New Mexican Chili

Recipe Ingredients

1/3 cup	78ml	Corn oil
3 cups	187g / 6.6oz	Onions - chopped (large)
6 cups	558g / 19oz	Garlic cloves - minced (large)
5 tablespoons	75ml	Mild ground chiles - New Mexico
1 teaspoon	5ml	Hot ground chiles OR
		Cayenne pepper (to taste)
2 tablespoons	30ml	Cumin, ground
1 lb	454g / 16oz	Lean pork - ground
5 lbs	2270g / 80oz	Boneless beef chuck
		Trimmed of fat - cubed 1/2"-3
2 teaspoons	10ml	Oregano
2 1/2 teaspoons	12ml	Salt
1/2 teaspoon	2.5ml	Fresh ground black pepper
28 oz	795g	Italian plum tomatoes
		Canned - with juice
24 oz	681g	Good amber beer (New Amsterdam Dos Equis)
13 oz	369g	Beef broth
2		Bay leaves

Recipe 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.

Serve with accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.

Source:
LaVerne Harris, aka Nevada Annie, Winner 1978

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