1 tablespoon Olive oil

1 pound Beef-lean -- ground

1 pound Pork-lean -- ground

2 cups Onion-chopped

1 cup Green pepper-chopped

1 cup Celery-chopped

1 tablespoon Garlic-minced

1 tablespoon Oregano-dried

2 each Bay leaf

2 teaspoons Cumin

3 tablespoons Chili powder

3 cups Tomatoes-crushed

1 cup Beef stock

1 cup Water

Red pepper flakes -- to taste Salt -- to taste Pepper-fresh ground -- to tast 2 cups Kidney beans-cooked

Garnishes: Monterry jack cheese-shredde Lettuce-shredded Red onion-chopped Coriander-chopped 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