Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Lard - OR vegetable oil
2 ea Medium onions - finely
-chopped
2 ea Green bell peppers -
-chopped
1 ea Stalk celery - chopped
2 ea Cloves garlic - minced
2 1/2 lb Stewing beef - such as
-chuck, chopped
2 lb Pork shoulder (Boston butt)
-- chopped
Salt and freshly ground
-pepper
4 cn Stewed tomatoes -
-(14-1/2-oz. cans), drained
-with
Liquid reserved, chopped
12 oz Pale ale
7 ts Chili powder - or to taste
4 ea Jalapeno peppers - seeded,
-minced
1 ts Cayenne pepper
1 ts Cumin

----------------GARNISHES TO SERVE ON THE SI---------------------
Chopped green onions
Grated cheddar cheese
Sliced avocado
Sour Cream
Hot Sauce or sliced
-jalapeno peppers

Melt lard in heavy large pot over medium heat. Add onions, bell
peppers, celery, and garlic and saute until onions are translucent,
about 10 minutes. Remove vegetables using slotted spoon and set
aside. Increase heat to high. Add beef and pork; sprinkle with salt
and pepper. Cook until browned, stirring frequently, about 10
minutes. Return vegetables to pot. Add tomatoes, ale, chili powder,
chiles, cayenne and cumin. Reduce heat, cover *partially* and simmer
2 hours, adding reserved tomato liquid if chili appears dry. Taste
and adjust seasoning with salt and pepper. Uncover and simmer until
thickened and meat is tender, about 2 more hours. Season chili with
hot pepper sauce if necessary. Serve with green onions, cheddar
cheese, avocado, sour cream and chopped jalapenos on the side. Can be
prepared up to 3 days ahead; in fact, better if refrigerated
overnight before serving. Freezes up to 1 month. For a great meal,
serve with margaritas and/or beer, corn bread, green salad or
coleslaw, and apple crisp for dessert.

Source: Bon Appetit

Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 07-29-95

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