Title: Pierre's Chili
Categories: Soup Main
Yield: 10 Servings
| 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 | | Bay leaf |
| 2 | ts | Cumin |
| 3 | tb | Chili powder |
| 3 | c | Tomatoes-crushed |
| 1 | c | Beef stock |
| 1 | c | Water |
| | | Red pepper flakes, to taste |
| | | Salt, to taste |
| | | Pepper-fresh ground, to tast |
| 2 | c | Kidney beans-cooked |
| | | Garnishes: |
| | | Monterry jack cheese-shredde |
| | | Lettuce-shredded |
| | | Red onion-chopped |
| | | Coriander-chopped |
| | | Sour cream |
| | | 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.