Chili Con Carne

When I was in my first or second year of law school, my aunt was having a dinner party.  Her guests were friends from Norway and friends she was going to go on a walking pilgrimage through Norway with.  To show them a true American meal, she decided to serve a variety of chilies.  One was a traditional turkey chili with red beans, one was a vegetarian chili, and the last was this Chili Con Carne.  Tastes like no other chili and is perfect for a cold winter evening.

Ingredients

1 small can of chipotle chilies
1/2 cup water
3 tablespoons vegetable oil
4 ounces pork, finely chopped (chops or loin)
2 pounds of beef stew meat, cut into 1/2 inch cubes
2 large white onions, chopped (approx. 2 cups)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregeno
1 bay leaf
 Salt
1 can (28 oz.) crushed tomatoes
2 bottles beer (Newcastle is my favorite)
1 tablespoon distilled vinegar

Optional Toppings: sour cream, avocado, cheddar cheese, green onions, tortilla chips

Preparation

1. Remove seeds from 3 or 4 individual chipotle chiles.  Set aside 
2. In a blender, puree 3 to 4 chiles, 1/2 cup of water, and canned sauce (approx. 3 tablespoons, vary for desired level of spice)
3. Heat 1 tablespoon oil in a large Dutch oven over medium high heat.  Add pork; cook until browned (approx. 3 min per side). Transfer to plate.
4. Working in batches, cook beef until browned, 3 minutes per side.  adding more oil as needed and transferring browned meat to the plate.
5. Reduce heat to medium low.  Add onion and garlic; cook until softened (approx. 6-8 minutes), stirring often.
6. Stir in cumin, oregeno, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (add more for heat, if desired).  Cook 1 minute.  Add chile puree.  Raise heat to medium high; cook, stirring, 2 minutes.
7. Return meat to pot.  Add 2 tablespoons salt, canned tomatoes, and beer.  Bring to a boil.
8. Reduce heat to medium high.  Simmer, stirring occasionally, 1 hour, 15min.  
9. Reduce heat to medium low; simmer, stirring occassionally, until meat is tender and sauce is thick, about 30 more minutes.
10. Discard bay leaf.  Stir in vinegar.
11. Serve (very filling, so start with small portions); add toppings as desired.