Texas Roadhouse Chili

Heat a large (7-quart) Dutch oven, preferably enameled cast iron, over high heat until very hot, at least 5 minutes. Add 3 tablespoons of the oil. When the oil is hot but not smoking add the beef stew meat and brown on all sides for 3 to 4 mnutes, stirring frequently. Using a slotted spoon, transfer the meat to a large bowl and drain fat from the pan. Add 2 tablespoons of oil to the pan and brown the pork for 3 to 4 minutes. With a slotted spoon, transfer the pork to the bowl holding the beef; drain fat from the pan. Add the remaining 1 tablespoon of oil and brown the ground beef; this takes appoximately 5 minutes. Transfer to the bowl holding the other meat. Add the onion, jalapeno and garlic puree to the pan; saute for 5 mintues. Add all of the remaining ingredients. Bring to a boil over high heat and simmer uncovered, for 10 minutes. Cover, reduce heat to low, and simmer for 1 1/4 to 1 1/2 hours.
Serve bowl of chili topped with a small portion of the salsa.

Pico de Gallo Salsa