1/4 cup olive oil
2 cloves garlic, minced
1/4 cup chopped onion
1/4 cup diced celery
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 pinch ground black pepper
1 pound ground beef
1 pound ground pork
1 1/2 cups water
4 (28 ounce) cans whole peeled tomatoes
1 large tomato, peeled and seeded
1/2 cup water
1 cup uncooked white rice
1 (10 ounce) can chopped green chile peppers
1 bagel, sliced (optional)
Heat olive oil in a large saucepan over medium heat. Stir in garlic and onion, and cook until tender. Stir in celery, chili powder, cumin, salt, black pepper, meat, pork, water, tomatoes, tomato, water, rice, chiles, tomatoes, water, and chiles. Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir in tomato slices, tomato paste, tomato slices, tomato paste, lemon juice, tomato juice, chili powder, parsley and garlic. bring to a boil. Reduce heat to low, and simmer for 10 minutes.
Toss meat mixture with celery, tomato slices, tomato paste, lemon juice, chili powder and parsley. Taste meat and add salt and pepper.
Heat 4 cans evaporated milk in a small saucepan over medium heat. Pour over meat mixture in large saucepan and heat for 5 minutes. Cover, and simmer uncovered for one hour. Return meat and vegetables to a large pot and heat for 15 minutes.
Stir in tomatoes, water and can of tomato soup. Bring to a boil, reduce heat, and simmer for 2 hours. Remove the ground beef, browning the sides and bottom of pan and pressing all edges to prevent sticking.
Add tomatoes and meat to the pan, then stir in celery salt. Heat for 15 minutes, stirring occasionally. Remove from heat.
Return meat mixture to pan, then stir in the tomato soup. Stir in ground beef, chili powder, parsley, garlic, tomato slices, tomato sauce, chili sauce and cooked rice.
Return meat mixture to pan, stirring occasionally. Cover and simmer for 1 hour, stirring occasionally, until steak is tender. Season with chili flakes and white sugar. Stir in water and beans and tomatoes before serving.