---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: David's 3-Bean Chile
 Categories: Main Dish
      Yield: 8 Servings
 
      2 lb Pork Shoulder Blade Roast
      2 lb Stew Beef
      2 t  Salt
     28 oz Whole Canned Tomatoes In
           -Juice
      1 c  BBQ Sauce With Chiles Ancho
           -& Chipotle
     15 oz Trappey's Jalapinto Canned
           -Beans
     15 oz Canned Kidney Beans
     15 oz Canned Great Northern Beans
      1    Sweet Onion
      2 c  Sharp Cheddar Cheese,Grated

[Note: This dish begins by cooking traditional Mexican pork Carnitas.
Beef is then browned in the rendered pork fat, and the chile assembled
by adding and simmering the remaining ingredients. If you already have
some  of my "Ancho & Chipotle BBQ Sauce" in the freezer, you are most
of the way there! Family rating: 4/5, David's rating 4.5/5.]
Cut pork into bite-sized pieces-do not trim fat-approximately 3/4 x 3/4
x 1-1/2 inch. Put pork into a heavy bottomed pot and add salt & water
to just cover. Bring to a boil & cook uncovered over medium heat until
fat is rendered and water is evaporated, about 1 hour. Stir pork in hot
fat and continue cooking until well browned, another 5 to 10 minutes.
Pork should be tender, but not falling apart. Remove the pork Carnitas
to a bowl using a slotted spoon to drain the fat. Brown stew beef in
pork fat in two or three stages, transfering browned beef to the bowl
with the pork. Drain fat from pot, return to stove, and add canned
tomatoes. Return to a boil, and deglaze the pot by scraping the bottom
& sides with a spoon. Return meats to the pot and add BBQ sauce. Simmer
for 1-2 hours. If tomatoes are still whole, smash them against the side
of the pot with a slotted spoon unitl no large chunks remain. Add beans
& cook for another 20-30 minutes.

Serve with finely diced sweet onion and grated sharp cheddar.

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