New Mexico Chili

yield: 11 total time: 85 minutes

3 tablespoons butter divided, only 2 Tblsp if using ground beef - see Tip# 1
2 yellow onions medium, chopped into large bite-sized pieces
3 pounds pork tenderloin ; trim off fat, white connective tissue & silver skin & cut into 1" cubes, see images below
4 cups water
3 tablespoons masa harina corn flour or regular all purpose flour
12 ounces beer bottle Moosehead, or use whatever beer you like
1/2 cup strong brewed coffee
6 ounces tomato paste can organic
28 ounces crushed tomatoes can organic, see Tip# 3
1 tablespoon ground cumin
1/2 tablespoon red chili powder
1/2 tablespoon ancho chili powder
1 tablespoon dried oregano
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper approx 30 pepper mill turns per tsp
1/4 cup finely chopped fresh cilantro or 1 Tblsp dried
2 tablespoons minced fresh garlic ok to use store bought minced garlic in a jar
12 ounces La Victoria Salsa Jalapeña extra hot, either red or green
2 fresh jalapeño peppers small, seeded & finely chopped
3 chipotle chiles
7 1/2 ounces chipotle peppers in adobo sauce
2 teaspoons Worcestershire sauce
15 1/2 ounces pinto beans cans organic, drained
15 1/2 ounces red kidney beans cans organic, drained
15 1/2 ounces black beans cans organic, drained
Sour Cream
shredded cheddar cheese
flour tortillas warmed
chopped fresh cilantro garnish with roughly, optional

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