2 lb Ground round beef
1 lb Ground pork
5 c Chopped onions
1 1/2 T Chopped garlic
7 T Chili powder
2 cn Chopped green chili peppers
3 cn (16 oz) crushed tomatoes
3 T Tomato paste
4 Bay leaves, crumbled
1 T Salt
1 T Oregano
1 T Red wine vinegar
1 T Grown sugar
2 cn 16 oz) red kidney beans
1 pk Corn chips
1 Head lettuce, shredded
12 oz Sharp cheddar cheese, shredd
I had this when visiting friends in N’awlins. He didn’t know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more – we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.