Title: New Mexican Chili
Categories: Main dish, Meats, Chili
Yield: 10 Servings

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

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

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