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:

Quickview
767k Calories
59g Protein
37g Total Fat
51g Carbs
56% Health Score
Limit These
Calories
767k
38%

Fat
37g
57%

  Saturated Fat
12g
78%

Carbohydrates
51g
17%

  Sugar
10g
11%

Cholesterol
166mg
56%

Sodium
1319mg
57%

Get Enough Of These
Protein
59g
118%

Vitamin B3
19mg
97%

Vitamin B6
1mg
90%

Zinc
12mg
84%

Selenium
57µg
82%

Vitamin C
61mg
74%

Phosphorus
716mg
72%

Vitamin B12
4µg
71%

Vitamin B1
1mg
68%

Vitamin B2
0.89mg
53%

Potassium
1723mg
49%

Iron
8mg
46%

Magnesium
166mg
42%

Fiber
9g
38%

Copper
0.74mg
37%

Manganese
0.74mg
37%

Vitamin E
4mg
33%

Vitamin B5
2mg
27%

Vitamin K
26µg
25%

Calcium
202mg
20%

Vitamin A
914IU
18%

Folate
67µg
17%

Vitamin D
0.22µg
1%

covered percent of daily need
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The Arabs invented caramel.

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