Title: New Mexican Chili
1/3 c Corn oil
3 ea Large onions, chopped
6 ea Large garlic cloves, minced
5 tb Mild ground chiles
1 ts HOT ground chiles
1 x Or Cayenne pepper
2 tb Ground cumin
1 lb Lean pork, ground
5 lb Boneless beef chuck,
Trimmed of fat,
2 ts Oregano
2 1/2 ts Salt
1/2 ts Fresh ground black pepper
28 oz Italian plum tomatoes,
1 x Canned, with juice
24 oz Good amber beer
13 oz Beef broth
2 ea 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 chiles
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.