Shelly's Recipe

BEEF AND PORK CHILI STEW WITH BEER

Category: Stews

2 lbs boneless cross-rib steak; trimmed
1 lb boneless pork
2 tbsp oil
3 tbsp chili powder
2 tbsp ground cumin
2 tsp dried oregano
2 tsp paprika
1/2 tsp ground coriander
1/4 tsp cayenne pepper
2 onions; chopped
4 cloves garlic; slivered
2 1/2 cups beef stock
1 can beer, (12 oz)
1/4 cup tomato paste
2 tsp sugar
2 tsp unsweetened cocoa powder

Garnish
1 cup sweet green pepper; diced
1/4 cup green onions; sliced
1/4 cup fresh coriander; chopped

Cut beef and pork into 3/4-inch cubes. In Dutch oven or large heavy saucepan, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary. Transfer to plate. Drain off any fat in pan; reduce heat to medium. Add chili powder, cumin, oregano, paprika, coriander and cayenne pepper; cook, stirring, for 1 minute. Add onions and garlic; cook, stirring occasionally, for about 5 minutes or until softened.

Return meat and any accumulated juices to pan. Blend in stock, beer, tomato paste, sugar and cocoa powder; bring to boil. Reduce heat, cover and simmer, stirring often, for 1-1/2 hours or until meat is tender, uncovering for last 30 minutes if necessary to thicken. Garnish: Toss together green pepper, green onions and coriander; sprinkle over each serving. Serves 4