef stock
1 c Water
1 x Red pepper flakes, to taste
1 x Salt, to taste
1 x Pepper-fresh ground, to tast
2 c Kidney beans-cooked
1 x Garnishes:
1 x Monterry jack cheese-shredde
1 x Lettuce-shredded
1 x Red onion-chopped
1 x Coriander-chopped
1 x Sour cream
1 x 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.
Yields
10 Servings
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