Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3   cup          Corn oil
   3       Large        onions, chopped
   6       cloves       Large garlic cloves, minced
   5       Tablespoon   Mild ground chiles 
   1       Teaspoon     HOT ground chiles Or Cayenne pepper 
   2       Tablespoon   Ground cumin
   1       pound        Lean pork, ground
   5       pound        Boneless beef chuck, Trimmed of fat, cubed 1/2"-3
   2       Teaspoon     Oregano
   2 1/2   Teaspoon     Salt
     1/2   Teaspoon     Fresh ground black pepper
  28       Ounces       Italian plum tomatoes, Canned, with juice
  24       Ounces       Good amber beer (New Amsterdam, Dos Equis)
  13       Ounces       Beef broth
   2                    Bay leaves
  34       Ounces       Kidney beans

Preparation:

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes. Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.