New Mexican Chili

Yields:	10 servings
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	Preparation	30 minutes
	Cooking	2 hours
	Ready In	2 hours

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Ingredients

1/3	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 1/2	teaspoons	salt
1/2	teaspoon	black pepper
28	ounces	italian plum (roma) tomatoes	canned, with juice
24	ounces	beer	amber
13	ounces	beef broth
2	each	bay leaves
34	ounces	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 - 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.