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| 1 Esslöffel | olive oil |
| 1 x ca. 450 g | Beef-lean, ground |
| 1 x ca. 450 g | Pork-lean, ground |
| 2 Tasse | Onion chopped |
| 1 Tasse | green pepper chopped |
| 1 Tasse | celery chopped |
| 1 Esslöffel | Garlic minced |
| 1 Esslöffel | oregano dried |
| 2 | Bayleaf |
| 2 Teelöffel | cumin |
| 3 Esslöffel | chilli powder |
| 3 Tasse | tomatoes crushed |
| 1 Tasse | beef stock |
| 1 Tasse | water |
| 1 | Red pepper flakes, to taste |
| 1 | salt |
| 1 | Pepper-fresh ground, to tast |
| 2 Tasse | Kidney beans-cooked |
| 1 | Garnishes: |
| 1 | Monterry jack cheese-shredde |
| 1 | Lettuce shredded |
| 1 | red onion chopped |
| 1 | Coriander chopped |
| 1 | sour cream |
| 1 | Lime wedges |
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Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings.
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