Walking Tacos With Campfire Chili

• 3 tablespoons vegetable oil
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
• salt to taste
• 2 onions, coarsely chopped
• 1 jalapeno chile pepper, finely chopped, or more to taste
• 4 cloves garlic, coarsely chopped
• 1 (28 ounce) can crushed tomatoes
• 1 cup orange juice
• 1/2 cup lime juice
• 2 tablespoons chili powder
• 2 limes, zested
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 (10 ounce) packages corn chips (such as Fritos(R))
• 1 cup crumbled cotija cheese
• 1/2 cup pickled jalapeno peppers
• 2 limes, cut into wedges
• 1 bunch cilantro, roughly chopped

1. Heat oil in a large Dutch oven over high heat. Season beef chuck and pork shoulder generously with salt. Cook in the hot oil in batches until browned on all sides, about 5 minutes per batch.
2. Stir onions, jalapeno chile pepper, and garlic into the Dutch oven; cook until soft, 3 to 5 minutes. Add tomatoes, orange juice, lime juice, chili powder, lime zest, cumin, and oregano. Bring to a boil; reduce heat, cover partially with the lid, and simmer until beef and pork fall apart when pressed, about 3 hours.
3. Divide corn chips among serving bowls. Spoon chili on top. Garnish each serving with cotija cheese, pickled jalapeno peppers, limes, and cilantro.

vegetable oil, beef chuck, pork shoulder, salt, onions, chile pepper, garlic, tomatoes, orange juice, lime juice, chili powder, ground cumin, oregano, corn chips, cotija cheese, jalapeno peppers, cilantro

Taken from www.allrecipes.com/recipe/258446/walking-tacos-with-campfire-chili/ (may not work)