Merv'S Hot Chili(Makes 24 Servings) - cooking recipe

Ingredients

2 lb. flank steak, cut into 1/2-inch pieces
2 lb. coarsely ground flank steak
1/4 c. vegetable oil
2 lb. boneless pork shoulder, coarsely chopped
1 tsp. ground cumin or 1/2 tsp. leaf oregano, crumbled
3 each: medium-size onions, finely chopped (1 1/2 c.)
1/2 c. chopped celery
4 each: medium-size tomatoes, skinned and chopped or 1 (16 oz.) can whole tomatoes, drained
4 (7 oz.) cans chili salsa or 4 (8 oz.) cans hot taco sauce
1 Tbsp. each: mild, medium and hot New Mexico chili powder or 1 to 3 Tbsp. chili powder
4 each: Anaheim chilies, roasted, peeled and chopped or 1 (4 oz.) can chopped green chilies
2 cloves garlic, minced
salt to taste

Preparation

Brown cut-up and ground flank steak in 2 tablespoons of the oil in kettle or Dutch oven; lower heat, cover and simmer, stirring occasionally, for about 45 minutes.