2 tbls grape seed oil or peanut oil
1 slice of thick smoked bacon or 2 thin slices
2 lbs chuck meat, trimmed of obvious fat
1 lb pork shoulder (picnic or butt) trimmed of fat.
6 tbls masa flour or AP flour
1 tbls chili powder
2 sweet medium onions
6 cloves of garlic.
3 tbls tomato paste
1 cup beef broth
1 cup chicken broth
1 bottle of pale ale.
3 tbls chili powder
8 ounces of tomato sauce or canned tomatoes
1 tsp sugar
1/4 tsp cinnamon
3 oz Mexican or bitter-sweet chocolate.
2 tbls masa flour
Place a heavy Dutch Oven on your best burner on low-medium to get it warm.
Add oil to pot.
Chop up slice of bacon into small bits and render it slowly in the pot with oil stirring frequently.
Cut the chuck and the pork into small cubes, 1/2 -3/4-inch. Place in a bag 6 tbls of masa flour (use all purpose flower in a pinch) and 1 tbls chili powder (see Chili Powder Recipe)
Place chuck and pork pieces into the bag and shake to coat. Then remove them shaking off the excess flour mixture.
When bacon is rendered (nearly crisp) increase heat to medium-high, remove bacon and drain it on a paper towel.
When pot reaches temperature (a minute or so) add meat to pot in several batches making sure never to cover the bottom of pot more than 75%, so in and let it sit there to brown, then stir it to brown on all sides. After each batch browns, remove it with a slotted spoon and brown the next batch. Repeat until all of the meat is cooked. Then pour off all of the grease except what is just coating the bottom of the pot. Reduce heat to medium.
Chop fine onions and mince garlic. Add onions to pot. Saute slowly (reduce heat if necessary) until soft. When soft add garlic and continue to saute slowly for 1 minute or so, stopping before the garlic browns. Push veggies to the side exposing the center of the pot. Add tomato paste to center of the pot and let it bronze up for a minute before stirring it into the mixture.
Add liquids to pot. Return meat, including bacon to pot and bring chili to a simmer (regular bubbling but not a vigorous boil) and cook it covered for 45 minutes.
Add 3-4 tbls of chili powder depending on the strength, 8oz tomato sauce or canned tomatoes with their juice, sugar and cinnamon. Continue to simmer for another 75-90 minutes until the meat is completelly tender.
Add chocolate and flour and cook for another 30 minutes or until you reach desired consistency.
Let cool for 1 hour, then place in refrigerator. The next day, remove the fat that has formed on the top. Reheat and eat.
