Beef-and-Pork Chili

  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 20 min
  • Cook: 4 hr 25 min
  • Yield: 6 to 8 servings
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Ingredients

4 dried guajillo chile peppers, stems removed

4 dried chiles de arbol, stems removed

1/4 cup extra-virgin olive oil

2 Fresno chile peppers, sliced

1 red onion, sliced

6 cloves garlic, crushed

2 teaspoons ground cumin

1 teaspoon dried oregano

Kosher salt and freshly ground pepper

2 tablespoons tomato paste

1 28-ounce can whole peeled tomatoes

2 15-ounce cans low-sodium beef broth

2 tablespoons masa harina (corn flour)

1 tablespoon packed brown sugar

1 tablespoon apple cider vinegar

2 pounds beef chuck, cut into 1/2-inch cubes

2 pounds boneless pork shoulder, cut into 1/2-inch cubes

2 15-ounce cans pinto beans, drained and rinsed

Sour cream, diced red onion and chopped avocado, for topping

Tortilla chips, for serving

Directions

  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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Keep the seeds in the chile peppers for this recipe-they add a nice amount of heat.
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