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Yield: 4 servings
| 1 | tablespoon | Olive oil |
| 2 | | Ts Cumin,ground |
| 1 | lb | Beef,very lean,coarse grind |
| 3 | cups | Tomatoes with tomato paste |
| 1 | lb | Pork,very lean,coarse grind |
| 1 | cups | Beef broth |
| 3 | | Onions,large,finely chopped |
| 1 | cups | Water |
| 1 | | Bell pepper |
| | | Salt |
| 2 | | Celery stalks,finely chopped |
| | | Pepper,ground,fresh |
| 1 | tablespoon | Garlic,finely chopped |
| ½ | teaspoon | Chile caribe |
| 1 | tablespoon | Oregano,dried,pref. Mexican |
| 2 | tablespoon | Red chile,ground,mild-hot |
| 2 | | Bay leaves |
| 2 | cups | Kidney beans,cooked,drained |
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1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.
2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.
4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.
5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.
Your Chili a la Franey is ready. Buon appetito!
Related recipes: Chili, Beans
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