30 ounce tomatoes diced with green chile peppers such as ro*tel®, undrained canned
2 teaspoons cayenne pepper
2 teaspoons new mexico chile powder
1 tablespoon chili powder hot
2 pounds chorizo sausage chopped
12 fluid ounce beer dark or as needed
1 teaspoon basil dried
1 teaspoon marjoram dried
7 cloves garlic minced
1 teaspoon garlic powder
8 ounce chiles diced green ortega® canned such as Chiles
2 teaspoons ground cumin
1 teaspoon ground pepper black
4 jalapeño peppers seeded chopped
1 teaspoon mexican oregano dried
2 habanero peppers seeded chopped
16 ounce picante sauce pace® such as Picante Sauce
15.5 ounce salsa el pato® canned such as Salsa de Chile Fresco
2 teaspoons hickory salt smoked
2 pounds pork stew meat cubed
2 pounds buffalo stew meat cubed
3 onions sweet coarsely chopped
6 ounce tomato paste canned
1 teaspoon cocoa powder unsweetened
1 tablespoon lard as needed
1 tablespoon lard as needed
Equipment
frying pan
whisk
pot
slotted spoon
Directions
Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper.
Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.
Heat a heavy skillet over medium heat, and fry the bacon until crisp.
Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.
In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.
