Ingredients

6 tablespoons oil
2 pounds round steak, cut in cubes
1 pound pork tenderloin, cut in cubes
2 tablespoons hot chili powder (more or less, depending on heat desired)
4 cloves garlic, minced
3 medium onions, chopped, depending on heat desired
3 large jalapenos seeded and minced (or more or less)
1 tablespoon dried oregano
1 tablespoons red wine vinegar
28-ounce can crushed tomatoes
3 bay leaves
4 teaspoons ground cumin
1 tablespoon brown sugar
1 teaspoon salt
6 ounce can pitted California olives, optional
Shredded aged Cheddar cheese for garnish

Heat 3 tablespoons of oil in large pot and brown the beef and the pork in the fat. Stir in the chili powder and set aside. Heat remaining oil in another large skillet and saute the onions until golden. Add the jalapeno and saute for a minute or two; add garlic and saute for 30 seconds. Add to the meat along with oregano, vinegar, tomatoes, 1 cup water, bay leaves, cumin, brown sugar and salt. Reduce heat to a low simmer. Cover and cook for 2 1/2 hours; do not boil; stir occasionally and adjust seasoning if needed. Serves 8.

Directions

Note: You can make this dish much hotter; Jim always did. His version calls for 4 jalapenos and a 2.4 ounce box of hot chili powder! Also, be sure to test the jalapenos before using them — some are hot, and some are very mild.