Chili - New Mexican Chili

By á-47

Ingredients

• Garnishes:
• 3 lb. boneless pork butt, trimmed into 1" pieces
• 3/4 cup flour, for dredging
• 1-2 tea. pepper
• 1/2 cup olive oil, divided
• 1 cup diced onion
• 6-8 cloves garlic, minced
• 4 poblano chili peppers, seeded and chopped (roasted beforehand is preferred)
• 4 anaheim chili peppers, seeded and chopped (roasted is preferred)
• 1 28-oz. can pureed or crushed tomatoes
• 2 tea. chicken soup base
• 2 cups water
• 1 bottle of amber beer
• 1 tea. chili powder
• 2 tea. Penzey's Arizona Dreaming seasoning
• 1 small minced jalapeno
• 1 Tbsp. sugar
• shredded Monterey Jack cheese
• sour cream

Preparation

Step 1

Roast peppers first.

Combine the flour and pepper in a zip lock bag. Add the pork cubes a handful at a time and shake to coat. In a large, heavy pot, heat 2 Tbsp. of the olive oil over medium-high heat. Add the meat in small batches and cook until nicely browned, adding more oil if necessary.
Set the meat aside.

In the same pot, heat 2 more Tbsp. oil. Add the onion and cook until clear. Add in the garlic and the chili peppers and cook for 2 minutes. Add in the pork, chicken soup base, water, tomatoes and beer. Add the chili powder, southwest seasoning, jalapeno and sugar. Simmer over low heat for 1 hour, stirring frequently.