Beef and Pork Chipotle Chili with Beans

By á-2510

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.

Ingredients

• Chili:
• 1/4 C. extra-virgin olive oil
• 1 lb. ground beef
• 1 1/2 lb. ground pork
• 1 C. chopped red onion
• 2 Chopped Serrano Peppers
• 1 chopped jalapeno pepper
• 3 garlic cloves, minced
• 2 to 3 Tbs. chipotle chili powder
• 2 Tbs. pure ground chili powder
• 2 Tbs. ground cumin
• 1 Tbs. dried oregano
• 2 tsp. paprika
• 1 28-oz. can crushed tomatoes
• 2 C. good quality canned beef broth
• 1-2 C. dark beer
• 3 Tbs. tomato paste
• Salt
• Freshly ground black pepper
• 3 Tbs. masa harina (Mexican-style cornmeal)
• 1 15-oz. can white chili beans, drained
• 1 15 oz can pinto beans, drained
• Chopped stems from one bunch of chilantro
• Garnishes:
• Tomato salsa
• Sour cream
• Shredded cheddar or Jack cheese
• Chopped sweet onion
• Sliced avocado
• Chopped fresh cilantro
• Corn tortilla chips

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

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, lightly salt 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, serrano and jalapeno peppers, and saute over med heat about five minutes. Add the chipotle and chili powders, cumin, oregano, and paprika. Sauté an additional few minutes, adding some of the beer to help blend the seasonings. 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 some broth or water, and mix to a smooth paste. Stir the mixture into the chili pot along with the beans and cilantro stems. 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.