New mexican chili 3

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 fat, cubed 1/2\"-3/4\"
2 teaspoons Oregano
2½ teaspoon Salt
½ teaspoon Fresh ground black pepper
28 ounces Italian plum tomatoes, canned, with juice
24 ounces Good amber beer (New Amsterdam, Dos Equis)
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 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 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 consistency, about 1½ 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.

Serves 10

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From: Imran Chaudhary Date: Sun, 11-0

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