Merv'S Hot Chili(Makes 24 Servings)

• 2 lb. flank steak, cut into 1/2-inch pieces
• 2 lb. coarsely ground flank steak
• 1/4 c. vegetable oil
• 2 lb. boneless pork shoulder, coarsely chopped
• 1 tsp. ground cumin or 1/2 tsp. leaf oregano, crumbled
• 3 each: medium-size onions, finely chopped (1 1/2 c.)
• 1/2 c. chopped celery
• 4 each: medium-size tomatoes, skinned and chopped or 1 (16 oz.) can whole tomatoes, drained
• 4 (7 oz.) cans chili salsa or 4 (8 oz.) cans hot taco sauce
• 1 Tbsp. each: mild, medium and hot New Mexico chili powder or 1 to 3 Tbsp. chili powder
• 4 each: Anaheim chilies, roasted, peeled and chopped or 1 (4 oz.) can chopped green chilies
• 2 cloves garlic, minced
• salt to taste

1. Brown cut-up and ground flank steak in 2 tablespoons of the oil in kettle or Dutch oven; lower heat, cover and simmer, stirring occasionally, for about 45 minutes.

flank steak, vegetable oil, pork shoulder, ground cumin, onions, celery, tomatoes, chili salsa, chili powder, anaheim chilies, garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180014 (may not work)