1 tb Olive oil
1 lb Lean ground beef
1 lb Lean ground pork
2 c  Chopped onions
1 c  Green peppers; chopped
1 c  Celery; chopped
1 tb Garlic; minced
1 tb Dried oregano
2    Bay leaves
2 ts Ground cumin
3 tb Chili powder
3 c  Crushed tomatoes
1 c  Beef stock
1 c  Water
Red pepper flakes
Fresh ground black pepper; t
Salt; to taste
2 c  Kidney beans, cooked
Garnishes:
Monterey jack cheese; shred
Shredded lettuce
Chopped red onion
Chopped coriander
Sour cream
Lime wedges

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
separately. Yield: 8 to 10 servings. Chuck Ozburn