Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Corn oil -of fat, cubed 1/2"-3/4"
3 lg Onions;chopped 2 ts Oregano
6 lg Garlic cloves; minced 2 1/2 ts Salt
5 tb Mild ground chiles 1/2 ts Black pepper
-preferably New Mexican 28 oz Italian plum tomatoes;canned
1 ts HOT ground chiles -with juice
-or cayenne pepper (More for 24 oz Good amber beer;Dos Equis or
-HOTTER) -New Amsterdam
2 tb Ground cumin 13 oz Beef broth
1 lb Lean pork, ground 2 Bay leaves
5 lb Boneless beef chuck; trimmed 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, 5-10 minutes
Add the garlic and cook another 1-2 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 consistancy, about 1-1/2 to 2 hours.
In a medium saucepan, heat the beans in the liquid from the cans.
Drain when hot and wither 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
from Food and Wine Magazine, March 1985

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