Beef & Pork Chili with Beer
A little pork gives this beef chili extra flavor. Other additions to the savory blend include a can of beer, green chile salsa, cilanto and a fresh jalapeno. 1 1/2 lb boneless beef top round, trimmed of fat 1/2 lb lean boneless pork (from leg or loin), trimmed of fat 1 bottle or can (12oz) beer 2 med size onions, chopped 2 cloves garlic, minced or pressed 1/4 cup masa flour (corn tortilla flour) 1 lg can (28oz) tomatoes 2 tbsp chili powder 1 tsp ground cumin 1 tsp dry oregano leaves 1/2 cup chopped cilantro (coriander) 1 can (7oz) green chile salsa 1 med size fresh jalapeno chile, seeded & finely chopped 1 lg green bell pepper, seeded & finely chopped 2 tbsp lime or lemon juice Salt Cut beef and pork into 1 inch cubes. In a wide 3 1/2-4 quart pan, combine beef, pork and 1/2 cup of the beer over medium heat. Cover and simmer for 30 minutes. Add onions and garlic; cook, uncovered, stirring occasionally, until most of the liquid has evaporated and juices and onions are browned (30-35 minutes). Add masa and stir gently for 30 seconds. Gradually blend in remaining 1 cup beer, stirring to loosen any browned bits. Mix in tomatoes (break up with a spoon) and their liquid, chili powder, cumin, oregano, cilantro, salsa, jalapeno and bell peppers. Cover, reduce heat and simmer until beef is very tender when pierced (1-1 1/2 hours more). Stir in lime juice and season to taste with salt. Offer garnishes to sprinkle over individual portions, if desired. Garnishes: In separate bowls, offer 1 medium-sized avocado, peeled, seeded and chopped; 1/2 cup sliced green onions (including tops); lime wedges and 1 cup (4oz) shredded Jack cheese.
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