Gina Pfeiffer's Chili

• 4 tablespoons vegetable oil
• 1 green bell pepper, diced
• 2 cups diced onion
• 2 or 3 jalapeno peppers, minced
• 2 tablespoons minced garlic
• 2 celery stalks, diced
• 2 pounds chuck roast, cut into 3/4-inch cubes
• 1 1/2 pounds pork shoulder, trimmed and cut into 3/4-inch cubes
• 2 cups homemade or low-sodium beef stock
• 2 cups prepared salsa
• 1 1/2 teaspoons ground cumin
• 1 tablespoon and 1 1/2 teaspoons Mexican oregano (see note)
• 1/4 cup chili powder
• 1 tablespoon plus 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons cayenne pepper
• 3/4 cup beer
• Kosher salt and freshly ground black pepper to taste

1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
2. Add the green pepper, onion, jalapeno, garlic and celery.
3. Cook, stirring occasionally, until tender, about 8 minutes.
4. Transfer to a bowl.
5. In the pan used to cook the vegetables, heat the remaining oil over high heat.
6. Add 1/4 of the combined meat to the oil and brown it on all sides for about 6 minutes.
7. Remove with a slotted spoon and brown the remaining three batches of meat.
8. (Use a little more oil if needed.)
9. Pour the stock into the pan and bring to a boil, stirring to dissolve the brown bits in the pan.
10. Set aside.
11. In a stockpot, combine the meat and the vegetables.
12. Add the salsa, cumin, oregano, chili powder, coriander, cayenne pepper, reserved stock and beer to the pot and bring to a simmer.
13. Cover and simmer for 2 hours, stirring occasionally.
14. Uncover and simmer 30 minutes to 1 hour to thicken the chili.
15. The meat should be tender but not falling apart.
16. Add salt and pepper to taste.
17. Serve over rice.

vegetable oil, green bell pepper, onion, peppers, garlic, celery stalks, chuck roast, pork shoulder, beef stock, salsa, ground cumin, oregano, chili powder, ground coriander, cayenne pepper, beer, kosher salt

Taken from cooking.nytimes.com/recipes/8856 (may not work)