Real chili contains no beans. This version is made with three kinds of meat: beef, pork, and sausage. No wimpy hamburger here! It is kicked up with beer and chipotle chiles for a bowl of red that is sure to fill up any he-man or woman. Serve with beans, tortilla chips, and/or corn muffins on the side. If you have leftovers, you can use the chili to make burritos or serve it over rice. Don't be tempted to use lean meat in this chili. It will become dry and fibrous. This chili is best made the day before and refrigerated to let flavors meld. If you do not like your chili too spicy, cut the amount of chipotles in half.
INGREDIENTS:
* Olive oil
* 1 large onion, diced
* 1 pound Italian sausage links
* 6 garlic cloves, minced
* 2 pounds beef chuck roast, cut into 1-inch cubes
* 2 pounds pork shoulder country-style ribs, cut into 1-inch cubes
* 2 teaspoons kosher salt
* 1 teaspoon black pepper
* 2 Tablespoons masa corn flour (may substitute flour)
* 12 ounces dark beer
* 1 (28-ounce) can petite-diced tomatoes
* 1 (8-ounce) can tomato sauce
* 2 (14-ounce) cans beef broth (about 3-1/2 cups)
* 1/2 teaspoon ground cumin
* 1 Tablespoon Hungarian sweet paprika
* 1 (7-ounce) can chipotle chile peppers in adobo sauce, pureed
* 1 teaspoon oregano, crushed
* 1 Tablespoon unsweetened cocoa powder
* 1 teaspoon chili powder
* Garnish: Shredded cheese, cilantro, beans, tortilla chips, corn muffins
PREPARATION:
Coat the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden.Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and reserve.
Sprinkle the beef and pork cubes evenly with the salt, pepper, and masa corn flour. Toss with your hands to coat evenly.
Heat a large, heavy skillet over medium-high heat. When it is hot, coat the bottom of the skillet with a thin layer of olive oil. Quickly sear the beef and pork in small batches, taking care not to crowd the pan. Add browned meat to the sausage and onions in the stockpot as you go. When all the meat has been seared, carefully add the beer to the skillet. Stir to scrape up the browned bits, then add to the stockpot along with the tomatoes, tomato sauce, and beef broth.
Stir to combine, then add the cumin, paprika, chipotle chiles, oregano, and cocoa powder. Stir and bring to a low boil. Lower heat to simmer and cook, stirring occasionally, for 2 to 3 hours until meat is tender but not falling apart. (Hint: Use a flame-tamer to keep the meat from sticking to the bottom of the pot.)
At this point, let the chili cool and refrigerate. When ready to serve, scrape off and discard any fat that has risen to the top and then reheat.
To serve, sprinkle chili with shredded cheese, garnish with cilantro, and serve with beans, tortilla chips, and/or corn muffins on the side.
Yield: 8 to 10 servings Note: If you prefer your chili thicker, mix 1 tablespoon masa corn flour with 1/4 cup of water. Add to the chili when reheating and cook 10 to 15 minutes until thickened.
