Texas Chili Con Carne

2 pounds beef chuck roast trimmed of fat and cut in 1/2 -inch cubes

½ to 1 pound ground pork                             

2 large onions, coarsely chopped

1 large green bell pepper, coarsely chopped

4 large garlic cloves, minced

2 tablespoons vegetable oil

2 (16-ounce) cans whole tomatoes

1 cup water

1/3 cup chili sauce

1 (4-ounce) can mild green chilies, chopped

2 tablespoons chili powder

2 teaspoons salt

1½ teaspoons ground cumin 

½ teaspoon oregano

¼ teaspoon pepper freshly ground

1 (16-ounce) can kidney beans or pinto beans

In a Dutch oven or large skillet over high heat sauté beef, pork, onions, green pepper and garlic in oil for 10 minutes or until vegetables and meats are browned. Drain off fat. Add remaining ingredients except beans. Reduce heat, cover and simmer for 1½ hours, stirring occasionally. Add beans and simmer, uncovered, 15 minutes longer. Serve in warm bowls with shredded lettuce, grated cheese, vinegar and saltine crackers, if desired.

* For a "hotter chili", use "hot" green chilies and/or more chili powder.

Note: To stretch chili, add another can or two of beans.