4-10 oz. chicken broth
1/2 c. oil
4 lb. flank steak
5 lb. thin center cut pork chops
1/4 c. celery, chop fine
7 c. tomatoes, peeled and chopped
2 tsp. sugar
6 long green chilies, peeled
3 tsp. oregano
3 tsp. ground cumin
1/2 tsp. Accent
3 tsp. pepper
4 tsp. salt
5 tbsp. chili powder
1 tsp. ground cilantro
1 tsp. thyme
8 oz. beer
3 cloves garlic, finely chopped
3 onions, chopped
2 green peppers, chopped
1 lb. Jack cheese; optional

Trim flank steak to 3/8 inch and pork chops to 1/4 inch cubes. Simmer celery, tomatoes, and sugar 1 hour or until tender. Boil peeled chilies 15 minutes, cut and remove seeds 1/4 inch pieces. Mix oregano, cumin, Accent, pepper, salt, chili powder, cilantro, thyme with beer until lumps are gone.

Add tomato mix, chilies, beer mix, garlic, chicken broth together. Brown pork in 1/3 cup oil, add to broth mix. Cook slow 30 minutes. Brown beef in rest of oil; add to mix; cook slow for 1 hour. Add onions and peppers. Cook slow 2 hours or more, just until meat starts to break down. Stir every 15-20 minutes. Refrigerate 24 hours; reheat; add cheese to taste. Add lime if desired.

NOTE: Stir with a wooden spoon and do not cook in aluminum pot. Makes 6 quarts.