*  Exported from  MasterCook  *
                           Down Home Dig-In Chili
 Recipe By     : Bon Appetit November 1988
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                           
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           lard or vegetable oil
    2      medium        onions finely chopped
    2                    green bell peppers chopped
    1                    celery stalk. choppad
    2                    garlic cloves, minced
    2 1/2  pounds        stewing beef,  chuck, chopped
    2      pounds        pork shoulder (Boston butt). chopped
                         salt and freshly ground pepper
    4                    I4 1/2 ounce cans stewed tomatoes,
                         (liquid reserved) chopped
    1      12 ounce      bot  pale ale
    7      tablespoons   chili powder (or to taste)
    4                    jalapeno chilies seeded, minced
    1      teaspoon      cayenne prpper
    1      teaspoon      cumin
                         Hot pepper sauce
                         Chopped green unions
                         grated cheddar cheese
                         Sliced avocado
 Melt lard in heavy large pot over medium heat. Add finely chopped
 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 chilies, 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, 
 2 more hours.  
 Season  chili with hot pepper sauce. Serve with green onions, cheddar 
 cheese, avocado and sour cream.
 Meats in chili should always be chopped, never ground. The food 
 processor does a good job, but just a few quick jolts are enough. This 
 is a rather tame chili but more  hot pepper sauce can intensify the  
 flavor. TASTE FIRST.
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