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Sun Dance Chili


2 T Lard
1 Onion
1/2 Celery stalk
1 Bell peppers
1/2 c Mushrooms
3 lb. Beef, coarse grind
2 T Red chili, hot, ground
1 T Red chili, mild, ground
1/2 t Oregano, dried, pref. Mexican
1 t Cumin
3 Garlic cloves
1 t Salt
16 oz. Tomatoes, whole
6 oz. Tomato paste
4 oz. Green chilies, whole
32 oz. Kidney beans in water


Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes.

Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Stir in the remaining ingredients except the beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir occasionally.

Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.

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