1 large onion, coarsely chopped
1 head garlic, minced
2 lbs pork roast cut into 1 inch pieces
2 lbs coarsely ground beef
1/2 cup good chili powder (like New Mexican or medium Chimayo)
8 New Mexican green chiles, roasted, peeled, seeded, chopped
(or use 1 to 2 cups of a good brand of canned chiles such as Ortega)
1 tablespoon hot Hungarian paprika
1 tablespoon ground cumin
4 beef bouillon cubes
1 28oz can crushed tomatoes
1 bottle amber Mexican beer
1/4 cup bourbon
2 squares bittersweet baking chocolate
salt to taste
In a large chili pot, saute 1/4 of the onions and garlic in oil until translucent. Add 1/4 of the meat and chile powder and cook until the meat is nicely browned. Salt the meat while it cooks. Remove and reserve. Repeat until all the onions, garlic and meat are cooked. Return all the meat mixture back to the pot and add the remaining ingredients, stir well and simmer, covered, about an hour or until pork is tender and chili is fragrant.
Serves 6 to 8.