Name: Beef and Pork Chipotle Chili with Beans Recipe
Prep time: 15 min
Cook time: 3 h 20 min
Total time: 3 h 35 min
Yield: 6
Cuisine: American
Ingredients: ¼ cup extra-virgin olive oil; 2 lb ground beef; 1 lb ground pork; 1 cup onion; 3 garlic cloves; 3 tbsp chipotle chili powder; 2 tbsp pure ground chili powder; 2 tbsp ground cumin; 1 tsp dried oregano; 1 tsp paprika; 28 oz crushed tomatoes; 2 cups beef broth; 1 cup dark beer; 3 tbsp tomato paste; salt; freshly ground black pepper; 3 tbsp masa harina; 15 oz red kidney beans; tomato salsa; sour cream; cheddar cheese; sweet onion; avocado; fresh cilantro; corn tortilla chips

beef and pork chipotle chili with beans pork chili recipe

What folks in Texas call a “bowl o’ red” – or what we Austrians might call American goulash. And, just like goulash, it tastes even better reheated the next day.

How To Make Beef and Pork Chipotle Chili with Beans

Protein-loaded pork chili recipe that taste just like Chipotle

Prep: 15 mins

Cook: 3 hrs 20 mins

Total: 3 hrs 35 mins

Serves:

Ingredients

Chili:

¼ cup extra-virgin olive oil
2 lb ground beef
1 lb ground pork
1 cup onion, chopped
3 garlic cloves, minced
3 tbsp chipotle chili powder
2 tbsp pure ground chili powder
2 tbsp ground cumin
1 tsp dried oregano
1 tsp paprika
28 oz crushed tomatoes, or 1 can
2 cups beef broth, good quality canned
1 cup dark beer
3 tbsp tomato paste
salt
freshly ground black pepper
3 tbsp masa harina, Mexican-style cornmeal
15 oz red kidney beans, drained or 1 can

Garnishes:

tomato salsa
sour cream
cheddar cheese, shredded , or Jack cheese
sweet onion, chopped
avocado, sliced
fresh cilantro, chopped
corn tortilla chips

Instructions

Heat a large, heavy skillet over medium-high heat and add half of the olive oil.
When the oil is hot, add the beef and pork, in batches if necessary to avoid overcrowding, and sauté, stirring and breaking up the meat into small chunks with a wooden spoon, until evenly browned, about 10 minutes per batch.
Before adding another batch, pour off the liquid and fat from the pan.
With a slotted spoon, transfer the meat to a bowl and set aside.
In a large, heavy casserole or Dutch oven over medium heat, heat the remaining olive oil.
Add the onion, garlic, chipotle and chili powders, cumin, oregano, and paprika.
Sauté until the onion is tender, about 5 minutes.
Stir in the meat and the juices that have collected in the bowl, the tomatoes, broth, beer and tomato paste.
Season to taste with salt and pepper.
Bring the mixture to a simmer, cover, reduce the heat to low, and cook until very fragrant and thick, 2 to 3 hours, stirring often.
Put the masa harina in a small mixing bowl.
With a ladle, scoop up about 1/2 cup of liquid from the pot.
Add the liquid to the masa harina and stir with a fork until smooth and free of lumps.
Stir the mixture into the chili pot along with the beans.
Continue to cook, stirring frequently, until the chili's liquid has thickened and the beans are heated through, about 10 minutes.
Meanwhile, arrange the garnishes in separate bowls on the dining table.
Adjust the chili's seasonings to taste with salt and pepper and ladle it into individual heated serving bowls.
Pass the garnishes for everyone to add to taste.