#6) Firehouse Chili

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olive oil
3 onions, chopped
4 garlic cloves, minced
1 pound pork, cut into 1/2 inch cubes
3 pounds chuck roast, cut into 1/2 inch cubes
1 pound ground chuck
3 hot red peppers, minced
3 jalapeno peppers, minced
2 T. cilantro, finely chopped
1 12-ounce can beer
1 12-ounce jar salsa
4 T. chili powder
1 t. paprika
1/4 t. each: cayenne pepper, beef bouillon, basil and oregano
1/2 t. each: ground marjoram and thyme
1 1/4 t. ground cumin
3-4 medium tomatoes, chopped
2 ounces whiskey (optional)

Saute onion and garlic in olive oil in large pot. In large skillet, brown meat in portions. Use 1 T. of olive oil for each 1 pound of meat as it is browned. When meat portion is browned, add it to the pot with the onion and garlic. Season with salt and pepper to taste.

Add all remaining ingredients except whiskey. Simmer, covered, about 2 1/2 hours. Add whiskey, if using, and simmer an additional 30 minutes. Serves 6.

Serve with bowls of grated sharp cheese and chopped onions. The guys really love this meaty recipe.

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