New Mexican Chili

New Mexican Chili Recipe:

NEW MEXICAN CHILI

1/3 C   corn oil
3       large onions, chopped
6       large garlic cloves, minced
5 T    mild ground chiles, preferably New Mexican
1 tsp   HOT ground chiles or Cayenne pepper
       (more for hotter)
2 T    ground cumin
1 lb    lean pork, ground
5 lb    boneless beef chuck, trimmed of fat, cubed
       (1/2" - 3/4")
2 tsp   oregano
2 1/2 t salt
1/2 tsp fresh ground black pepper
28 oz   Italian plum tomatoes, canned, with juice
24 oz   good amber beer (New Amsterdam, Dos Equis)
13 oz   beef broth
2       bay leaves
34 oz   kidney 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