New Mexican Chili

Course : Chili
Serves: 10
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1/3 cup Corn oil
3 Large onions, chopped
6 cloves Large garlic cloves, minced
5 tablespoons Mild ground chiles
1 Teaspoon HOT ground chiles Or Cayenne pepper
2 tablespoons Ground cumin
1 pound Lean pork, ground
5 pound Boneless beef chuck, Trimmed of fat, cubed 1/2 inch
2 Teaspoon Oregano
2 1/2 Teaspoon Salt
1/2 Teaspoon Fresh ground black pepper
28 Ounces Italian plum tomatoes Canned, with juice
24 Ounces beer Good amber (New Amsterdam, Dos Equis)
13 Ounces Beef broth
2 whole Bay leaves
34 Ounces Kidney beans

Preparation / Directions:

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.

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