Meals Matter

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Contributed By: elangatang
Bon Appetite magazine

Ingredients

1 1/2 pounds Beef chuck roast, coarsely ground

1 1/2 pounds Pork shoulder, cut into 1/2-inch cubes

1 Lage onion, chopped

3 Large garlic cloves, minced

3 cups Beer or water

1 cup Special Tomatoes*

* (Special Tomato mixture) -

1 1/2 pounds Tomatoes, peeled and coarsely chopped

1 Serrano or jalapeno chili, minced

3/4 teaspoon Salt

1/4 teaspoon Freshly ground pepper

1 8-ounce Can tomato sauce

1/2 cup Chili powder

1 tablespoon Salt

1 tablespoon Cumin

1 1/2 teaspoons Paprika

2 tablespoons Instant masa mix combined with 3 tablespoons warm water

Preparation

To make Special Tomato mixture, combine tomatoes, minced chilli, salt, and pepper in heavy small saucepan over medium heat. Cook 10 minutes, stirring occasionally.

Stir both meats, onion and garlic in heavy large saucepan over medium heat until meat is no longer pink. Mix in beer or water, then all remaining ingredients except masa. Mix in Special Tomato mixture. Cover and simmer until chili is reduced to 12 cups, stirring occasionally, about 3 hours.

Degrease chili. Stir dissolved masa into chili. Cover and simmer 30 minutes. Refrigerate overnight to blend flavors. (Can be prepared 5 days ahead.)

Cook's Notes

Serve with lightly fried flour tortillias in butter. Not a light dish, but so yummy!

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