1 tablespoon Olive oil
1 pound Beef-lean — ground
1 pound Pork-lean — ground
2 cups Onion-chopped
1 cup Green pepper-chopped
1 cup Celery-chopped
1 tablespoon Garlic-minced
1 tablespoon Oregano-dried
2 each Bay leaf
2 teaspoons Cumin
3 tablespoons Chili powder
3 cups Tomatoes-crushed
1 cup Beef stock
1 cup Water
Red pepper flakes — to taste Salt — to taste Pepper-fresh ground — to tast 2 cups Kidney beans-cooked
Garnishes: Monterry jack cheese-shredde Lettuce-shredded Red onion-chopped Coriander-chopped Sour cream Lime wedges
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