3 Tablespoons Olive Oil
1.5# Beef, cut into ˝” cubes
1# Pork, cut into ˝” cubes
1 White Onion, chopped small
1 Large Green Bell Pepper, seeds & membrane removed, chopped
1 or 2 Jalapeno Peppers, seeds & membrane removed, minced
2 Large Cloves Garlic, minced
1 28oz. Can Crushed Italian Tomatoes
3 Tablespoons Chili Powder (I use the Spice Hunter Brand)
2 Tablespoons Ground Cumin (toast and grind seeds yourself!)
2 Tablespoons Worcestershire Sauce
2 Teaspoons Red Wine Vinegar
˝ Teaspoon Cayenne Pepper
Kosher Salt & Pepper to taste
2 10oz. Cans of Red kidney Beans
3 Tablespoons Fine Cornmeal, mixed with a little water
1 Bunch Scallions, trimmed and chopped

Heat your cast iron Dutch oven over medium high heat. Once hot add in the oil and heat until it shimmers. Brown the cubed meats in batches until they are all well seared.

Mix in the onion, green pepper, and jalapeno and cook until everything starts to soften a little, and then add in the garlic. Let this sauté for a few minutes more, but do not brown the onions. Be sure to scrape up any browned bits of meat off the bottom of the pot.

Add back in the meat and then stir in the tomatoes, chili powder, cumin, Worcestershire sauce, vinegar, cayenne and salt & pepper to taste.

Bring everything to a boil, then cover and reduce the heat to low. Let it cook for an hour or more, until the meat is very tender. Mix in the cornmeal to thicken at the end.

Serve with the onion and some sour cream if you wish.