Prison Chile

• 2 lbs beef brisket or 2 lbs flank steaks, cubed
• 2 lbs lean pork roast, cubed
• 1/4 cup oil
• 3 large onions, finely chopped
• 5 cloves garlic, minced
• 4 tablespoons red chili powder or 4 tablespoons green chili powder
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons cumin or 1 1/2 teaspoons comino
• 2 teaspoons crushed red pepper flakes
• 4 cups beef broth or 4 cups beer
• 1 tablespoon salt
• 1 teaspoon sugar
• 2 tablespoons cornmeal
• 1/2 lemons or 1/2 lime, juice of
• shredded cheddar cheese
• chopped onion
• sour cream

1. Brown the meat and onions and garlic in the oil in a stockpot.
2. Add all but cornmeal, lime, cheese, chopped onions, and sour cream.
3. Simmer over low for 3-6 hours, stirring occasionally.
4. Take off heat and refrigerate without eating.
5. In morning, scrape fat off top and put back on stove.
6. Sprinkle on the cornmeal; stir.
7. Add in lime.
8. Allow to simmer and thicken slightly.
9. Serve with a cold beer.
10. Use the cheddar, onino, and sour cream for garnish.
11. Serve.

beef brisket, lean pork roast, oil, onions, garlic, red chili powder, oregano, cumin, red pepper, beef broth, salt, sugar, cornmeal, lemons, cheddar cheese, onion, sour cream

Taken from www.food.com/recipe/prison-chile-28529 (may not work)