Ingredients:

Makes 6 to 8 Servings

1 1/2 pounds beef chuck roast, coarsely ground
1 1/2 pounds pork shoulder, cut into 1/2-inch cubes
1 large onion, chopped
3 large garlic cloves, minced
3 cups beer or water
1 cup chopped Roma tomatoes
1/2 cup chili powder
1 teaspoon salt
1 tablespoon cumin
1 1/2 teaspoons paprika
2 tablespoons instant masa mix combined with 3 tablespoons warm water

Preparation:

Stir both meats, onion and garlic in heavy large saucepan over medium heat until meat is no longer pink. Mix in beer or water, then all remaining ingredients except masa. Cover and simmer until chili is reduced to 12 cups, stirring occasionally, about 3 hours.

Degrease chili. Stir dissolved masa into chili. Cover and simmer 30 minutes. Refrigerate overnight to blend flavors.
(Can be prepared 5 days ahead.)

Combine all ingredients in heavy small saucepan over medium heat. Cook 10 minutes, stirring occasionally.