Serves: 6
Total Calories: 935

2 pounds beef chuck pot roast trimmed of fat and cut in 1/2 -inch cubes
1/2 to 1 pound ground pork
2 onions large, coarsely chopped
1 green bell pepper large, coarsely chopped
4 garlic large, minced
2 tablespoons vegetable oil
2 (16-ounce) cans tomatoes whole
1 cup water
1/3 cup chili sauce
1 (4-ounce) can mild green chili chopped
2 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons cumin ground
1/2 teaspoon oregano
1/4 teaspoon black pepper freshly ground
1 (16-ounce) can kidney beans or pinto beans

In a Dutch oven or large skillet over high heat sauté beef, pork, onions, green pepper and garlic in oil for 10 minutes or until vegetables and meats are browned. Drain off fat. Add remaining ingredients except beans. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally. Add beans and simmer, uncovered, 15 minutes longer. Serve in warm bowls with shredded lettuce, grated cheese, a cruet of vinegar and saltine crackers, if desired.

* For a "hotter chili", use "hot" green chilies and/or more chili powder.

Note: To stretch chili, add another can or two of beans.

Nutritional Facts:

Serves: 6
Total Calories: 935
Calories from Fat: 543

More Recipes from the Current Calendars Cookbook:
Cape Cod Fish Chowde
Double Chocolate Chess Pie
Easy Cinnamon Breakfast Ring
Jambalaya
Maple Baked Apples
Orange Chiffon Cake
Sesame Seed Dressing
Texas Chili Con Carne