BEEF-AND-PORK CHILI
Provided by Food Network Kitchen
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- 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.
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Arking97
[email protected]I can't wait to make this chili again soon.
Raees 214
[email protected]This is my new favorite chili recipe.
My Babu
[email protected]My whole family loved this chili.
Maikai Hernandez
[email protected]This chili is a lifesaver on busy weeknights.
Charlton
[email protected]I'm so glad I found this recipe.
Mahoro Noreen Trophy
[email protected]This is the best chili I've ever had.
Tanveer Jaan
[email protected]Definitely making this again!
Mohammad Gan
[email protected]Yum!
REH AN ROCK
[email protected]5 stars!
KID DEE
[email protected]I highly recommend this chili recipe. It's a delicious and versatile dish that's perfect for any occasion.
Zaq Ali
[email protected]This chili is also great for freezing. I like to make a big batch and then freeze it in individual portions so I can have a quick and easy meal on hand whenever I need one.
razaq aliu
[email protected]I've made this chili in my slow cooker and on the stovetop, and both methods work great. The slow cooker is great for a hands-off approach, while the stovetop method is faster if you're short on time.
Bbbbi Bbih
[email protected]I like to add a few extra vegetables to this chili, such as chopped bell peppers and corn. It adds a bit of extra flavor and nutrition.
Wali shah khan Wali shah khan
[email protected]The spice level in this chili is perfect for me. It's got a nice kick, but it's not too overwhelming.
Preem Budha
[email protected]I love that this recipe uses both beef and pork. It gives the chili a really complex flavor that I just can't get from using just one type of meat.
mughal home
[email protected]This is my go-to chili recipe for a quick and easy weeknight meal. It's always a hit with my family, and the leftovers are even better the next day.
Jjhg Jgf
[email protected]I've made this chili recipe several times now, and it's always a crowd-pleaser. The meat is so tender and flavorful, and the sauce is rich and delicious.
Kayti Williams
[email protected]This chili was a hit at my last potluck! Everyone loved the unique flavor combination of beef and pork, and the spice level was perfect.