Rangoon Chili

• 3 1/2 c. tomatoes, chopped
• 2 Tbsp. minced celery
• 1 tsp. sugar
• 3 green chili peppers, minced
• 2 1/2 c. broth
• 1/2 c. beer
• 2 tsp. salt
• 2 1/2 Tbsp. chili powder
• 1/2 tsp. thyme
• 1/2 tsp. coriander
• 1 clove garlic
• 2 1/2 lb. pork (1/2-inch cubes)
• 2 lb. beef (1/2-inch cubes)
• 2 c. chopped onion
• 1 c. coarsely chopped green pepper
• 1/2 lb. Monterey Jack cheese
• 3 Tbsp. lemon juice

1. Simmer 1 1/2 hours the first 3 ingredients.
2. Add next 8. Brown pork.
3. Add mixture; simmer 1 hour, then beef and simmer 1 hour.
4. Add onion and pepper; simmer 2 1/2 hours.
5. Cool and chill 24 hours.
6. Reheat; add cheese and lemon juice before serving.

tomatoes, celery, sugar, green chili peppers, broth, beer, salt, chili powder, thyme, coriander, clove garlic, pork, beef, onion, green pepper, cheese, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=482142 (may not work)