3 lbs. boneless beef chuck
3 lbs. boneless pork roast
2 lg. green bell peppers, coarsely chopped
4 celery stalks, chopped
2 lg. onions, diced
4 garlic cloves, diced
2 tbsp. vegetable oil
2 tsp. salt
2 tsp. cumin
2 tsp oregano
6 tbsp. chili powder (mild)
4 tsp. chili powder (hot)
2 (6 oz.) cans tomato paste
2 (12 oz.) cans beer
3-5 c. water
1 pkg. slivered almonds

Trim beef of all fat and gristle. Cook fat slowly in a heavy pot over medium heat. Discard crisp pieces of fat. Cut beef and pork into 1/2-inch cubes.

Brown meat, a third at a time, in fat over high heat. Remove when meat is cooked. Reduce heat to medium. Add green pepper and celery, onions, and garlic, stirring often, for about 5 minutes. Add oil if needed.

Stir in remaining ingredients (except almonds) to the browned meat. Heat to boiling over high heat, then reduce heat to low and let simmer for 2 hours or until meat is tender. Add the slivered almonds while meat is cooking.

Chili may be thickened by adding 1/4 cup cornstarch to a 1/4 cup of water and stirring into mixture. Cook until bubbly. If chili is too spicy, dilute with 1 cup vinegar and cook another 10 minutes.