- 8
Ingredients
- 2 tablespoons olive oil
- 1 pound ground pork
- 1 pound ground beef
- 1 pound chuck steak fat trimmed, and cut into 1" cubes
- 6 garlic cloves minced
- 2 cups water
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 3 cans tomato paste (6 ounce)
- 2 teaspoons sugar
- 3 cups diced fresh tomatoes
- 3 cups diced onions
- 3 cups diced red bell peppers
- 3 cups canned black beans drained, rinsed (from three 15-oz cans)
- 1 cup chopped fresh cilantro
- 2 3/4 cups beef broth - (about)
- Grated cheddar cheese for serving
Preparation
Step 1
Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper.
Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
This recipe yields 8 to 10 servings.
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