Down Home Dig-In Chili

Recipe Ingredients

1/4 cup	59ml	Lard or vegetable oil
2 cups	125g / 4.4oz	Onions finely chopped (medium)
2		Green bell peppers chopped
1		Celery stalk. Chopped
2		Garlic cloves - minced
2 1/2 lbs	1135g / 40oz	Stewing beef - chuck, chopped
2 lbs	908g / 32oz	Pork shoulder (Boston butt) chopped
		Salt and freshly ground pepper
4		I4 1/2 ounce cans stewed tomatoes
		Drained
		(liquid reserved) chopped
1		Bot pale ale
7 tablespoons	105ml	Chile powder - (or to taste)
4		Jalapeno chiles seeded - minced
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Cumin
		Hot pepper sauce
		Garnish
		Chopped green unions
		Grated cheddar cheese
		Sliced avocado

Recipe Instructions

Melt lard in heavy large pot over medium heat. Add finely chopped onions, bell peppers, celery, and garlic and saute until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside.

Increase heat to high. Add beef and pork, sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chile powder chiles, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chile appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours.

Season chile with hot pepper sauce. Serve with green onions, cheddar cheese, avocado and sour cream.

Note: Meats in chile should always be chopped, never ground. The food processor does a good job, but just a few quick jolts are enough. This is a rather tame chile but more hot pepper sauce can intensify the flavor. TASTE FIRST.

Source:
Bon Appetit November 1988

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