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Chili Con Carne

    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 red chile powder
    2 tablespoons ancho chile powder
    1 tablespoon ground cumin
    2 teaspoons oregano, crushed
    6 cups beef or chicken broth
    2 (15 1/2 oz.) cans pinto beans, drained and rinsed

  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 2 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.