Ingredients
- 2 bay leaf
- 525 gr kidney beans (cooked)
- 475 gr tomatoes (crushed)
- 450 gr beef (lean ground)
- 260 gr pork (lean ground)
- 240 gr onion (chopped)
- 240 ml water
- 240 ml beef stock
- 140 gr green pepper (chopped)
- 100 gr celery (chopped)
- 26 gr chili powder
- 16 ml olive oil
- 8 gr garlic (minced)
- 5 gr oregano (dried)
- 4 gr cumin
- some lime
- some sour cream
- some coriander
- some pepper flakes
- some onion
- some lettuce
- some monterry jack cheese
- some pepper
- some salt
Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes
