Title: Down Home Digin Chili
Categories: Chili Ethnic Soup
Yield: 8 Servings
| 1/4 | c | Lard - or vegetable oil |
| 2 | md | Onions - finely chopped |
| 2 | | Green bell peppers - |
| 1 | | Chopped |
| 1 | | Stalk celery - chopped |
| 2 | | Cloves garlic - minced |
| 2 1/2 | lb | Stewing beef - such as chuck |
| 1 | | Chopped |
| 2 | lb | Pork shoulder (boston butt) |
| 1 | | Chopped |
| 1 | | Salt and freshly ground |
| 1 | | Pepper |
| 4 | cn | Stewed tomatoes - (14-1/2-oz |
| 1 | | Cans), drained with |
| 1 | | Liquid reserved, chopped |
| 12 | oz | Pale ale |
| 7 | ts | Chili powder - or to taste |
| 4 | | Jalapeno peppers - seeded, |
| 1 | | Minced |
| 1 | ts | Cayenne pepper |
| 1 | ts | Cumin |
| 1 | | Garnishes to serve on the |
| 1 | | Side: |
| 1 | | Chopped green onions |
| 1 | | Grated cheddar cheese |
| 1 | | Sliced avocado |
| 1 | | Sour cream |
| 1 | | Hot sauce or sliced jalapeno |
| 1 | | Peppers |
Melt lard in heavy large pot over medium heat. Add 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, chiles, 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, about 2 more hours.
Season chili with hot pepper sauce if necessary. Serve with green onions,
cheddar cheese, avocado, sour cream and chopped jalapenos on the side. Can
be prepared up to 3 days ahead; in fact, better if refrigerated overnight
before serving. Freezes up to 1 month. For a great meal, serve with
margaritas and/or beer, corn bread, green salad or coleslaw, and apple
crisp for dessert.