Yield: 8 Servings
|¼ cup||Lard or vegetable oil|
|2 mediums||Onions finely chopped|
|2||Green bell peppers chopped|
|1||Celery stalk. choppad|
|2||Garlic cloves; minced|
|2½ pounds||Stewing beef; chuck, chopped|
|2 pounds||Pork shoulder (Boston butt); chopped|
|Salt and freshly ground pepper|
|4 cans||(14 1/2 oz) stewed tomatoes; drained (liquid reserved) chopped|
|1||Bottle (12 oz) pale ale|
|7 tablespoons||Chili powder (or to taste)|
|4||Jalapeno chilies seeded; minced|
|1 teaspoon||Cayenne prpper|
|Hot pepper sauce|
|Chopped green unions|
|Grated cheddar cheese|
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, chili powder chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours.
Season chili with hot pepper sauce. Serve with green onions, cheddar cheese, avocado and sour cream. Note: Meats in chili 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 chili but more hot pepper sauce can intensify the flavor. TASTE FIRST.
Recipe by: Bon Appetit November 1988 Posted to MC-Recipe Digest V1 #767 by Dianne Larson Ward <dianne@...> on Aug 30, 1997