New mexican chili 3

Yield: 10 Servings

Ingredients:

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

Instructions:

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 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. Serves 10 ~end recipe export From: Imran Chaudhary Date: Sun 11-0