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CHILI MUY BUENO

From Sheldon, RFC

2 lbs. beef chuck 1/2" cubes
2 lbs. beef chuck, ground
2 lbs. pork butt, ground --------- I always grind my own!
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 lg. ribs celery, chopped
1 lg. green bell pepper, chopped
1 lg. red bell pepper, chopped
2 cans, 28 oz., crushed tomato
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 cans, 1 lb., red kidney beans, drained, liquid reserved
2 cans, 1 lb., 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. Skim surface fat. 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 Latino 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.