Ingredients
1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes1 pound pork stew meat, cut into 1/2-inch cubes1/3 cup chili powder, divided4 tablespoons canola oil, divided1 large onion, finely chopped1 celery rib, finely chopped3 garlic cloves, minced1 tablespoon chopped canned green chiles1 carton (32 ounces) beef broth3/4 cup beer3/4 cup tomato sauce2 tablespoons grated dark chocolate3 teaspoons ground cumin1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon ground mustard1/2 teaspoon cayenne pepper
Preparation
Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chiles and remaining chili powder; cook 1 minute longer.
Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.
