Hollywood Chili (ATK)

By hmp13

Chipotle chiles are smoked and dried jalapenos: wear rubber gloves when handling them.

Ingredients

• 3 pounds bone-in pork blade chops, about 1 1/2 inches thick
• Salt and pepper
• 4 tablespoons butter
• 2 pounds 85 percent lean ground beef
• 3 green bell peppers, chopped fine
• 2 onions, minced (about 2 cups)
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 4 garlic cloves, minced
• 1 teaspoon minced canned chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce
• 2 (28 ounce) cans crushed tomatoes
• 1 (29 ounce) can tomato sauce
• 1 cup water
• 3 (15 ounce) cans pinto beans, drained and rinsed

Preparation

Step 1

Pat the pork dry with paper towels and season with salt and pepper. Melt 1 tablespoon of the butter in a large dutch oven over medium-high heat. Add the pork and cook until well browned, about 5 minutes per side. Transfer the pork to a plate. Add the beef to the pot and cook over medium-high heat, stirring occasionally, until no longer pink, about 5 minutes. Drain the beef and set aside.

Return the dutch oven to medium heat and melt the remaining 3 tablespoons butter. Add the pepper and onions and cook until softened, about 5 minutes. Stir in the chili powder, cumin, and garlic and cook until fragrant, about 30 seconds.

Stir in the chipotle, adobo sauce, crushed tomatoes, tomato sauce, and water and bring to a boil. Return the pork and beef to the pot, along with any accumulated juices. Reduce the heat to low and simmer, covered, stirring occasionally, until the pork is tender, about 1 hour.

Transfer the pork to a cutting board. When cool enough to handle, remove the meat from the bones, discarding the fat, and chop coarsely. Use a wide p\spoon to skim any fat from the surface of the chili. Stir the chopped pork and pinto beans into the pot, return to a simmer, and cook, uncovered, stirring occasionally, for 30 minutes. Season with salt and pepper to taste. Serve. (The chili can be refrigerated for up to 3 days).