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CHILI MUEY BUENO

2 lbs beef chuck 1/2" cubes
2 lbs beef chuck, ground
2 lbs pork butt, ground
1/4 cup lard, or corn oil
3 cups yellow onion, chopped
1 head fresh garlic, crushed, and chopped
1 cup celery tops, chopped
3 ribs celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 28-oz cans crushed tomatoes
6 lg bay leaves
1/4 cup mild chili powder, (unsalted)
1/2 cup fresh flat leaf parsely, chopped
3 tbs oregano, dried
3 tbs thyme, dried
1 tsp cummin seeds, hand rubbed
2 chipolte peppers, morita, (red jalapeno, smoked), rough chopped
1 tbs adobo, (unsalted)
2 tsp fresh black pepper, coarse ground
4 tbs white vinegar
1 square bakers chocolate, (unsweetened)
2 1-lb cans red kidney beans, drained, liquid reserved
2 1-lb cans black beans, drained, liquid reserved

In heavy stainless steel, 10 quart pot, heat lard, or corn oil,
and brown meat, a small amount at a time, on high heat. Remove meat
to bowl with slotted spoon. When all meat is browned, return to
pot, and add onions. Cook until translucent, not brown. Add
garlic, and cook briefly. Add celery, and bell peppers, and cook
briefly. Add tomatoes, and reserved bean liquid, lower heat, and
bring to low simmer. Add bay leaves, chili powder, parsley, oregano,
thyme, cummin, chipolte peppers, vinegar, adobo, black pepper, and
chocolate. Simmer slowly, partially covered for 2 hours. Stir
frequently, and add water if necessary. Add beans, and heat through.
Salt to taste with kosher salt. If hotter chili is to your taste,
add red pepper flakes, NOT Louisiana hot sauce. Do not forget to
remove bay leaves. Serve over rice, with warmed corn tortillas.
Garnish with shredded white cheddar, or Latin type cheese if
available, chopped raw yellow onion, sour cream, avocado, fresh
diced tomitillo, or tomato, and lime wedges. Mucho cold cervesa,
or margaritas to be offered as accompaniment. Comer!

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