Master New Mexican Chili
Master New Mexican Chili recipe
Yield
16 servingsPrep
30 minCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
corn oil
|
|
| 3 | large |
onions
chopped |
|
| 6 | large |
garlic cloves
minced |
*
|
| 5 | tablespoons |
green chili peppers
mild, ground |
|
| 1 | teaspoon |
green chili peppers
hot, ground, or cayenne pepper |
|
| 2 | tablespoons |
cumin
ground |
|
| 1 | pound |
pork
|
|
| 5 | pounds |
beef chuck
boneless, trimmed of fat, cubed 1/2"3 |
|
| 2 | teaspoons |
oregano
|
|
| 2 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 28 | ounces |
italian plum (roma) tomatoes
canned, with juice |
|
| 24 | ounces |
beer
amber |
|
| 13 | ounces |
beef stock
|
|
| 2 | each |
bay leaves
|
*
|
| 34 | ounces |
red kidney beans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
corn oil
|
|
| 3 | large |
onions
chopped |
|
| 6 | large |
garlic cloves
minced |
*
|
| 75 | ml |
green chili peppers
mild, ground |
|
| 5 | ml |
green chili peppers
hot, ground, or cayenne pepper |
|
| 3E+1 | ml |
cumin
ground |
|
| 453.6 | g |
pork
|
|
| 2.3 | kg |
beef chuck
boneless, trimmed of fat, cubed 1/2"3 |
|
| 1E+1 | ml |
oregano
|
|
| 13 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
canned, with juice |
|
| 693.6 | ml/g |
beer
amber |
|
| 375.7 | ml/g |
beef stock
|
|
| 2 | each |
bay leaves
|
*
|
| 982.6 | ml/g |
red kidney beans
|
|
Directions
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 to 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 1½ 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.
