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Follow your grinders instructions to grind both the chuck
roast and pork shoulder using the large or coarse grinding
plate.
The initial browning of the meat occurs in three batches.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon
vegetable oil and a third each of the beef, pork, chopped
tomatillos, chopped onions and 1 tablespoon chili powder.
Sauté until meat is brown but cooked through. Drain any
liquid and remove to a bowl and set aside. Follow same
instructions for the following two batches. Once the
browning is finished, lower the heat to medium-low and add
back all of the meat, tomatillo, onion, chili powder
mixture.
Next add the remaining 1 tablespoon of chili powder, 2
tablespoons ground cumin, 1 teaspoon ground cayenne pepper,
1 tablespoon paprika, 1 teaspoon cocoa powder, 1 teaspoon
dried oregano and 1 teaspoon Accent, if using. Stir well to
combine.
Use scissors to cut up the whole tomatoes in the can or
pour into a large bowl and crush by hand. Add to the Dutch
over and stir. Next stir in the minced garlic, 2 whole dried
cayenne peppers and the bay leaf. Add enough water to cover,
usually 1 cup and stir. Cover the Dutch oven and simmer
slowly for 1 1/2 hours, stirring often to avoid burning or
sticking.
After 1 1/2 hours of cooking, remove bay leaf and whole
cayenne peppers. Open the light red kidney beans, drain and
rinse well under cold water in a colander and add to the pot.
Stir well then cover and continue to simmer slowly for 30
more minutes, stirring often.
After the 30 minutes, taste for seasoning and add salt
and pepper to taste. Remove the lid and simmer for 15 to 30
minutes more to your desired thickness. Serve with you
favorite garnishes.
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