Ingredients

2 1/2 pounds beef chuck, cut into 1 inch cubes
2 1/2 pounds pork shoulder, cut into 1 inch cubes
1 tablespoon kosher salt plus more to taste
Freshly ground black pepper
1/3 to 1/2 cup olive oil
2 large Spanish onions, chopped
10 large cloves garlic, minced
1/4 cup New Mexico red chile powder
2 tablespoons ancho chile powder
1 tablespoon ground cumin
2 teaspoons oregano, crushed (preferably Mexican)
6 cups beef or chicken broth, homemade or low-sodium canned (see note)
Two 15 1/2-ounce cans pinto beans, drained and rinsed
Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced

fresh or pickled jalapeno peppers.

Directions

Pat the meat dry with a paper towel and season
with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high
heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat
to a bowl and reserve.
Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes,
scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2
minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the
stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with
salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the
chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and
pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded
cheddar, minced fresh or sliced pickled jalapenos.
Cook's Note: Try to avoid using canned beef broth because it can give the chili an unpleasant tinny taste. The
chili tastes best if made a day a head, refrigerated, and reheated.

Ingredients

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2001 Television Food Network, G.P. All rights reserved.