1/4 c. vegetable oil
2 medium onions, finely chopped
2 green peppers, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 1/2 lbs. stewing beef, cut into 1" - 2" pieces
2 lbs. pork shoulder, cut into 1" - 2" pieces
salt and freshly ground pepper
5 14 1/2 oz. cans diced tomatoes
2 bottles pale ale
7 T chili powder (or to taste)
4 jalapeno chilies, seeded and minced
1 tsp. cayenne pepper
1 tsp. cumin
hot pepper sauce
chopped green onions
grated cheddar cheese
Saute onions, peppers, celery and garlic in oil until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside.
Increase heat to high. Add beef and pork and sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes.
Return vegetables to pot. Add tomatoes, ale, chili powder, chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours.
Taste, adjust seasonings if necessary. Uncover and simmer until thinckened and meat is tender, 2 more hours.
Serve with green onions, cheddar cheese, avocado and sour cream.