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    Hot Stuff Chili

    Source of Recipe


    List of Ingredients

    Hot Stuff Chili

    1 1/2 pounds boneless beef top round, trimmed of fat
    1/pound lean boneless pork (from leg or loin), trimmed of fat
    1 bottle or can (12 oz.) beer
    2 medium-size onions, chopped
    2 cloves garlic, minced or pressed
    1/4 cup masa flour (corn tortilla flour)
    1 large can (28 oz.) tomatoes
    2 tablespoons chili powder
    1 teaspoon each ground cumin and dry oregano leaves
    1/2 cup chopped cilantro (coriander)
    1 can (7 oz.) green chile salsa
    1 medium-size fresh jalapeno chile, seeded and finely chopped
    1 large green bell pepper, seeded and finely chopped
    2 tablespoons lime or lemon juice


    Cut beef and pork into 1-inch cubes. In a wide 3 1/2- to 4-quart pan, combine beef, pork, and 1/2 cup of the beer over medium heat. Cover and simmer for 30 minutes. Add onions and garlic; cook, uncovered, stirring occasionally, until most of the liquid has evaporated and juices and onions are browned (30 to 35 minutes). Add masa and stir gently for 30 seconds. Gradually blend in remaining 1 cup beer, stirring to loosen any browned bits.

    Mix in tomatoes (break up with a spoon) and their liquid, chili powder, cumin, oregano, cilantro, salsa, jalapeno, and bell pepper. Cover, reduce heat, and simmer until beef is very tender when pierced (1 to 1 1/2 hours more). Stir in lime juice and season to taste with salt. Offer garnishes to sprinkle over individual portions, if desired. In separate bowls, offer 1 medium-size avocado, peeled, seeded, and chopped; 1/2 cup sliced green onions (including tops); lime wedges; and 1 cup (4 oz.) shredded jack cheese.




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