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Gold Rush Chili




Source of Recipe


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List of Ingredients



• 2 lbs pork shoulder or beef chuck, cut into 3/4" cubes
  
• flour for dredging
  
• 1/4 lb coarsely chopped bacon or 1/4 c vegetable oil
  
• 2 lg onion, cut in 1x1" chunks
  
• 2 green peppers, roasted and peeled
  
• 2 bottles amber or dark beer
  
• 2-16 oz cans tomatoes
  
• 3 tbl Ancho chilis
  
• 2 tsp cumin
  
• 2 tsp black pepper
  
• 6 cloves garlic, smashed
  
• 1 tbl coriander
  
• 2 tsp salt
  
• 2 tsp oregano
  
• 4 bay leaves
  
• 2 tbl corn meal
  
• hot pepper sauce or cayenne to taste
  






Instructions



1. In heavy stock pot, fry bacon until crisp, then remove from pan. Dredge meat and fry until well browned on all sides.
   
   
2. When meat is half browned, add onions and continue. At the same time, roast chilis until skins are charred on all sides. Place in platic bag and allow to rest for 5 minutes. Peel, seed and cut into 1x1" chunks and add to meat and onions.
   
3. When meat is browned, add remaining ingredients. Stir well and allow to cook for one hour or until meat is tender.