- 3 pounds ground beef
- 1 pound pork tenderloin, cut into 1/2 inch cubes
- 1 pound bulk Italian sausage
- 2 large onions, chopped
- 2 celery ribs, diced
- 1 medium green pepper, diced
- 3 garlic cloves, minced
- 2 (28 ounce) cans diced tomatoes, undrained
- 3 (15 ounce) cans pinto beans, drained and rinsed
- 1 (16 ounce) can kidney beans, rinsed and drained
- 2 (4 ounce) cans chopped green chilies
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth
- 1 (6 ounce) can tomato paste
- 7 1/2 teaspoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 bay leaves
- In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain. Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves before serving.