Beef and Pork Chipotle Chili with Beans

By dinachapman

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

Details

Servings 6

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, 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 C. 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.