California Chili

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This is a wonderful tasting all meat, no bean chili. The flavor of this is enhanced if it is made 24 hours in advance. For the best results use a dutch oven. A large pot also works. It may also work in a crockpot but i haven't tried that yet.

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Steps

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In a medium saucepan simmer the tomatoes , water , 1 large onion , celery , 1 / 2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered.

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Set aside.

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In the meantime , in a large dutch oven over medium heat , saute the medium onion , green pepper , and garlic in the lard for 3-5 minutes.

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With a slotted spoon remove the vegetables from the pan and set aside.

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Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes.

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Add more lard if necessary.

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Add the flour to the browned meats , stirring well.

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Simmer for 2 minutes.

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Return the vegetable mixture to the dutch oven with the meats.

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Add the chili powder , bay leaves , 1 tbsp salt , brown sugar , oregano , and vinegar.

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Add the tomato sauce.

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Stir.

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Cover and simmer over low heat for 2 hours.

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Add more water if necessary.

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Add the olives and cheese and simmer covered for an additional 45 minutes , stirring occasionally.

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Remove bay leaves.

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Serve in bowls with finely chopped onions and more.

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Ingredients

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tomatoes, water, onion, celery, salt, pepper, green pepper, garlic cloves, lard, round steaks, lean pork, flour, chili powder, bay leaves, brown sugar, dried oregano, red wine vinegar, pitted black olives, monterey jack cheese