Title: Chili a la Franey
Categories: Chili Bean
Yield: 4 Servings
| 1 | tb | Olive oil |
| 1 | lb | Beef,very lean,coarse grind |
| 1 | lb | Pork,very lean,coarse grind |
| 3 | | Onions,large,finely chopped |
| 1 | | Bell pepper(s) |
| 2 | | Celery stalks,finely chopped |
| 1 | tb | Garlic,finely chopped |
| 1 | tb | Oregano,dried,pref. Mexican |
| 2 | | Bay leaves |
| 2 | ts | Cumin,ground |
| 3 | c | Tomatoes with tomato paste |
| 1 | c | Beef broth |
| 1 | c | Water |
| | | Salt |
| | | Pepper,ground,fresh |
| 1/2 | ts | Chile caribe |
| 2 | tb | Red chile,ground,mild-hot |
| 2 | c | Kidney beans,cooked,drained |
1. If possible, have the beef and pork ground together, or else mix meats
together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat.
Add the meat to the pot. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned.~ 3. Add the onions, green
pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add
the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring
to a boil, then lower heat and simmer, uncovered, for about 20 minutes.
Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and
adjust seasonings.~