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NEW MEXICAN CHILI

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Chili

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Ingredients

1/3 cup Corn oil
3 large Onions -- chopped
6 large Garlic cloves -- minced
5 tablespoons Mild ground chiles -- preferably New Mexic
1 teaspoon HOT ground chiles -- or cayenne pepper (M

2 tablespoons Ground cumin
1 pound Lean pork -- ground
5 pounds Boneless beef chuck -- trimmed
fat -- cubed 1/2"-3/4"
2 teaspoons Oregano
2 1/2 teaspoons Salt
1/2 teaspoon Black pepper
28 ounces Italian plum tomatoes -- canned
juice
24 ounces Good amber beer -- Dos Equis or
Amsterdam
13 ounces Beef broth
2 Bay leaves
34 ounces Kidney beans

Procedures

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, 5-10 minutes Add the garlic and cook another 1-2 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 consistancy, about 1-1/2 to 2 hours.
In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and wither 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

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<h1>NEW MEXICAN CHILI</h1>
 Ingredients :
 1/3 cup Corn oil 
 3 large Onions -- chopped 
 6 large Garlic cloves -- minced 
 5 tablespoons Mild ground chiles -- preferably New Mexic 
 1 teaspoon HOT ground chiles -- or cayenne pepper (M 
 
 2 tablespoons Ground cumin 
 1 pound Lean pork -- ground 
 5 pounds Boneless beef chuck -- trimmed 
 fat -- cubed 1/2"-3/4" 
 2 teaspoons Oregano 
 2 1/2 teaspoons Salt 
 1/2 teaspoon Black pepper 
 28 ounces Italian plum tomatoes -- canned 
 juice 
 24 ounces Good amber beer -- Dos Equis or 
 Amsterdam 
 13 ounces Beef broth 
 2 Bay leaves 
 34 ounces Kidney beans 
 
 <hr hieght="1">
 Procudures
 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, 5-10 minutes Add the garlic and cook another 1-2 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 consistancy, about 1-1/2 to 2 hours. 
In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and wither 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 
 More <a href="http://www.recipeflog.com" title="Free recipe">free recipes</a>

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