New Mexican Chili Recipe

Ingredients :
1/3 Cup corn oil, 3 large onions (chopped), 6 large garlic cloves (minced), 1/2 teaspoons fresh ground black pepper, 28 ounces Italian plum tomatoes (canned, with juice), 24 ounces good amber beer (New Amsterdam, Dos Equis), 13 ounces beef broth, 5 tablespoons mild ground chiles, preferably New Mexican, 1 teaspoons HOT ground chiles or Cayenne pepper, 5 pounds boneless beef chuck (trimmed of fat, cubed 1/2″-3/4″), 2 teaspoons oregano, 2 1/2 teaspoons salt, 2 tablespoon ground cumin, 1 pound lean pork (ground), 2 bay leaves, 34 ounces kidney beans

Preparation :
In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5-6 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5-10 minutes. Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 60 seconds then add the pork, mashing and stirring, until the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 to 15 minutes. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 90 to 120 minutes. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.