Master Chef recipes
Put the beef and pork in a large bowl. Sprinkle with the cumin, chili powder, and salt, tossing to coat.
Coat a large stockpot with the oil and place over medium heat. When the oil is hot, add the beef and pork. Do this in batches, if necessary, to avoid overcrowding the pot.
Brown on all sides. Remove the meat to a side platter and keep the pot on the heat.
Add more oil to the drippings in the pot, if necessary. Add the garlic, celery, onion, bell pepper, and jalapeno. Cook and stir for 10 minutes, or until the vegetables soften.
Return the meat to the pot. Place the tomatoes (with juice) in a large bowl and hand-crush them until chunky. Add the tomatoes to the pot along with the broth, beer, chipotles, cinnamon, and oregano. Simmer, uncovered, for 2-1/2 hours, or until the meat is fork-tender and comes apart with no resistance.
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