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Title: New Mexican Chili
Categories: Chili
Yield: 10 Servings

1/3cCorn oil
3 Large onions, chopped
6 Large garlic cloves, minced
5tbMild ground chiles, New Mexi
1tsHOT ground chiles
  Or Cayenne pepper (more for
2tbGround cumin
1lbLean pork, ground
5lbBoneless beef chuck,
  Trimmed of fat, cubed 1/2"-3
2tsOregano
2 1/2tsSalt
1/2tsFresh ground black pepper
28ozItalian plum tomatoes,
  Canned, with juice
24ozGood amber beer
  (New Amsterdam, Dos Equis)
13ozBeef broth
2 Bay leaves
34ozKidney beans

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. 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

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