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L.j's Chili Con Carne Y Judia

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      Title: L.J'S CHILI CON CARNE Y JUDIA
 Categories: Chili, Main dish, Mexican
      Yield: 10 Servings
 
      4 lb Stewing beef
      2 lb Pork
      3 cn Red kidney beans (14oz)
      1 cn Pinto beans (14oz)
      2 cn White kidney beans (14oz)
      3 cn Brown beans (14oz)
      1 cn Hunts tomato paste (large)
      1 c  Ketchup
      2 lg Green peppers
      2 lg Red peppers
      1 tb Black pepper
      1 tb Salt, more or less
    1/2 c  Chili powder
      1 c  Potatoes, mashed *
    1/4    Banana, mashed *
      1 tb Lemon juice
      1 qt Tomatoes (canned, peeled)
      1 tb Crushed clilies,more or less
      2 tb Black mollasas
      2 ts Cumin seed, ground
      1 ts Corriander seed
      1 ts Paprika, Hungarian
      1 ts Oregano
      1 ts Cayenne pepper
      3 lg Spanish onions
      3 cn Mushrooms, button (8 oz ea.)
 
  * If plantains are available, don't use the potato or banana...slice
  the plantain into 1/4 inch pieces
  
  Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl
  with the tomatoes and juice, lemon juice, mushrooms, black pepper,
  crushed chilis, diced peppers and onions over night. Remove the meat
  and brown in a skillet. Takes a while but worth it. In large pot
  place put all the ingredients except the beans including the above
  marinade and slow cook for three hours. Next stir in your beans and
  cook slowly for one more hour. Do not cook with the lid on the pot as
  the chili will not "thicken". If chili is not thick enough you can
  add flour (corn) mixed with water. With the thick "soupy" ring around
  the pot; stir back into the simmering chili.
  
  You might like the chili hotter or maybe milder, depends on your
  taste. What ever you do, don't ruin the chili by making it hotter
  with hot sauces, this has a tendency to make the chili into
  "superficial" body heat not a deep solid heat.
 
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