CHILI

2 TB vegetable oil
2 lbs. Pork shoulder, ground into chili meat
2 lbs. Beef chili meat
Salt and pepper
2 c. onions, chopped
2 TB minced garlic
1 large jalapeno, finely diced
28 oz. can crushed tomatoes
6 oz. tomato paste
8 c. low sodium beef broth (regular bb makes it too salty)
2 bottles Newcastle Brown Ale, or similar mild flavored dark beer
2 TB chili powder
2 t. ground cumin
1 t. crushed red pepper
2 t. dried oregano
1 TB smoked sweet paprika
1 TB brown sugar
2 t. cayenne
1 t. coriander
4 bay leaves
2 cans pinto or kidney beans, drained and rinsed, optional
2 TB masa to 4 TB water, optional

In heavy Dutch Oven heat oil on medium high. Season the meat with salt and pepper and brown in the oil in small batches. Remove all the meat from the pan, and pat all the excess grease off the meat with a paper towel. Set aside (covered.) If necessary add a little more oil. Saute the onions, garlic and jalapeno until they are starting to wilt, approximately 5 minutes. Add the crushed tomatoes, tomato paste, beef broth, beer, and remaining seasonings. Bring to a boil, turn the heat down lower and simmer partially covered for about 1-1/2 hours, stirring occasionally to be sure it isn’t sticking.

Add the meat and beans (if desired) and continue simmering another 2 hours, adding water if the mixture gets too thick. If desired mix the masa and water together and slowly stir in the masa slurry into the chili the last 30 minutes of cooking. Turn the heat off, remove bay leaves and let sit covered at least 15 minutes before serving.

Serve with grated cheese, sour cream, chives, and Fritoes or jalapeno cornbread.

OTHER OPTIONAL INGREDIENTS -- Upon researching various chili recipes I discovered a variety of ingredients to try, including:

1 square unsweetened chocolate ½ c. prepared black coffee
½ c. bourbon ¾ t. cinnamon