Beef & Pork Chili with Beer

A little pork gives this beef chili extra flavor.  Other additions to the savory blend
include a can of beer, green chile salsa, cilanto and a fresh jalapeno.

1 1/2 lb boneless beef top round, trimmed of fat
1/2 lb lean boneless pork (from leg or loin), trimmed of fat
1 bottle or can (12oz) beer
2 med size onions, chopped
2 cloves garlic, minced or pressed
1/4 cup masa flour (corn tortilla flour)
1 lg can (28oz) tomatoes
2 tbsp chili powder
1 tsp ground cumin
1 tsp dry oregano leaves
1/2 cup chopped cilantro (coriander)
1 can (7oz) green chile salsa
1 med size fresh jalapeno chile, seeded & finely chopped
1 lg green bell pepper, seeded & finely chopped
2 tbsp lime or lemon juice
Salt

Cut beef and pork into 1 inch cubes.  In a wide 3 1/2-4 quart pan, combine beef, pork
and 1/2 cup of the beer over medium heat.  Cover and simmer for 30 minutes.  Add onions
and garlic; cook, uncovered, stirring occasionally, until most of the liquid has evaporated
and juices and onions are browned (30-35 minutes).  Add masa and stir gently for 30 seconds.
Gradually blend in remaining 1 cup beer, stirring to loosen any browned bits.  Mix in
tomatoes (break up with a spoon) and their liquid, chili powder, cumin, oregano,
cilantro, salsa, jalapeno and bell peppers.  Cover, reduce heat and simmer until beef is
very tender when pierced (1-1 1/2 hours more).  Stir in lime juice and season to taste
with salt.  Offer garnishes to sprinkle over individual portions, if desired.

Garnishes:  In separate bowls, offer 1 medium-sized avocado, peeled, seeded and chopped;
1/2 cup sliced green onions (including tops); lime wedges and 1 cup (4oz) shredded Jack cheese.

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