DOWN-HOME DIG-IN CHILI
- 1/4 cup lard or veg. oil
- 2 med. onions, finely chopped
- 2 green bell peppers, chopped
- 1 celery stick, chopped
- 2 cloves garlic, minced
- 2-1/2 lbs. stewing beef, such as chuck, chopped in food processor
- 2 lbs. Boston butt pork shoulder, chopped likewise
- salt and freshly ground pepper
- 4 (15 oz) cans stewed tomatoes, drained and chopped - reserve liquid
- 1 (12 oz) beer
- 7 Tbsp chili powder (or to taste)
- 4 jalapeno chiles, seeded, minced
- 1 tsp cayenne pepper if you like it hot
- 1 -2 tsp cumin
- Garnishes: sour cream, grated cheese, chopped green onions
Saute vegetables in oil about 10 minutes. Remove with slotted spoon. Set aside. Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, beer, chili powder, chiles, cayenne and cumin. Reduce heat and simmer 2 hours, adding reserved tomato juice if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, about 2 more hours. Garnish as desired.