Chili - cooking recipe

Ingredients

4 lbs coarse ground beef (lean)
1 lb coarse ground pork (lean)
5 large spanish onions - finely chopped
5 large Anaheim or New Mexico chili peppers - finely chopped
2 - 16 oz cans of tomato sauce
2- 14 1/2 oz cans of Swanson Clear beef broth - remove fat
2 tsp Mexican Corn Flour (Harina DeAtole)
2 tsp Oregano (Heaping)
2 tsp Parsley (Heaping)
4 tbsp Chili Powder (Heaping)
2 tbsp Paprika (Level)
2 tbsp Cumin Powder (Heaping)
3 tbsp Salt (Level)
6 cloves Garlic - Liquify in blender
2 Bay Leaves - remove before serving
6 oz Monterey Jack Cheese
1 tbsp Coriander Powder (Heaping)
1 tbsp Cilantro Flakes (Heaping)
2 tbsp Ground Chili Pepper (Heaping)
1 Large can Kidney beans (Drained)
1 Large can Pinto beans (Drained)
1- 12 oz can of beer (to thin)

Preparation

Brown meat and drain fat, add to pot containing all other ingredients except beans.
Cook for 3 hours.
Add beans last 1/2 hour.