Oven-Braised Chili & Beans

5 Tbsp. vegetable oil
1 1/2 Tbsp. ground cumin
2 lbs. trimmed lean beef chuck or bottom round, cut into 1” pieces
1 1/2 Tbsp. dried oregano
2 lbs. trimmed boneless pork loin, cut in 1” pieces
3 large onions, chopped (about 4 1/4 c.)
5 large cloves garlic, crushed thru press
1/2 c. chili powder
1 Tbsp. sugar
1 Tbsp. unsweetened cocoa powder
2 tsp. salt
1 (12 oz.) bottle beer
1 (1 lb.) can diced tomatoes
3 Tbsp. tomato paste
3 (1 lb.) cans kidney beans, rinsed

Heat one tablespoon oil in ovenproof six-quart Dutch oven over high heat. Add third of chuck and pork; cook until browned on one side, four – five minutes. Turn pieces over; cook one minute. Remove meat to platter. Repeat with two more batches of chuck and pork. Heat remaining two tablespoons oil in pot over medium-high heat. Add onion; saute for 10 minutes. Stir in garlic, cumin and oregano; cook for one minute. Stir in chili powder, cocoa powder, sugar and salt; cook for one minute. Pour in beer, scraping any brown bits from bottom of pan with wooden spoon. Stir in tomatoes and tomato paste. Return meat with any accumulated juices to the pot. Bake, covered, in preheated 300° oven for about two hours, stirring once, or until meat is tender. Add beans. Bake, covered, for one hour longer. Serve with sour cream and top with some shredded Cheddar cheese if desired. Makes 12 servings.

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