Tom's Pork and Beef Chili A La Franey

This recipe is my adaptation of a recipe that Pierre Franey published in 1989 in his classic cookbook Cuisine Rapide. It's been updated to include products that are now easily available at virtually all grocery stores - like ancho chili ground pepper and fresh poblano peppers. I also use fresh oregano and a number of other subtle improvements.

I know that the list of ingredients below is long, but the recipe isn't complicated in any way. I usually chop the vegetables while the meats cook and drain. Other than the chopping it's a very easy recipe.

Tom's Chili A La Franey

Serves 6-8

1 pound ground beef, 80% lean

1 pound ground pork

3 large ribs of celery, chopped

1 large onion, chopped

5 large garlic cloves, coarsely chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 large or 2 small poblano peppers, seeded and chopped

1 jalapeno, seeded and finely chopped

5 teaspoons Ancho chili powder

5 teaspoons New Mexico chili powder

1 teaspoon cayenne pepper

3 large sprigs fresh oregano

   -- or -- 1 tablespoon dried

2 bay leaves

Kosher salt and fresh ground pepper

1 28 oz. can Italian plum tomatoes, with sauce

3 tablespoons tomato paste

1.5 cups homemade chicken or beef stock

1 pound of dried black beans, soaked overnight, simmered 45 minutes

   -- or 1 pound canned black beans, drained and rinsed

Serve with:

- Sour cream

- Shredded cheese

- Small pasta shapes

- Lime wedges

1. In a large Dutch Oven or stock pot, drizzle a small amount of olive oil and add ground meats. Season lightly with Kosher salt. Cook for 8-10 minutes, until meat loses pink color. 
2. Take pot off heat, place on a heat resistant surface, then place the handle of a wooden spoon under on side of the pot. Push all the meat to the higher side of the pot and let any greases collect in the low spot for about 3-4 minutes. Use a large spoon or ladle to remove all but 2 tablespoons of oil. 
3. Return pot to medium high heat and add all vegetables, fresh peppers, dried chilies, oregano and bay leaves. Add 2 teaspoons salt and a generous grinding of fresh ground pepper. Cook for 6-8 minutes, until vegetables soften a little. 
4. Add tomatoes, tomato paste and stock, and bring to a boil. Add beans and simmer for 10 minutes, then serve.