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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 10 2009

Cajun Chili

2 pounds round steak, diced
1 pound ground pork
5 cups chopped onions
1 1/2 tablespoons minced garlic cloves
7 tablespoons chili powder
2 green chili peppers, seeded and chopped (see note)
3 (15-ounce) cans whole tomatoes
3 tablespoons tomato paste
4 bay leaves
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 tablespoon packed brown sugar
2 (15-ounce) cans kidney beans
1 pound corn chips for accompaniment
Shredded cheddar cheese for accompaniment

In a large, heavy kettle, brown diced round steak and ground pork with onions and garlic; drain. Stir in chili powder, green chili peppers, canned whole tomatoes, tomato paste, bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cover and cook for 2 hours over low heat.

Add kidney beans and cook, uncovered, for 30 minutes.

Serve with corn chips and grated cheddar cheese.

Makes 12 servings.