NEW MEXICAN CHILI

 

Food & Wine Mag., March 85

                        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

KEYWORDS:  chili, spicy, meat stew, make ahead, New Mexico