Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
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2 tablespoons Lard
1 Onion
1/2 Celery stalk
1 Bell pepper(s)
1/2 cup Mushrooms
3 pounds Beef -- coarse grind
2 tablespoons Red chile,hot -- ground
1 tablespoon Red chile,mild -- ground
1/2 teaspoon Oregano,dried -- pref. Mexican
1 teaspoon Cumin
3 Garlic cloves
1 teaspoon Salt
16 ounces Tomatoes -- whole
6 ounces Tomato paste
4 ounces Green chiles -- whole
32 ounces Kidney beans in water
1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients except the beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours.
Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.~
