New Mexico Chili

Ingredients

• 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

Nutrition

• Calories : 400 calories
• Carbohydrate : 33 grams
• Cholesterol : 90 milligrams
• Fat : 15 grams
• Fiber : 7 grams
• Protein : 35 grams
• SaturatedFat : 4.5 grams
• Sodium : 4520 milligrams
• Sugar : 4 grams