Shelly's Recipe

72 MARKET STREET CHILI

Category: Chili

1/4 lb bacon, diced
3 lbs beef stew meat, chili-grind
1 1/2 lbs pork butt, chili-grind
2 tbsp peanut oil
1 2/3 cups chopped onions
2 jalapenos, diced
1 3/4 tsp dried Mexican oregano
2 tsp ground cumin
2 1/2 tbsp chili powder
1 1/4 tbsp cayenne pepper
1 3/4 tbsp chopped garlic
Kosher Salt and black pepper, to taste
1 (16 oz) can tomato puree
1 lb plum tomatoes, diced
6 tbsp water
1 bottle ale
1 tbsp lemon juice

Cook the bacon in a skillet over medium heat until crisp, 5 minutes. Strain and reserve the drippings for another use. Set the bacon aside.

Cook the beef and pork in the peanut oil over medium-high heat until brown, about 10 minutes. Add the onions and jalapenos and cook until the onions are tender, 10 minutes.

Add the oregano, cumin, chili powder, cayenne, garlic and salt to taste. Stir, then add the tomato puree, tomatoes, water and ale. Bring to a complete boil and reduce the heat to a simmer. Simmer until the meat is tender, about 1 hour. Stir in the reserved bacon. Sprinkle with lemon juice just before serving. Serves 6-8