RUFUS VALDEZ'S WORLD CHAMPIONSHIP CHILI


2 pounds flank steak, chopped into 1/2 inch pieces
2 pounds coarsely ground flank steak
1/4 cup oil
2 pounds boneless pork shoulder
1 teaspoon cumin
1 teaspoon chopped fresh oregano
3 white onions, finely chopped
1/2 cup chopped celery
4 medium tomatoes, chopped
4 7 ounce cans chili salsa
1 tablespoon each mild, medium, and hot New Mexico chili powders or to taste
4 Anaheim chilies, roasted, peeled and chopped
2 cloves garlic, crushed
Salt

In large Dutch oven or chili pot, brown chopped and ground flank steak in 2 tablespoons oil, then cover and simmer gently for about 45 minutes.  Add the pork to beef and add cumin and oregano.  Cover and simmer about 1/2 hour.

Skim off about 4 tablespoons drippings from mixture and heat in separate saucepan.  Sauté onions and celery until tender, then add tomatoes and salsa.  Simmer for 1/2 hour.  Add chili powders, chopped roasted chilies and garlic, then cook 30 minutes longer.  Add salsa mixture to meats, boil gently over medium heat for 1 to 1 1/2 hours, stirring constantly.  Reduce heat to simmer during last 1/2 hour, stirring pot every 10 minutes.  Season with salt to taste.  Make 12 servings.