2 tb Lard
1 Onion
1/2 Celery stalk
1 Bell pepper(s)
1/2 c Mushrooms
3 lb Beef,coarse grind
2 tb Red chile,hot,ground
1 tb Red chile,mild,ground
1/2 ts Oregano,dried,pref. Mexican
1 ts Cumin
3 Garlic cloves
1 ts Salt
16 oz Tomatoes,whole
6 oz Tomato paste
4 oz Green chiles,whole
32 oz Kidney beans in water
1. Melt the lard, butter, or bacon drippings in a large heavy pot over
medium heat. Add the onion, celery, and bell pepper and cook until the
onion is translucent. Add the sliced mushrooms and cook for an
additional five minutes.~ 2. Combine the meat with the ground chile,
oregano, cumin, and garlic. Add this meat-and-spice mixture to the
pot. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned.~ 3. Stir in the remaining
ingredients except the beans. Bring to a boil, then lower the heat
and simmer, uncovered, for 1 1/2 hours. Stir occasionally.~ 4. Add
the beans and their liquid and simmer, uncovered, for 1/2 hour
longer. Taste and adjust seasonings.~