As the weather begins to cool down it's time to fire up a big pot of chili!  This recipe combines 2 different meats and traditional seasonings.  It's guaranteed to warm you up!

1 lb. coarse ground beef

1 lb. chopped center cut pork chops

½ medium white onion, chopped

¼ cup chopped celery

1 cup of your favorite green chili salsa

1 medium tomato, chopped

1 tsp. cumin

1 tsp. oregano

1 cup diced green chili

¼ cup New Mexico chili powder

1 Tbs. hot New Mexico chili powder, if needed

2 cloves of garlic, minced

Salt to taste

 

Cook meat separately for 20 minutes.  After 20 minutes, mix two meats together in a large skillet.  Add cumin and cook together on a low flame for 10 minutes, keeping the lid on.

 

Let the meat sit off the flame while chopping the vegetables.

 

In a two quart saucepan, sauté onions and celery in 4 tablespoons of juice from the mean until the onions are transparent.  Add tomatoes, green chilies, oregano, chili salsa and let all ingredients cook on a low flame for 20 minutes.

Mix the red chili powder with 2 cups of water and four tablespoons of juice from the meat.  Mix into a smooth paste.  Stir into the vegetables and cook for 10 minutes.

 

Add this to the meat, stir well, add 2 more cups of water.  Stir and let simmer covered for 45 minutes, stirring occasionally.

 

At the end of the cooking time, add salt if desired.  If the chili is not thick and smooth, mix 2 tablespoons of corn masa or masa harina with water to a smooth paste and add to the chili.  You may add cooked beans if desired.