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Beef and Pork Chili Stew with Beer

pork, stews, chili, stirfry - pork

2 pounds boneless cross-rib steak; trimmed
1 pound boneless pork
2 tablespoons oil
3 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons dried oregano
2 teaspoons paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 onions; chopped
4 cloves garlic; slivered
2-1/2 cups beef stock
1 can (12 oz) beer
1/4 cup tomato paste
2 teaspoons granulated sugar
2 teaspoons unsweetened cocoa powder
----GARNISH----
1 cup sweet green pepper; diced
1/4 cup green onions; sliced
1/4 cup fresh coriander; chopped

Cut beef and pork into ¾-inch cubes. In Dutch oven or large heavy saucepan, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary. Transfer to plate. Drain off any fat in pan; reduce heat to medium. Add chili powder, cumin, oregano, paprika, coriander and cayenne pepper; cook, stirring, for 1 minute. Add onions and garlic; cook, stirring occasionally, for about 5 minutes or until softened. Return meat and any accumulated juices to pan. Blend in stock, beer, tomato paste, sugar and cocoa powder; bring to boil. Reduce heat, cover and simmer, stirring often, for 1-1/2 hours or until meat is tender, uncovering for last 30 minutes if necessary to thicken. Garnish: Toss together green pepper, green onions and coriander; sprinkle over each serving.

Contributor: Canadian Living Magazine (February, 1997)

Yield: 6 servings

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