1 2/3 c  Chicken broth
3/16 c  Oil
1 1/3 lb Flank steak, or top round
1 1/3 lb Pork roast, boneless
3/16 c  Celery, chopped
18 2/3 oz Stewed tomatoes
2/3 ts Sugar
2    Green chilies, peeled
1 ts Oregano
1 ts Cumin
1 ts Black pepper
1 1/3 ts Salt
1/3 ts Cilantro
1/3 ts Thyme
1 2/3 ts Chili powder
1/3 c  Beer
1    Garlic cloves, chopped
1    Medium onions, chopped
2/3    Green peppers, chopped
1/3 lb Jack cheese, grated

Trim all fat from meat and cut into 1/2″ cubes. In a 2 qt. pot, combine
celery, tomatoes and sugar, simmer for 1 and 1/2 hours. Boil the green
chilies for 15 minutes, let cool and remove the skin, seeds and veins, then
cut into 1/4″ squares. Mix all dry ingredients into beer until all lumps
disappear. Combine the beer mix, tomatoes, chilies and garlic with the
chicken broth and set aside. Brown the pork and then the beef, set aside.
Add the onions and peppers to what is left from the cooked meat. Simmer
until onions are done. Add every thing else and simmer for 2 to 3 hours.
Let cool and place in the refrigerator for 24 to 48 hours. When you reheat
the chili use 1/6 lb. of the cheese, add this at about 5 minutes before you
serve the chili. If you wish you can add some juice from a lime.