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“It is cold. It is damp. I want chili with beans so I have beans soaking. And I am slowly looking thru my chili recipes for the ones with chocolate. Nope this ain't one but not bad either. Yep I am one of those sadistic souls who pound you on the back and say "Little hot for ya?" Use the New Mexican because it is specified for a reason. From Food and Wine magazine back in 85 or so”
2hrs 30mins

Ingredients Nutrition


  1. Trim the beef of fat and cubed 1/2"-3/4".
  2. Do NOT drain the plum tomatoes.
  3. In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes.
  4. Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate.
  5. 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 - 15 minutes.
  6. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate.
  7. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours.
  8. In a medium saucepan, heat the beans in the liquid from the cans.
  9. 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.

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