Title: Rio Grande Chile
Categories: Chili Ethnic
Yield: 12 Servings

1	lb	Pintos-directions on pkg.
2	cn	Beer--12 oz.
8	lb	Bone-in beef chuck
2	tb	Salad oil (approx. amt.)
4		Large onions, chopped
1		Head garlic, chopped
1 1/2	tb	Chili powder
1 1/2	tb	Paprika
4	ts	Ground cumin
1	tb	Oregano leaves
1 1/2	ts	Sugar
1	ts	Corriander, ground
1/2	ts	Red pepper (cayenne)
1/4	ts	Allspice
1	cn	Chicken broth
1	cn	Tomato sauce (8 oz.)
2	tb	Bourbon whiskey (opt)
1		Salt to taste

Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and beeer in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce heat, cover, and simmer until chiles are soft. Puree chiles and liquid in blender. Rub puree through wire strainer with back of spoon--discard residue, set puree aside.

Cut beef from bones. Trim and discard excess fat; cut meat into 1" cubes.

Heat oil in an 8 to 10 qt. pot over med heat. Add meat, abt. 1/4 at a time, and cook until well browned on all sides. Lift out meat and set aside.

Add onions and garlic to pan. Cook over med. heat, stirring often, until onions are soft. Add chili powder, paprika, cumin, oregano, sugar, coriander, red pepper, and allspice. Cook, stirring for 2 min.. Add beef and any juices that have accumulated., chile puree, broth, tomato sauce, and whiskey. Stir well, then bring to a boil over high heat; reduce heat, cover, and simmer stirring occasionally, until beef is very tender to bite (abt. 2 hrs.). Ladle chili into individ. bowls; top with beans and condiments.

Condiments: Arrange in separate bowls 3 cups ea.: shredded cheese, diced tomatoes, sliced green onion tops, sour cream.

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