Scott Mardis' Chili

• 2 lbs. Ground Beef (80/20)
• 1 pork tenderloin cut into very small cubes
• 1 small chuck roast (fat trimmed) cut into very small cubes
• 1 large onion chopped
• 3 cloves of garlic chopped
• 2 jalapenos chopped
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/4-1/2 cup chili powder
• 1 cube unsweetened chocolate
• 2 bay leaves
• 4 cups of beer (drink one)
• 2 cans black beans (drained)
• 1 can chopped tomatoes

1. Cook onions, jalapenos and garlic for 5 minutes in 1 tablespoon of oil.
2. Add oregano and cumin and mix. In same pan brown meats until no longer
3. pink. Stir in chili powder, chocolate, bay leaves, salt and pepper. Add
4. tomatoes and combine. Add beer and bring to a boil. Reduce heat and
5. simmer for tow hours.
6. Add beans and cook for 20 minutes. Serve in a bowl with selected
7. garnishes (shredded cheese, sour cream, red onion, etc.)
8. This was kinda of thrown together so play with the ingredients and
9. amounts. To thin, add more beer. Too runny, you didn't drink enough of
10. the beer! Not enough beans, add more..you get the idea :)

ground beef, pork tenderloin, chuck, onion, garlic, jalapenos chopped, oregano, ground cumin, chili powder, chocolate, bay leaves, black beans, tomatoes

Taken from www.epicurious.com/recipes/member/views/scott-mardis-chili-50176383 (may not work)