Backdraft Chili

Backdraft Chili

2 tbsp. vegetable oil
2 large onions, chopped 2 cloves garlic, minced
2 tbsp. chili powder
1 tsp. paprika
1/2 tsp. oregano
pinch of hot red chili flakes 1/2 lb. lean ground beef 1/2 lb. lean ground pork
1 sweet red pepper, diced
1 sweet green pepper, diced
2 stalks celery, diced
2 tbsp. all purpose flour 1 cup milk
1 tin plum tomatoes, drained 1/4 cup tomato paste
1 tin diced mild green chilies
1 tin red kidney beans, drained
salt and fresh ground pepper to taste

Heat oil in large skillet. Cook onions and garlic until tender. Add chili powder,
paprika, oregano, and hot red chili flakes. Cook 1 minute. Add pork and beef. Cook until meat loses its raw appearance. Drain off excess fat. Stir in red and green pepper, celery and flour. Cook 2 to 3 minutes. Stir in milk. Bring to a boil. Reduce heat, cover and cook over low heat for 20 minutes. Add tomatoes, stir in tomato paste, mild chilies and beans. Cook 10 minutes longer, uncovered, until thick. Season with salt and pepper.
Serve over rice with sour cream or unflavored yogurt. Garnish with grated cheese and diced avocado.