Chili Tricia's superbowl

By exdircomp

Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Ingredients

• 1 1/2 pounds ground beef
• 1 pounds beef shoulder, cut into large cubes
• 1 bottle dark beer
• 1 pound pork shoulder, cut into quarter-inch cubes
• 2-4 tablespoons (to taste) of garlic, crushed
• 1/4 cup celery, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup diced carrot
• 1/4 cup jalapeño diced
• 1 cup onion, diced
• 1 cup tomato sauce
• 4 tablespoons Worcestershire sauce
• 1/2 tablespoon black pepper
• 3 tablespoons chili powder
• 1/2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 tablespoons ground coriander
• 1/4 teaspoon ground cinnamon
• 1 tablespoon dried thyme
• 1 (28-ounce) can whole tomatoes
• 3 tablespoons raw sugar (optional)
• 1 pound uncooked kidney beans
• 1 to 2 boxes of beef stock

Preparation

Step 1

Pre-heat oven to 350 degrees.

Coat the pork in oil, season with the salt and pepper and roast in the oven on a sheet pan for 25 minutes.

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it add beer and simmer.

Brown the ground beef with the garlic, celery,carrot, red pepper, diced jalapeño and onion.

Remove excess grease, then add tomato sauce, Worcestershire sauce, black pepper, chili powder, cumin, oregano,coriander, cinnamon and thyme. Simmer 15 minutes. Add to soup pot

Add kidney beans and stock into sauce, add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more stock, if necessary.