Paula Johns's Recipe

Chili Con Carne

Category: Entrees

Serves 8

For the chili:

3 ancho chilies (dried poblano chiles)
1-3 tbl veg oil
4 oz pork (such as shoulder or chops) finely chopped
2 lbs boneless chuck steak cut into 1/2" cubes
1 large white onion, chopped (2 cups)
3 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
1 bay leaf
Coarse salt
1 can (28 oz) whole peeled tomatoes, briefly pulsed in a blender
2 bottles beer (12 oz ea)
1 tbl distilled white vinegar

For the Toppings:
4 ripe Hass avovados, halved lenghtwise, pitted, flesh scooped whole from skin, and coated with fresh lemon juice
1 bunch scallions, thinly sliced
1 package (20 oz) slated corn tortilla chips
5 oz sharp orange cheddar cheese, grated

1. Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 min. Cut in half; remove cores. Reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside.

2. Heat 1 tbl oil in a large Ducth oven over medium -high heat. Add pork; cook until browned, 3 min per side. Gransfer to a plate. Working in batches, cook beef until browned, 3 min per side, adding more oil as needed and transferring browned meat to the plate.

3. Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree,. Reduce heat to medium-low. Add onion and gralic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, orgegano, bay leaf, 1 tsp salt, and a2 tablespoons reserved wchile seeds (more for heat, if desrired). Cook 1 minute. Add chile puree. Raise heat to medium-high, cook, storring, 2 mintues.

4. Return meat to pot. Addd 2 tsp salt, the tomatoes, and beer. Bring to a boil; reduce heat to medium high. Simmer, stirring occasionally, until meat is tender and sauce ist ick, about 30 minutes more. Discared bay leaf. Stir in vinegar. Serve chili with avodado halves, scallions, tortilla chips, and grated cheese.

Black Beans

1 pound dried balck beans, soaked according to package instructions
1 med white onion, peeled
3 garlic cloves, smashed and peeled
1 tablspoon coarse slat
Drain beans. Transfer to a lare pot; cover with 10 cups cold waer. Add onion and garlic. Bring to a boil; reduce heat. Simmer until bens are sligtly under cooked 30 to 40 minutes. Add salt; cook until tender, 10 to 15 min more. Drain; discared onion. Transfer benas to a bowl.

Good served with Romaine Salad consisting of romaine, carrots, radishes, red onion, EVOO, 2 tbs red wine venegar and 1 tsp coarse slat and ground pepper as a dressing.