Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  boneless beef chuck and pork shoulder -- cut in 1" cubes
                        oil for browning
  1             medium  green pepper -- chopped coarse
  1             medium  white or yellow onion -- chopped coarse
                        fresh garlic -- minced or mashed
  2       small   cans  diced green chilies -- (2 to 3)
  2               cans  canned tomatoes -- (2 - 1lb 12oz cans),
                        -- diced
     1/3           cup  parsley -- chopped
                        beef bouillon powder
     1/2      teaspoon  sugar
     1/4      teaspoon  ground cloves
  2          teaspoons  ground cumin
                        red chili powder
                        bay leaves
                        red wine

Preparation:

Use 4-1/2 quart crock pot and food processor. 1. Brown meat in oil; remove and set aside. 2.Saute green pepper, onion, and garlic in drippings til soft. 3. In large pan combine remaining ingredients, adjusting seasonings to taste; bring to boil then reduce heat. 4. Add browned meats, sauteed vegetables and their juices. 5. Cover and simmer 2 hours, stirring occasionally. 6. Simmer uncovered for another 30 minutes. 7. Add beans if desired and continue simmering for 15-20 minutes til sauce is thick and meat tender. 8. Taste and adjust seasonings. 9. Serve with chopped onions and grated cheddar cheese. Refrigerate promptly. Freezes well. Green Chili Chili is a great cold weather dish. Make it with or without beans. (If you use beans, try a mixture of red, northern, and pinto for variety.)

Nutritional Information:

106 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 350mg Sodium