[tautog]

A more classic Texas style chili.

Ingredients
4 large green chiles, or 4 ounces canned chiles
4 pounds flank steak, half ground, half cut into 1/2 inch cubes
2 pounds center-cut pork chops, trimmed from the bones and cut into 1/4-inch cubes
1 teaspoon ground cumin
1 teaspoon ground Mexican oregano
1/4 cup lard
5 cups chopped onions
1/2 cup chopped celery
5 cups chopped tomatoes
2 garlic cloves, finely chopped
1 tablespoon ground mild red chile
2 tablespoons ground hot red chile
2 tablespoons chili powder

Directions
1 If green chiles are fresh, parch .

2 Put the beef in a skillet, adding a little lard, and cook, stirring often. Put the pork in another skillet and cook. Break up any lumps that form in either skillet. When the meats start to brown, cover and let cook for 45 minutes. Add half of the cumin and oregano to each skillet and stir. Continue cooking for another 30 minutes.

3 Heat the lard in a 2-quart saucepan and add the onions and celery. Cook, stirring occasionally, for about 30 minutes. Add the tomatoes and chile salsa and continue cooking for another 30 minutes.

4 Sprinkle the tomato mixture with the garlic and ground chiles. Add the parched fresh or canned green chiles, chopped.

5 Combine the pork and beef. Add the tomato and spice mixture to the meats, stirring slowly. Cook slowly for about 1 1/2 hours. Stir about every 10 minutes.