Pork Beef and Black Bean Chili

Ingredients
2 tablespoons olive oil
1 pound ground pork
1 pound ground beef
1 pound chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
2 cups water
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper
3 6-ounce cans tomato paste
2 teaspoons sugar
3 cups diced fresh tomatoes
3 cups diced onions
3 cups diced red bell peppers
3 cups canned black beans, drained, rinsed (from three 15-ounce cans)
1 cup chopped fresh cilantro
2 3/4 cups (about) beef broth
Grated cheddar cheese

Preparation
Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes. Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

http://www.epicurious.com/recipes/food/views/Pork-Beef-and-Black-Bean-Chili-107280

Beef Jerky (oven)

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Whip up a batch that’s way better than the bagged stuff.

Step 1
Prep the beef. Start by putting a 2-pound trimmed strip steak in the freezer for 3 minutes to make it easier to slice. Use a long, sharp knife to cut the steak in half lengthwise, then again crosswise. Then cut it lengthwise into thin strips. Use a meat pounder to lightly flatten the strips to an eighth of an inch thick.

Step 2
Make a marinade. In a medium bowl, whisk together 5 Tbsp of dark-brown sugar, 4 chopped fresh garlic cloves, 2 Tbsp of rice-wine vinegar, 3 Tbsp each of oyster sauce and soy sauce, 1 Tbsp ground coriander, 1/2 Tbsp curry powder, the juice of 1 lime, and a few chopped cilantro leaves. Place the beef in a large resealable plastic bag, add the marinade, and leave it in the fridge for at least 4 hours or up to a day.

Step 3
Cook it slowly. A low-temperature oven will dehydrate the beef. Place the slices on a baking rack set over a baking sheet. Bake in a 200°F oven until dry, about 45 minutes.