* Exported from MasterCook * Down Home Dig-In Chili Recipe By : Bon Appetit, Nov 1988 Serving Size : 8 Preparation Time :0:00 Categories : Mexican Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Lard or vegetable oil 2 md Onions -- finely chopped 2 Green bell peppers -- chopped 1 Celery rib -- chopped 2 cl Garlic -- minced 2 1/2 lb Chuck stewing beef -- chopped 2 lb Pork shoulder (Boston butt) -- - chopped Salt Black pepper -- freshly ground 58 oz Diced tomatoes (4 cans) -- - drained, liquid reserved 12 oz Bottle pale ale 7 tb Chili powder -- or to taste 4 Jalapenos -- seeded, minced 1 ts Cayenne 1 ts Cumin Hot pepper sauce Garnish: Green onions -- chopped Cheddar cheese -- shredded Avocado -- sliced Melt lard in heavy large pot over medium heat. Add finely chopped onions, bell peppers, celery, and garlic and saute until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside. Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne, and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours. Season chili with hot pepper sauce. Serve with green onions, cheddar cheese, avocado, and sour cream. Note: Meats in chili should always be chopped, never ground. The food processor does a good job, but just a few quick jolts are enough. This is a rather tame chili but more hot pepper sauce can intensify the flavor. Taste first. - - - - - - - - - - - - - - - - - -