1/3 C corn oil
3 large onions, chopped
6 large garlic cloves, minced
5 T mild ground chilies, preferably New Mexican
1 tsp HOT ground chilies or Cayenne pepper (more for hotter)
2 T ground cumin
1 lb lean pork, ground
5 lb boneless beef chuck, trimmed of fat, cubed 1/2" - 3/4"
2 tsp oregano
2 1/2 t salt
1/2 tsp fresh ground black pepper
28 oz Italian plum tomatoes, canned, with juice
24 oz good amber beer (New Amsterdam, Dos Equis)
13 oz beef broth
2 bay leaves
34 oz kidney beans
In a large flame-proof casserole or stockpot, heat the oil. Add the onions.
Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to
moderately high and cook, stirring frequently, until the onions begin to
brown, 5 to 10 minutes.
Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chilies
and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring,
until the meat browns and begins to separate.
Add the beef, oregano, salt and pepper. Increase heat to high and cook,
stirring frequently, until the meat loses most of its redness,about 10 - 15
Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring
to a boil, partially cover and reduce heat to moderate. Cook until the beef is
very tender and the sauce is reduced to a chili-like consistency, about 1 1/2
to 2 hours.
In a medium saucepan, heat the beans in the liquid from the cans. Drain
when hot and either add to the chili or serve on the side along with other
accompaniments such as steamed rice, sour cream, grated cheddar cheese,
thinly sliced scallions, onions, or chips.
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