New mexican chili

10 servings

Ingredients

Quantity Ingredient
⅓ cup Corn oil
3 larges Onions;chopped
6 larges Garlic cloves; minced
5 tablespoons Mild ground chiles preferably New Mexican
1 teaspoon HOT ground chiles or cayenne pepper (More for HOTTER)
2 tablespoons Ground cumin
1 pounds Lean pork, ground
5 pounds Boneless beef chuck; trimmed of fat, cubed 1/2\"-3/4\"
2 teaspoons Oregano
2½ teaspoon Salt
½ teaspoon Black pepper
28 ounces Italian plum tomatoes;canned with juice
24 ounces Good amber beer;Dos Equis or New Amsterdam
13 ounces Beef broth
2 Bay leaves
34 ounces Kidney beans

Directions

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, 5-10 minutes Add the garlic and cook another 1-2 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 minutes.

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 consistancy, about 1-½ to 2 hours.

In a medium saucepan, heat the beans in the liquid from the cans.

Drain when hot and wither 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 from Food and Wine Magazine, March 1985

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