1/4 cup lard or vegetable oil

2 medium onions finely chopped

2 green bell peppers chopped

1 celery stalk. choppad

2 garlic cloves, minced

2 1/2 pounds stewing beef, chuck, chopped

2 pounds pork shoulder (Boston butt). chopped

salt and freshly ground pepper 4 I4 1/2 ounce cans stewed tomatoes,

drained (liquid reserved) chopped 1 12 ounce bot pale ale

7 tablespoons chili powder (or to taste)

4 jalapeno chilies seeded, minced

1 teaspoon cayenne prpper

1 teaspoon cumin

Hot pepper sauce Garnish: Chopped green unions grated cheddar cheese Sliced avocado

Melt lard in heavy large pot over medium heat. Add finely chopped onions, bell peppers, celery, and garlic and saute until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside.

Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours.

Season chili with hot pepper sauce. Serve with green onions, cheddar cheese, avocado and sour cream.

Note: Meats in chili should always be chopped, never ground. The food processor does a good job, but just a few quick jolts are enough. This is a rather tame chili but more hot pepper sauce can intensify the flavor. TASTE FIRST.