1 medium sized onion, chopped in blender
5 or 6 large cloves garlic, chopped in blender
1/2 cup water
2 lbs lean beef, cut into 1/4 inch cubes
1 lb pork, cut into 1/4 inch cubes
7 ounce can Ortega brand green chilies, including liquid
5 or 6 jalapeno peppers
1 can, No 2 tomatoes, whole, chopped in blender (14 1/4oz)
1 can, No 303 tomatoes, whole, chopped in blender (16-oz)
4 large bay leaves
1 TBS oregano
1 TBS salt
1 TSP cumin powder
Chop onion, garlic and water in blender.
Cook until soft.
Add meat; cook until it loses red color.
Add green chilies and jalapeno peppers to the blender and puree to make a chile pulp.
Add 1 cup chile pulp and tomatoes to meat; cook 20 minutes.
Add other seasonings.
Remove bay leaves about halfway through cooking time.
Use covered pot; you might have to remove lid past part of cooking time if too thin.
Total cooking time, approximately 3 hours.
If you want to use beans, put in bottom of bowl before adding chili.