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2 lg. yellow onions, chopped
4 cloves garlic, minced or pressed through a press
2 green bell peppers, seeded, 1/2 inch dice
2 Anaheim green chilies, seeded, 1/2 inch dice
1 serrano chili, seeded, chopped fine
1 jalapeno pepper, seeded & chopped fine (opt.)
3 tbsp. vegetable oil
4 lbs. stewing beef, ground chili grind
3 lbs. lean pork loin, cubed, 1/2 inch dice
2 tsp. cumin
1 tsp. Mexican oregano
2 tsp. salt
2 tsp. fresh ground pepper
1 tsp. paprika
1 tsp. finely crushed chilies pequin quebrado (opt.)
6 tbsp. ground New Mexican med. hot chili powder
32 oz. tomato puree (Paradiso brand preferred)
2 (28 oz.) chopped tomatoes
2 (27 oz.) cans red kidney beans, rinsed & drained

Omit if you prefer milder chili.

Saute onions, garlic, peppers in 3 tablespoons oil until tender. Transfer to 8 quart or larger pot.

Brown beef and pork in batches and transfer to pot. Add seasonings, tomatoes, tomato puree and beans. Simmer, stirring occasionally, for 1 1/2 to 2 hours. Serve with shredded cheddar and/or Jack cheese, sour cream and raw onion if desired. Tastes even better as leftovers the next day. Serves 16.

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