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
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

Popular Recipes
Slow Cooker Corn and Jalapeño Dip

I Wash You Dry

Chocolate Peanut Butter Oatmeal Dairy-Free No-Bake Cookies

Go Dairy Free

Schroeder's Piano Key Cookies

Love Bakes Good Cakes

Grilled Fish With Sun Dried Tomato Relish

Foodista

Slow Cooker Apple Cobbler

Spicy Southern Kitchen