Santa Fe Trail Chile Recipe
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Pork butt | 1 pound, cut into cubes | |
| 1 pound beef chuck or ball tip, cut into cubes | ||
| Ground pork | 1 pound | |
| Lean ground beef | 1 pound | |
| 2 medium-size yellow onions, diced | ||
| Green bell peppers | 3 To taste, diced | |
| Celery ribs | 2 , diced | |
| Green chiles | 1/2 pound, chopped | |
| Beer | 1 Bottle (1l) | |
| Cooked pinto beans | 2 Cup (16 tbs) | |
| Kidney beans | 1 Can (10oz), undrained | |
| Tomatoes | 1 Can (10oz), undrained | |
| Tomato sauce | 1 Can (10oz) | |
| Salt | To Taste | |
| Red chile powder | 1/3 Cup (16 tbs) | |
| Garlic | 3 Tablespoon, finely chopped | |
| Dried oregano | 2 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
Directions
Heat the oil in a large skillet until medium-hot.
Add the pork butt and beef chuck and sear over medium heat until a rich dark color.
Add the ground pork and ground beef; cook until browned.
Drain and discard the fat.
Add the onions, bell peppers, celery and green chiles to the skillet and stir to combine; pour in the beer.
Cover and simmer for 20 minutes over very low heat.
Add the pinto and kidney beans, tomatoes and tomato sauce.
Season with salt.
Stir in the red chile powder, garlic, oregano and cumin; simmer 1 hour more, adding water if necessary to thin.
Cool; cover and refrigerate overnight. (The chile tastes best the next day.)
Add the pork butt and beef chuck and sear over medium heat until a rich dark color.
Add the ground pork and ground beef; cook until browned.
Drain and discard the fat.
Add the onions, bell peppers, celery and green chiles to the skillet and stir to combine; pour in the beer.
Cover and simmer for 20 minutes over very low heat.
Add the pinto and kidney beans, tomatoes and tomato sauce.
Season with salt.
Stir in the red chile powder, garlic, oregano and cumin; simmer 1 hour more, adding water if necessary to thin.
Cool; cover and refrigerate overnight. (The chile tastes best the next day.)
Chef
