There's been some discussion of chili over on a.s.d. Here's mine:

2 pounds beef shoulder (used Lomo de Res), cut into 1 1/2" cubes
1 pound pork shoulder (used 2 lbs chuletas de puerco con hueso), cut into 1
1/2" cubes
flour for dredging
3 tablespoons EVOO
2 medium onions, sliced thin
6 cloves garlic, minced fine
1 quart water
2 Pasilla chiles, stems removed (called for Anchos)
4 Anaheim chiles, stems removed (called for red New Mexicos)
1 Serrano chiles, stem removed, chopped fine, thanks BD (could've used 4)
6 Roma tomatoes, chopped (not in original - added so the 2 and 4 year olds
could eat it)
1 tablespoon cumin seeds, freshly ground
2 tablespoons fresh Mexican oregano, chopped
1/4 tsp BBQ's Chipotle Habanero, Serrano & Jalapeño deadly sneezing powder
- next time use 1 tsp
1/2 tsp chili powder next time use 1 tsp
1 tsp salt (not in original)

Lightly flour the beef and pork cubes. Quickly sear the meat in the oil,
stirring often, 'til grey all over. Add the onions and garlic and saute
until soft. Add the water and simmer for 1 hour.

Chop the Pasillas and Anaheims. Add them to the meat mixture along with
the remaining ingredients and simmer for an additional 2 hours, stirring
frequently and adding liquid as need to keep it from sticking.

Serve with BBQ'd beans on the side.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
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