Beef and Pork Chili with Beer
1 1/2 pounds boneless beef top round, trimmed of fat
1/pound lean boneless pork (from leg or loin), trimmed of fat
1 bottle or can (12 oz.) beer
2 medium-size onions, chopped
2 cloves garlic, minced or pressed
1/4 cup masa flour (corn tortilla flour)
1 large can (28 oz.) tomatoes
2 tablespoons chili powder
1 teaspoon each ground cumin and dry oregano leaves
1/2 cup chopped cilantro (coriander)
1 can (7 oz.) green chile salsa
1 medium-size fresh jalapeno chile, seeded and finely chopped
1 large green bell pepper, seeded and finely chopped
2 tablespoons lime or lemon juice
Cut beef and pork into 1-inch cubes. In a wide 3 1/2- to 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 to 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 pepper. Cover, reduce heat, and simmer until beef is very
tender when pierced (1 to 1 1/2 hours more). Stir in lime juice
and season to taste with salt. Offer garnishes to sprinkle over
individual portions, if desired.
In separate bowls, offer 1 medium-size avocado, peeled, seeded,
and chopped; 1/2 cup sliced green onions (including tops); lime
wedges; and 1 cup (4 oz.) shredded jack cheese.
Yield: Makes 8 servings.