Down Home Dig-In Chili

Down Home Dig-In Chili Ingredients

1/4 c Lard or vegetable oil	7 tb Chili powder (or to taste)
2 md Onions finely chopped	4 Jalapeno chilies seeded;
2 Green bell peppers chopped	1 ts Cayenne prpper
1 Celery stalk. choppad	1 ts Cumin
2 Garlic cloves; minced	Hot pepper sauce
2 1/2 lb Stewing beef; chuck, chopped	GARNISH
2 lb Pork shoulder (Boston butt);	Chopped green unions
Salt and freshly ground	Grated cheddar cheese
4 cn (14 1/2 oz) stewed tomatoes;	Sliced avocado
1 Bottle (12 oz) pale ale

Instructions for Down Home Dig-In Chili

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. Note: Meats in chili should always be chopped, never ground. The food processor does a good job, but just a few quick jolts are enough. This is a rather tame chili but more hot pepper sauce can intensify the flavor. TASTE FIRST. Recipe by: Bon Appetit November 1988 Posted to MC-Recipe Digest V1 #767 by Dianne Larson Ward on Aug 30, 1997

Main Ingredient: Cuisine: Mexican

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Ingredient Insight - look inside this recipe

Avocado	Beef	Bell Pepper	Cayenne
Celery	Cheddar	Chili Powder	Cumin
Garlic	Jalapeno	Onion	Pork
Salt	Tomato	Vegetable oil

Mexican Celery Cheese Bell pepper Garlic Onion Tomato

for flavor and categorization

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