Winsor’s Chili

1

medium sized onion, chopped in blender  

5-6

large cloves garlic, chopped in blender 

1/2

cup water      

2

pounds lean beef, cut into 1/4 inch cubes

1

pound pork, cut into 1/4 inch cubes 

7

ounce can Ortega brand green chilies, including liquid

5-6

jalapeno peppers      

1

14 1/4 ounce can, No. 2, whole tomatoes, chopped in blender      

1

16 ounce can, No. 303, whole tomatoes, chopped in blender      

4

large bay leaves     

1

Tablespoon oregano      

1

Tablespoon salt      

1

teaspoon cumin powder     

Chop onion, garlic and water in blender. Cook in covered pot until soft. Add meat; cook until it loses red color. Puree green chilies and jalapeno peppers to the blender and to make a chile pulp. Add 1 cup chili pulp and tomatoes to meat. Cook 20 minutes.

Add remaining seasonings. Remove bay leaves about halfway through cooking time. You might have to remove pot lid past during cooking time if chili is too thin. Cook approximately 3 hours. Note:

If you want to use beans, put them in bottom of serving bowl before adding chili. Serves 6 to 8.