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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I think I have more chili recipes than I know what to do with. My husband and I both love chili so I am always looking for new twists on it. I came up with this recipe using a pound of ground pork and ground beef but you can play with what kinds of ground meat you use (or you can just one 2 pounds one jsut onekind if thats all you have.) Toss on your favorite toppings with a nice warming bowl of chili. This makes a large pot but leftovers freeze well and are a great way to stretch a dime. Ingredients:
2 tablespoons olive oil |
2 onions, chopped medium |
3 red bell peppers, seeded and chopped medium |
4 jalapenos, seeded and ribs removed, minced |
6 -8 garlic cloves, minced |
1 lb ground chuck |
1 lb ground pork |
3 tablespoons tomato paste |
1 1/2 teaspoons chipotle chili, in adobo sauce |
4 tablespoons chili powder |
3 tablespoons cumin |
2 teaspoons oregano |
1 teaspoon cayenne |
1 (12 ounce) bottle dark beer |
1 (28 ounce) can tomato puree |
2 (14 ounce) cans diced tomatoes |
2 (14 ounce) cans red kidney beans |
2 (14 ounce) cans pinto beans |
salt and pepper |
Directions:
1. In a large pot heat oil and add in the onions and bell pepper, cook until softened. Add in the jalapeno and cook 2 or 2 minutes before adding in the garlic. Cook until the garlic is fragrant, about a minute.
2. Add the pork and beef to the pot and cook, breaking up the meat, until no longer pink. Combine the tomato paste, chipotle, chili powder, cumin, oregano, and cayenne to the meat and continue to cook 4 to 5 minutes. The seasoning should completely coat the meat and be fragrant.
3. Poor in the beer and bring to a simmer, allowing the bear to reduce for 2 or 3 minutes.
4. Stir in the tomato puree, diced tomatoes with their juice, and beans with their liquid. Allow to simmer, uncovered, for at least 30 minutes. Salt and pepper to taste before serving.
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