A fine old chili recipe from a Yankee friend. The amount of "hot" can be preference. But be careful, make it too tame and I could lose some of its of chili lovers, double (or more) the amounts of ingredients.

Brown pork and beef separately in small amount of oil and drain grease on paper towels. Prior to chopping peppers, split and remove seed and webbing. This is the very hot parts of peppers. Combine all ingredients in a large pot and heat with moderate heat. Bring everything to a boil with moderate heat uncovered, then reduce heat, cover and simmer all ingredients until tender. Spoon onto burrito size tortillas and cover with shredded Monterey jack cheese while everything is still hot and will melt the cheese. May be frozen for later.