Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2/3 c Chicken broth 1 ts Black pepper
3/16 c Oil 1 1/3 ts Salt
1 1/3 lb Flank steak, or top round 1/3 ts Cilantro
1 1/3 lb Pork roast, boneless 1/3 ts Thyme
3/16 c Celery, chopped 1 2/3 ts Chili powder
18 2/3 oz Stewed tomatoes 1/3 c Beer
2/3 ts Sugar 1 Garlic cloves, chopped
2 Green chilies, peeled 1 Medium onions, chopped
1 ts Oregano 2/3 Green peppers, chopped
1 ts Cumin 1/3 lb Jack cheese, grated

Trim all fat from meat and cut into 1/2" cubes. In a 2 qt. pot,
combine celery, tomatoes and sugar, simmer for 1 and 1/2 hours. Boil
the green chilies for 15 minutes, let cool and remove the skin, seeds
and veins, then cut into 1/4" squares. Mix all dry ingredients into
beer until all lumps disappear. Combine the beer mix, tomatoes,
chilies and garlic with the chicken broth and set aside. Brown the
pork and then the beef, set aside. Add the onions and peppers to what
is left from the cooked meat. Simmer until onions are done. Add every
thing else and simmer for 2 to 3 hours. Let cool and place in the
refrigerator for 24 to 48 hours. When you reheat the chili use 1/6
lb. of the cheese, add this at about 5 minutes before you serve the
chili. If you wish you can add some juice from a lime.

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