Ingredients
- 2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes
- 2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes
- 1 tablespoon kosher salt
- Freshly ground black pepper
- 1/3 to 1/2 cup corn oil
- 2 large Spanish onions, chopped
- 10 large cloves garlic, minced
- 1/3 cup chili powder, plus 2 tablespoons
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 (15-ounce) can diced tomatoes
- 5 cups low-sodium chicken broth
- 2 (15 1/2-ounce) cans pinto beans, drained and rinsed
- Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, 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 as needed. Transfer meat to a bowl and reserve.
Discard all but 2 tablespoons of 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 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 79 reviews
By jenbinkc
Kansas City, MO
on January 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A nice spin on a traditional chili. I followed the recipe without any modifications and my only comment is that it is very spicey in my opinion. I love spice so I didn't have a problem with it, but my kids were slightly put off. They just added twice the sour cream that they normally would have and drank about a gallon of milk with dinner. If I were making it again for the family, I would cut back on the chili powder (it does call for a ton!. This was even better the next day so make enough for leftovers!
By jpricco
on October 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is fantastic! I made it the day the Giants won the World Series and it was such a hit. I followed the recipe exactly - it bugs me when people tweak recipes too much - and it was so good! I would definitely make it again. I did follow the suggestion of one reviewer and added a roux to thicken it up a bit and I would also suggest adding an extra can of pinto beans if you want it "beanier". Also, I didn't feel it needed the extra 2T of chili powder at the end. It was spicy enough for me without it. I liked the combo of meat and pork and I probably simmered it longer than an hour so everything was super tender.
By tfarmer11
on February 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this a few times. The first time, I used both beef and pork, but the texture was just off--the beef was not as tender as the pork. So the second time around I used all pork. I died and went to chili heaven, plus I had lots of leftovers to go there again.
Read all 79 reviews