New Mexican Chili
| Yield: | 10 Servings |
| Categories: | Main Dishes, Meats, Chili |
| 1/3 | c | Corn oil |
| 3 | lg | Onions, chopped |
| 6 | lg | Garlic cloves, minced |
| 5 | tb | Mild ground chiles, preferably New Mexican |
| 1 | ts | HOT ground chiles or Cayenne pepper (more for hotter) |
| 2 | tb | Ground cumin |
| 1 | lb | Lean pork, ground |
| 5 | lb | Boneless beef chuck, trimmed fat, cubed 1/2"-3/4" |
| 2 | ts | Oregano |
| 2 1/2 | ts | Salt |
| 1/2 | ts | 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 |
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