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PREPARATION:In a large kettle or dutch oven, brown beef and pork until no longer pink. Add
onion, celery, chili powder, cumin, tomatoes, vegetable juice, beef broth, beer, bay leaves,
garlic, green chilies, bell pepper, oregano and pepper. Bring to a simmer
and cover. Cook for 3 to 4 hours or until tender, stirring frequently and adding water if necessary. Add beans, if using, and salt, to taste. If too much liquid, stir in cornmeal mixture to thicken a bit. Serves 10 to 12.
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