Rio Grande Tex-Mex Soup

4 T oil
2 lb pork, diced
4 garlic cloves, minced
1 T cumin
1-3/4 C beef broth
1 4oz can green chilies, diced
1 T salt

4 C chopped onions
1 lb ground beef or turkey
1/4 C chili powder
2 16oz cans tomatoes
1 12oz bottle beer
1 T coriander
2 t oregano
2 16oz cans kidney beans, drained

In Dutch oven, in 3T oil, cook onions until golden brown; remove to plate. In 1T oil brown meats. Add garlic, chili powder, and cumin. Cook, stirring often, for 2 minutes. Add tomatoes, beef broth, beer, chilies, coriander, oregano, salt, and onions. Bring to a boil over high heat. Simmer over low heat, covered, for 3 hours. Add beans; cook 15 minutes.

In my family, we actually just call this chili and serve it with diced avocado and a dollop of sour cream on top. Or cheese and diced onion.