72 Market Street Kick-Ass Chili - cooking recipe

Ingredients

1/4 lb bacon, diced
3 lbs beef stew meat, chili grind
1 1/2 lbs pork butt, chili grind
2 tablespoons peanut oil
1 2/3 cups white onions, chopped
2 jalapenos, diced
1 3/4 teaspoons oregano
1 teaspoon cumin
2 1/2 tablespoons fresh chili peppers, minced, such as New Mexico serranos or 2 1/2 tablespoons california green chilies
2 1/2 tablespoons ground pastilla chilies
1 1/4 tablespoons cayenne
1 1/2 tablespoons garlic, chopped
salt (to taste)
1 (16 ounce) can tomato paste
1 lb plum tomato, diced
6 tablespoons water
1 1/4 cups ale
3/4 tablespoon lemon juice

Preparation

Cook bacon in a skillet until crisp; strain and reserve drippings for another use, set bacon aside.
Saute beef and pork in a hot skillet with peanut oil until brown; add onions and jalapenos, cook until onions are tender.
Add oregano, cumin, New Mexico and pastilla chiles, cayenne, garlic and salt to taste; stir then add tomato puree, tomatoes, water and ale.
Bring to a boil, then reduce heat to a simmer, simmer until the meat is tender, about one hour.
Add bacon and sprinkle with lemon juice just before serving.