Serves 8-10 Difficulty
1 pound boneless beef chuck, trimmed and cut into 1/2" pieces 1 pound boneless pork shoulder, trimmed and cut into 1/2" pieces 1 pound boneless beef bottom round, trimmed and cut into 1/2" pieces 2 Tablespoons vegetable oil 8 cloves garlic, minced 2 onions, chopped 1/4 cup bourbon 4 dried ancho chiles, stems and seeds removed 1 can pepsi Two 28 ounce cans plum tomatoes, drained and chopped 1 cup dry red wine 1 red bell pepper, stemmed, seeded and chopped 1/2 cup pitted black olives, chopped 1 Tablespoon ground cumin 1 Tablespoon dried oregano Salt One 4 ounce can chopped jalapeno peppers 1 pound kidney beans, washed and soaked in water over night White rice for serving
Add the fat cut from the meat to a large stock pot and cook over low heat until fat is rendered. Remove and discard solids.
Add oil to pot, heating over medium heat. Add onions and saute until they begin to turn translucent. Add garlic and saute for 1 minute. Add meat and bourbon to pot. Simmer, uncovered for 1 hour.
Place chiles and pepsi in a small saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Strain pepsi liquid into meat.
Place chile solids into a food processor and blend until smooth. Add processed chiles to meat along with tomatoes, and wine. Add red bell pepper, olives, cumin, oregano, jalapenos and beans. Season to taste with salt and mix well.
Simmer chili, uncovered for 2 to 2-1/2 hours or until beans are tender. Serve over rice.
The day before you make this chili, soak beans in a large bowl covered with water overnight.