Pierre's Chili

Course : Chili
Serves: 8
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1 tablespoons Olive oil
1 pound Lean ground beef
1 pound Lean ground pork
2 Cup Chopped onions
1 Cup Green peppers -- chopped
1 Cup Celery -- chopped
1 tablespoons Garlic -- minced
1 tablespoons Dried oregano
2 pieces Bay leaves
2 teaspoon Ground cumin
3 tablespoons Chili powder
3 Cup Crushed tomatoes
1 Cup Beef stock
1 Cup Water
1/4 teaspoon Red pepper flakes
1/4 teaspoon Fresh ground black pepper
1/4 teaspoon Salt
2 Cup Kidney beans, cooked
1 cup Monterey jack cheese -- shred
1 bunch Shredded lettuce
1 Medium Chopped red onion
1 bunch Chopped coriander
1/2 cup Sour cream
6 slices Lime wedges

Preparation / Directions:

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately.

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