1. In a large saute pan, fry the found beef and pork until brown.
  2. When it is getting close to browned, add the Worcestershire sauce and garlic powder.
  1. While the meat is cooking, heat the olive oil in a large dutch oven over low heat,
  2. Add the diced vegetables and cook until tender.
  3. Once the vegetables are tender and fragrant, add the white wine and reduce.
In the Meat Pan
  1. Turn the heat to low
  2. Push the meat to the side of the pan to open a spot in the center
  3. Place the tomato paste in the open center topped by the spice blend
  4. Mix the tomato paste and spice, cooking for about a minute to bloom the spices
  5. Immediately blend the tomato paste, spices and meat to coat the meat with spices
  6. Let the spices blend with the meat for a few minutes
  7. Add the beer and scrap the bottom of the pan with a wooden spoon to deglaze any browned bits Let the beer reduce for a few minutes
  8. Add the tomatoes, using a wooden spoon to break up the San Marzano tomatoes
  9. Let the mixture simmer for anywhere from 10-30 minutes to let the flavors meld
  1. Add the meat mixture to the dutch oven with the vegetables
  2. Rinse and add the cans of beans
  3. Cover and simmer for another hour or two. The longer it simmers, the better the flavors combine
  1. Combine the sour cream, chopped cilantro and ground cumin in a small food processor. Process until smooth
  2. Serve the chili and stoneware bowls with a dollop of sour cream and cilantro leaves.