Award-Winning Chuck Wagon Chili

• 1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
• 1 pound pork stew meat, cut into 1/2-inch cubes
• 1/3 cup chili powder, divided
• 4 tablespoons canola oil, divided
• 1 large onion, finely chopped
• 1 celery rib, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon chopped canned green chilies
• 1 carton (32 ounces) beef broth
• 3/4 cup beer
• 3/4 cup tomato sauce
• 2 tablespoons grated dark chocolate
• 3 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper

1. Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer.
2. Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

chuck roast, pork stew meat, chili powder, canola oil, onion, celery, garlic, green chilies, beef broth, beer, tomato sauce, chocolate, ground cumin, oregano, salt, ground mustard, cayenne pepper

Taken from www.tasteofhome.com/recipes/award-winning-chuck-wagon-chili/ (may not work)