New mexico chili
1 pot
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Corn oil |
| 3 | larges | Onions, chopped |
| 6 | larges | Garlic cloves, minced |
| 5 | tablespoons | Mild ground chili, preferably New Mexican |
| 1 | teaspoon | HOT ground chili or Cayenne pepper (more for hotter) |
| 2 | tablespoons | Cumin, ground |
| 1 | pounds | Lean pork, ground |
| 5 | pounds | Boneless beef chuck, trimmed of fat, cubed 1/2\"-3/4\" |
| 2 | teaspoons | Oregano |
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper, fresh ground |
| 28 | ounces | Italian plum tomatoes, canned with juice |
| 24 | ounces | Good amber beer (Don Equis, New Amsterdam) |
| 13 | ounces | Beef broth |
| 2 | Bay leaves | |
| 34 | ounces | Kidney beans |
Directions
NEW MEXICAN CHILI
DIRECTIONS
Food & Wine Mag., March 85
In a large flame-proof casserole or crockpot, 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 chili 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 1½ 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 Converted by MMCONV vers. 1⅖