Best Darn Chili With Pork |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 14 |
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With Warmest Regards: A Celebration of Our Customers' Recipes And Traditions issued by Dayton''s Marshall Field's Hudson's Ingredients:
2 lbs ground sirloin |
1 lb boneless pork loin, cut into very small pieces |
2 tbs peanut oil |
1 tbs cayenne pepper (to taste) |
1 cup chopped onion |
4 cloves garlic, minced |
1 tbs ground cumin |
1 18 oz can tomato paste |
salt to taste |
3/4 tsp paprika |
1 tsp chili powder |
1 28 oz can tomatoes, undrained |
1 15 1/2oz can hot chili beans, drained |
1 16oz can pinto beans, drained and rinsed |
2 15oz cans black beans, drained and rinsed |
3/4 to 11/2 cups beer |
garnish: grated cheddar cheese, minced scallion, sour cream, oyster crackers |
Directions:
1. In a mixing bowl, combine beef and pork. Knead oil into meat.
2. Heat a large, deep-sided skillet over medium heat. Add meat and brown very well. (about 10 minutes). Drain, transfer to an 8-quart stockpot and heat over medium heat. Mix in cayenne pepper. Stir in onion and garlic. Cook, stirring constantly, until onion becomes translucent (about 3 minutes).
3. Add cumin and tomato paste. Mix thoroughly. Stir in salt, paprika, and chili powder. Cook for 5 minutes.
4. Stir in tomatoes and their liquid and beans. Increase heat to medium-high and cook, stirring until mixture boils vigoroursly (4-5 minutes). Reduce heat to low and simmer for 10 minutes.
5. Slowly pour beer into mixture until chili reaches desired thickness. Simmer, uncovered for 30 minutes, stirring occasionally. Ladle into bowls, top with cheese, scallion, sour cream and oyster crackers.
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