2 pounds round steak,
diced
1 pound ground pork
5 cups chopped onions
1 1/2 tablespoons minced garlic cloves
7 tablespoons chili powder
2 green chili peppers, seeded and chopped (see note)
3 (15-ounce) cans whole tomatoes
3 tablespoons tomato paste
4 bay leaves
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 tablespoon packed brown sugar
2 (15-ounce) cans kidney beans
1 pound corn chips for accompaniment
Shredded cheddar cheese for accompaniment
In a large, heavy kettle,
brown diced round steak and ground pork with onions and garlic;
drain. Stir in chili powder, green chili peppers, canned whole
tomatoes, tomato paste, bay leaves, salt, oregano, red wine vinegar,
and brown sugar. Cover and cook for 2 hours over low heat.
Add kidney beans and cook,
uncovered, for 30 minutes.
Serve with corn chips
and grated cheddar cheese.
Makes 12 servings.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
