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This is a wonderful tasting all meat, no bean chili. The flavor of this is enhanced if it is made 24 hours in advance. For the best results use a dutch oven. A large pot also works. It may also work in a crockpot but I haven't tried that yet.
- 4 medium tomatoes, peeled and coarsely chopped
- 1 1⁄2 cups water
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 2 garlic cloves, crushed
- 4 tablespoons lard or 4 tablespoons bacon drippings
- 2 lbs round steaks, trimmed and cut into 1/4 inch cubes
- 1 lb lean pork, cut into 1/4 inch cubes
- 1 tablespoon flour
- 5 tablespoons chili powder
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon red wine vinegar
- 1 cup pitted black olives, coarsely chopped
- 1 cup monterey jack cheese, shredded
- In a medium saucepan simmer the tomatoes, water, 1 large onion, celery, 1/2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered. Set aside.
- In the meantime, in a large dutch oven over medium heat, saute the medium onion, green pepper, and garlic in the lard for 3-5 minutes. With a slotted spoon remove the vegetables from the pan and set aside.
- Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes. Add more lard if necessary. Add the flour to the browned meats, stirring well. Simmer for 2 minutes.
- Return the vegetable mixture to the dutch oven with the meats. Add the chili powder, bay leaves, 1 tbsp salt, brown sugar, oregano, and vinegar. Add the tomato sauce. Stir. Cover and simmer over low heat for 2 hours. Add more water if necessary (It should be thick).
- Add the olives and cheese and simmer covered for an additional 45 minutes, stirring occasionally.
- Remove bay leaves.
- Serve in bowls with finely chopped onions and more cheese if desired.
- Good with a tossed salad and corn bread.