1 tb Olive oil 1 c Water
1 lb Lean ground beef Red pepper flakes
1 lb Lean ground pork Fresh ground black pepper; t
2 c Chopped onions Salt; to taste
1 c Green peppers; chopped 2 c Kidney beans, cooked
1 c Celery; chopped Garnishes:
1 tb Garlic; minced Monterey jack cheese; shred
1 tb Dried oregano Shredded lettuce
2 Bay leaves Chopped red onion
2 ts Ground cumin Chopped coriander
3 tb Chili powder Sour cream
3 c Crushed tomatoes Lime wedges
1 c Beef stock
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. Chuck Ozburn
Yields
8 servings