STIR IT UP
Constant stirring has ruined many a pot of chili. "The liquid evaporates, and then it's too dry, Susan says. Take the lid off the pot every eight to 10 minutes to stir, but no more. Allowing vegetables to get singed on the bottom of the pot carmelizes them, sweetening the chili. After an hour, add half the remaining broth along with two minced green chiles. Keep adding broth as necessary. Run reserved meat juices through acoffee filter and add to the pot.Fifteen minutes later, add the beef. After two hours, remove the pork tenderloin and the cheesecloth anddiscard. Add half the remaining seasoned broth. Thirty minutes into hour three, add all remaining ingredients. Blend well. Salt to taste. Dig in.