Chuck Wagon Chili (beef chick roast & pork stew meat)

By á-47

Ingredients

• 1 boneless beef chuck roast (3 lb) cut into 1/2" cubes
• 1 lb. pork stew meat, cut into 1/2" cubes
• 1/3 cup chili powder, divided
• 4 Tbsp. canola oil, divided
• 1 large onion, finely chopped
• 1 celery rib, finely chopped
• 3 garlic cloves, minced
• 1 Tbsp. chopped canned green chilies
• 1 carton (32 oz) beef broth
• 3/4 cup beer
• 3/4 cup tomato sauce
• 2 Tbsp. grated dark chocolate
• 3 tea. ground cumin
• 1 tea. dried oregano
• 1/2 tea. salt
• 1/2 tea. ground mustard
• 1/2 tea. cayenne pepper

Preparation

Step 1

Sprinkle beef an pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 Tbsp. oil; drain and set aside.

In the saute pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer.

Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1 1/2 hours or until meat is tender.