Elwin's PondeRoacha "Controlled Burn" Chili

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2 lbs ground lean beef or beef chuck in 1/4 -1/2" cubes (takes longer)
1 lb fresh ground chorizo (optional)
8 T olive oil or other cooking oil
5 T medium chili powder
3 medium onions, chopped
8 garlic cloves
2 tsp oregano, preferably Mexican crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp ground black pepper
1-2 cans of diced tomatoes
6-8 oz tomato sauce
12 oz Corona beer (American beer can be used)
8-12 oz can of beef broth or beef stock (use as needed to keep from getting too thick until the end)
2 roasted green chilis (preferably from Hatch, NM or Mesilla valley )

1-3 fresh Jalapenos
1-3 fresh Habaneros
1-3 fresh Serranos
2-4 dried Tai or cayenne chili peppers

Mix meat with 3 table spoons olive oil in non-aluminum bowl. If using chuck cubes, let stand in refrigerator overnight.

Heat 3 T oil in large, heavy skillet over med-hi heat. Brown the ground beef, if cubed chuck in batches on all sides, about 5 minutes (do not crowd).
Pour off or drain and transfer to a large pot. Add chorizo to skillet and brown well if used. Transfer to pot. Reduce heat to med-lo. Add more oil to skillet if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic. Stir 2 minutes. Add chili powder, oregano, cumin, salt and pepper. Stir 1 minute, then transfer to pot. Stir in tomatoes, tomato sauce, broth and beer. Add diced green chilis and whole Jalapeno, Habanero, Serrano & Tai chili peppers (remove whole peppers when flavor and heat intensity is favorable- this is the "controlled burn"  part). Bring to a boil then reduce heat to as low as possible.

Cover and simmer until until flavors have reached their maximum  (generally 3 hours when using ground beef, 5 to 6 hours best for the cubed chuck, which must be very tender). Stir occasionally.

Uncover during last hour if necessary to thicken liquid into a sauce if desired.

Serves 6 generously.

(An Alamogordo, NM Chili Cook-off, a must read)

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