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Up North Chili


2 pounds beef chuck, trimmed
2 pounds pork shoulder, boned
6 - 8 garlic cloves, minced
1 large white onion, chopped
2 jalapeno chiles, seeded and
4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon salt
2 - 4 dashes cayenne pepper
1 1/2 to 2 (12 ounce) cans beer
1 cup strong black coffee
1 (28-ounce) can crushed tomatoes
   with puree
3 (15-ounce) cans kidney beans,
   rinsed and drained
Sour cream, for garnish
Green onions, chopped, for garnish
Red onions, chopped, for garnish


Prep Time: 20 Minutes
Cook Time: 4 Hours
Yield: 8 To 10 Servings

In a large pot, heat 3 tablespoons of olive oil. Brown the beef, about 3 minutes on each side.

Remove the beef.

Add the onion, garlic, and chilis, then cook until soft.

Return the meat to the pot.

Add chili powder, cumin, oregano, salt, cayenne, beer, and coffee.

Simmer the meat, uncovered, at a low temperature for 2 1/2 to 3 hours, until the meat can easily be shredded with a fork.

Don't let the meat dry out. Add beer as necessary.

When ready, place the meat on a cutting board and shred it, returning the shredded meat to the pot.

Add tomatoes and kidney beans.

Simmer uncovered for 1 hour.

Serve garnished either with a dollop of sour cream
and chopped green onions or grated cheddar cheese and chopped red onions.

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