Chili
3 tbsp oil
675g boneless pork shoulder cut into rough 2-inch cubes
1kg beef chuck cut into rough 2-inch cubes
salt
2 onions, roughly diced
1 jalapeno, small dice (more if you like more heat)
zest of 2 limes
125ml lime juice (about 3 large limes)
250ml orange juice
800g crushed tomatoes
1 tsp dried oregano
1 tbsp ground cumin
2 tbsp chili powder
2 large bags of fritos
1 cup pickled onions
1/2 cup pickled jalapenos
1 cup crumbled feta
1 bunch coriander, roughly chopped
2 limes, cut in wedges
Other toppings: grated sharp cheddar, scallions, diced onion, sour cream, avocado
Salt the meat generously. Add the oil to a large dutch oven set over high heat. Brown the meat. It’s best to do this in batches so all sides of the meat get a good deep char.
Add the onion, jalapeno and cook until just soft, about 3 to 5 minutes. Stir in the , lime juice, orange juice, tomatoes, oregano, cumin and chili powder.
Bring the entire pot to a boil then reduce to a gentle simmer. Set the lid on the pot so it’s partially covered and simmer until the meat falls apart when gently pressed, about 3 hours.
If the chili gets too thick in the process add a bit of water to thin it out then continue to simmer.The chili can be made up the three days in advance. Reheat with a bit of water to thin.
Assemble by pouring out the fritos into a serving dish and top with chili, pickled onions and jalapeños, cheese, coriander, and limes. Serve right away.
