A Beef Chili

• 2
  

  lbs coarsely lean ground pork (I employ stew pork)
  

• 2
  

  teaspoons bacon grease
  

• 2
  

  garlic cloves, minced
  

• 2
  

  cups chopped onions (I steal the white onion)
  

• 1
  

  cup chopped celery
  

• 1
  

  cup chopped inexperienced pepper
  

• 1
  

  (8 ounce) can tomato sauce
  

• 1
  

  teaspoon salt
  

• ¹⁄₄
  

  cup ground contemporary mexico chile powder
  

• ¹⁄₂
  

  teaspoon oregano
  

• ¹⁄₂
  

  teaspoon cumin
  

• ¹⁄₂
  

  teaspoon cayenne powder (now no longer valuable)
  

• 1
  

  (16 ounce) can stewed plum tomatoes
  

• 1
  

  (4 ounce) can salsa, verde
  

• 1
  

  (4 ounce) can jalapeno peppers (chopped0)
  

• 1
  

  (16 ounce) can red kidney beans
  

• 1
  

  (16 ounce) can darkish red kidney beans
  

• 1
  

  (12 ounce) bottle of your well-liked beer
  

directions

• In a dutch oven brown pork in oil (I employ 2 tsp bacon grease).
• When pork is kind of brown add garlic and cook for about 2 minutes.
• Add your vegetables and cook till relaxed.
• Add tomato sauce and your spices.
• Mix together neatly.
• Add your stewed tomatoes, salsa verde and jalapeño peppers.
• Add the beans or cook separately and add later.
• At closing pour the beer over the mix and quilt.
• Simmer for about 2 hours at a low warmth.
• Sizable with cornbread.