| Total: | 3 hr 35 min |
| Prep: | 20 min |
| Cook: | 3 hr 15 min |
| Yield: | 8 servings |
| Total: | 3 hr 35 min |
| Prep: | 20 min |
| Cook: | 3 hr 15 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 872 |
| Total Fat | 49 g |
| Saturated Fat | 15 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 70 g |
| Cholesterol | 199 mg |
| Sodium | 1490 mg |
| Serving Size | 1 of 8 servings |
| Calories | 872 |
| Total Fat | 49 g |
| Saturated Fat | 15 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 70 g |
| Cholesterol | 199 mg |
| Sodium | 1490 mg |
Reviews
Well!!! We made this concoction!! We are very good at following recipes and we cook often. We also love most food network recipes. This was terrible!! Worst chili I ever had. Don’t know who wrote it but you better talk to them.
Made the chili yesterday – 2 flaws with the recipe that I could see. First, calls for 6 cups of beef broth then states in directions to add 5 cups of broth? Second, which is the real big one that ruined this recipe completely – calls for 1 Tablespoon of Kosher salt – that is way, way, way too much salt – I think it should read a teaspoon, then add more to taste?
Real chili does not have beans. This is bean soup.
Great
This is not a review because I haven’t made it yet but, from reading the recipe, it seems five pounds of meat would make quite a bit more than eight servings.
Not terrible, but it’s thickened by pureeing one of the cans of beans which makes it taste like bean soup, not chili. It would taste a lot better thickened with masa harina. Also, there’s too much liquid in this. I never even added the sixth cup of broth and it’s too soupy.
I would not make this again.
This is my go to chili and anytime I serve it people rave about it.
I made this for game day and I have to say at first I was overwhelmed with the amount of meat the recipe called for – but after cooking per the instructions it was just perfect. I can’t wait to go home and have leftovers for dinner. I would definately make it again. Big hit with the man in my life!
I modified it a bit. I added a fresh habanero (to kick it up a couple of notches) and a can of tomatoes and blended them with the beans. Next time I’ll use kidney beans instead of pinto because I think kidney beans are better in red chiles. I like the contrasting texture of the pork and beef. I just finished a bowl and think I’m ready for another!
Excellent recipe. Even better if you let it sit for a day and re-heat.