Chili Colorado

• 1 12 lbs boneless beef chuck roast
• 8 ounces boneless pork butt
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 12 teaspoons chili powder
• 14 teaspoon ground cumin
• 1 small bay leaf
• 12 teaspoon salt
• 1 12 cups canned tomato puree
• 1 cup water

1. Cut the pork and beef into strips about 1/8 inch thick by 1/2 inch wide, trimming away excess fat.
2. Heat the oil in a large pot over medium-high heat.
3. Add enough meat to cover the bottom of the pot.
4. Cook until browned, about 4 minutes.
5. Transfer to a bowl, and continue with another batch of raw meat until all is cooked.
6. Return all of the meat to the pot and add all the remaining ingredients.
7. Bring to a boil and cook over medium heat for 1 1/2 hours (or bake covered in a 400F oven for 1/2 hours).
8. Serve rolled in warmed tortillas, with sour cream and salsa.

chuck roast, pork butt, olive oil, onion, garlic, chili powder, ground cumin, bay leaf, salt, tomato puree, water

Taken from www.food.com/recipe/chili-colorado-68844 (may not work)