Recipe - New Mexican Chili

1/3 cup Corn oil
3 lg Onions, chopped
6 lg Garlic cloves, minced
5 tablespoon Mild ground chiles,
preferably New Mexican
1 teaspoon HOT ground chiles or Cayenne
pepper (more for hotter)
2 tablespoon Ground cumin
1 pound Lean pork, ground
5 pound Boneless beef chuck, trimmed
fat, cubed 1/2"3/4"
2 teaspoon Oregano
2 One half teaspoon Salt
One half teaspoon Fresh ground black pepper
28 ounce Italian plum tomatoes,
canned, with juice
24 ounce Good amber beer (New
Amsterdam, Dos Equis)
13 ounce Beef broth
2 Bay leaves
34 ounce Kidney beans

In a large flameproof 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 chililike
consistency, about 1 One half 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 cut or sliced up scallions, onions, or chips.

Serves 10

~end recipe export

From: Imran Chaudhary Date: Sun, 110

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini