72 Market Street Chili
1/4 pound bacon, diced
3 pounds beef stew meat, chili-grind
1 1/2 pounds pork butt, chili-grind
2 tablespoons peanut oil
1 2/3 cups chopped onions
2 jalapenos, diced
1 3/4 teaspoons dried mexican oregano
2 teaspoons ground cumin
2 1/2 tablespoons minced serrano (hot) or California green chiles (mild)
2 1/2 tablespoons ground pasilla chiles
1 1/4 tablespoons cayenne pepper
1 3/4 tablespoons chopped garlic
Kosher Salt / fresh ground pepper to taste
1 (16-ounce) can tomato puree
1 pound plum tomatoes, diced
6 tablespoons water
1 bottle ale
1 tablespoon 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, serrano and pasilla chiles, 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.
6 to 8 servings
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