Chili con Carne

• 2 pounds lean beef
• 1 pound fresh pork
• 1 Spanish

Cut beef and pork into bite-sized cubes, trimming fat as you go. Brown meat, chopped onion and chopped garlic in bacon fat in a thick-bottomed, flame-proof casserole.

Cover meat with boiling beef stock; bring again to the boil; cover casserole and simmer gently for about 1 hour.

Blend chili powder with flour in a little of the hot pan juices and add to the casserole at the same