*  Exported from  MasterCook  *
                             NEW MEXICAN CHILI
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Chili
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Corn oil
    3       ea           Large onions, chopped
    6       ea           Large garlic cloves, minced
    5       T            Mild ground chiles, New Mexi
    1       t            HOT ground chiles
    1       x            Or Cayenne pepper (more for
    2       T            Ground cumin
    1       lb           Lean pork, ground
    5       lb           Boneless beef chuck,
    1       x            Trimmed of fat, cubed 1/2"-3
    2       t            Oregano
    2 1/2   t            Salt
      1/2   t            Fresh ground black pepper
   28       oz           Italian plum tomatoes,
    1       x            Canned, with juice
   24       oz           Good amber beer
    1       x            (New Amsterdam, Dos Equis)
   13       oz           Beef broth
    2       ea           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
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