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Ingredients
- Garnish:
- 1/4 C Olive Oil
- 2 lbs Ground Beef
- 1 lbs Ground Pork
- 1 C Onion, chopped
- 3 Garlic Cloves, minced
- 2 to 3 TBLS Chipotle Chili Powder
- 2 TBLS Ground Chili Powder
- 2 TBLS Ground Cumin
- 1 tsp Oregano, dried
- 1 tsp Paprika
- 1 28 oz Fire Roasted Crushed Tomatoes
- 2 C Beef or Chicken Stock
- 1 C Dark Beer
- 3 TBLS Tomato Paste
- Kosher salt & Freshly Ground Pepper to taste
- 3 TBLS Masa Harina
- 2 Cans Pinto Beans w/Jalapenos
- Tomato Salsa
- Sour Cream
- Shredded Cheddar/Jack Cheese
- Chopped Sweet Onion
- Sliced Avocado
- Chopped Fresh Cilantro
Details
Servings 6
Preparation
Step 1
Heat a large, heavy skillet over medium-high heat and add half the olive oil. When oil is hot, add the beef and pork and saute stirring and breaking up the meat into small chunks with a wooden spoon, until it is evenly browned, 10 minutes. Pour the liquid and fat off. With slotted spoon, transfer the meat from the pan to a bowl.
Heat the remaining olive oil in a large, heavy casserole or dutch oven over medium heat and add the onion, garlic, chipotle powder, chili powder, cumin, oregano, and paprika. Saute until the onions are tender, about 5 minutes. stir in the meat and its juices, the crushed tomatoes, stock, beer, and tomato paste. Add salt and pepper to taste. bring the mixture to a simmer, cover, and simmer over low heat for 2 t0 3 hours until very fragrant and thick. Stir often.
Put the masa harina in a bowl. Ladle in about half a cup of liquid from the pot and stir it into the masa harina with a fork. when the mixture is smooth and free of lumps, stir it back into the chili along with the beans. Simmer, stirring frequently, until the liquid has thickened, about 10 minutes. Season to taste with salt & pepper and ladle the chili into bowls. Pass the garnishes at the table. ;)
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