Beef-and-Pork Chili
The recipe Beef-and-Pork Chili can be made in approximately 4 hours and 45 minutes. This recipe makes 8 servings with 767 calories, 59g of protein, and 37g of fat each. For $3.54 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 57 people have tried and liked this recipe. It works well as a pretty expensive main course for The Super Bowl. A mixture of boneless pork shoulder, brown sugar, chile peppers, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free diet. A couple people really liked this American dish. With a spoonacular score of 95%, this dish is awesome. Beef and Pork Italian Chili, Pat's Famous Beef and Pork Chili, and 8th Annual Chili Contest: Entry #4 – Chili Braised Beef with Cornbread Dumplings are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 265 minutes
Ingredients:
1 tablespoon apple cider vinegar
4 dried chiles de arbol, stems removed
2 pounds beef chuck, cut into 1/2-inch cubes
2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1 tablespoon packed brown sugar
2 15-ounce cans low-sodium beef broth
2 15-ounce cans pinto beans, drained and rinsed
1 28-ounce can whole peeled tomatoes
2 Fresno chile peppers, sliced
4 dried guajillo chile peppers, stems removed
Sour cream, diced red onion and chopped avocado, for topping
6 cloves garlic, crushed
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
2 tablespoons masa harina (corn flour)
1/4 cup extra-virgin olive oil
1 teaspoon dried oregano
1 red onion, sliced
2 tablespoons tomato paste
Tortilla chips, for serving
Equipment:
dutch oven
pot
blender
bowl
slotted spoon
Cooking instruction summary:
Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute. Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blender and transfer to a large bowl. Wipe the pot clean. Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning, until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go. Return the meat to the pot along with the pureed mixture and 3 cups water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occasionally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips. Keep the seeds in the chile peppers for this recipe-they add a nice amount of heat. Photograph by Ryan Liebe
Step by step:
1. Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes.
2. Remove to a plate and set aside.
3. Heat 2 tablespoons olive oil in the pot.
4. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes.
5. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.
6. Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blender and transfer to a large bowl. Wipe the pot clean.
7. Season the beef and pork generously with salt and pepper.
8. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning, until browned, about 7 minutes.
9. Remove each batch to a bowl with a slotted spoon as you go.
10. Return the meat to the pot along with the pureed mixture and 3 cups water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occasionally, until the meat is tender, about 3 1/2 hours.
11. Add the beans and cook until tender, 15 minutes.
12. Serve with assorted toppings and chips.
13. Keep the seeds in the chile peppers for this recipe-they add a nice amount of heat.
14. Photograph by Ryan Liebe
Nutrition Information:
covered percent of daily need
