PEDESTRIAN CHILI

DUB EGBERT

1 lb coarsely ground beef
1 lb coarsely ground pork
2 cups minced onion
1 large bell pepper, chopped
1 tablespoon minced garlic
5 tablespoons chili powder
4 teaspoon cumin
1 teaspoon oregano
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon red pepper flakes
2 bay leafs
2 16 oz cans crushed tomatoes
1 10 1/2 oz can beef stock
1 cup water
2 16 oz cans red Kidney beans, drained
Olive oil

In a skillet, brown the pork and beef in 2 tablespoons olive oil.  Move the meat mixture to a chili pot.  Sauté onions in 3 or 4 tablespoons olive oil for 3 minutes.  Add the chopped bell pepper and sauté for an additional 2 minutes.  Add minced garlic and sauté for an additional 2 minutes.  Add the onion mixture to the meat.  Add the chili powder, cumin, salt, pepper, oregano, and red pepper flakes to meat and onion mixture.  Stir well.  Add crushed tomatoes, beef stock and water and mix well.  Add bay leaf.  Bring to a boil and then simmer for 30 minutes.  Add drained beans, bring back to a boil and simmer for an additional 20 minutes.