Categories: Chili, Beans 
      Yield: 6 servings 
  
      2 tb Lard                              1/2 ts Oregano,dried,pref. Mexican 
      1    Onion                               1 ts Cumin 
    1/2    Celery stalk                        3    Garlic cloves 
      1    Bell pepper(s)                      1 ts Salt 
    1/2 c  Mushrooms                          16 oz Tomatoes,whole 
      3 lb Beef,coarse grind                   6 oz Tomato paste 
      2 tb Red chile,hot,ground                4 oz Green chiles,whole 
      1 tb Red chile,mild,ground              32 oz Kidney beans in water 
  
  1. 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.~ 2. 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.~ 3. 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.~ 4. Add the beans and their liquid and simmer, uncovered, for 
  1/2 hour longer. Taste and adjust seasonings.~