Ingredients
3 pounds ground beef1 pound pork tenderloin, cut into 1/2 inch cubes1 pound bulk Italian sausage2 large onions, chopped2 celery ribs, diced1 medium green pepper, diced3 garlic cloves, minced2 cans (28 ounces each) diced tomatoes, undrained3 cans (15 ounces each) pinto beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drained2 cans (4 ounces each) chopped green chiles1 can (8 ounces) tomato sauce1 cup beef broth1 can (6 ounces) tomato paste7-1/2 teaspoons chili powder2 tablespoons ground cumin2 tablespoons lemon juice1 tablespoon all-purpose flour1 tablespoon dried oregano1 tablespoon brown sugar1-1/2 teaspoons salt1/2 teaspoon pepper2 bay leaves
Preparation
In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain. Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves.
