New mexico chili

1 pot

Ingredients

Quantity Ingredient
⅓ cup Corn oil
3 larges Onions, chopped
6 larges Garlic cloves, minced
5 tablespoons Mild ground chili, preferably New Mexican
1 teaspoon HOT ground chili or Cayenne pepper (more for hotter)
2 tablespoons Cumin, ground
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, fresh ground
28 ounces Italian plum tomatoes, canned with juice
24 ounces Good amber beer (Don Equis, New Amsterdam)
13 ounces Beef broth
2 Bay leaves
34 ounces Kidney beans

Directions

NEW MEXICAN CHILI

DIRECTIONS

Food & Wine Mag., March 85

In a large flame-proof casserole or crockpot, 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 chili 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 Converted by MMCONV vers. 1⅖

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