Hey everyone, I'd like to share my favorite chili recipe:
2 Tbsp olive oil
2 lb coarsely ground pork
1 lb coarsely ground beef
6 garlic cloves minced
2 cups beef broth
2 tbsp ground cumin
2 tbsp chili powder
2 tsp dried oregano
2 tsp salt
1 tsp chipotle powder
18 oz tomato paste
2 tsp sugar
3 cups diced fresh tomatoes
3 cups diced onions
3 cups diced red bell peppers
3 cups canned black beans, drained, rinsed (3 x 15oz cans)
1 cup chopped fresh cilantro
more beef broth for thinning to desired consistency
grated cheddar cheese
Heat olive oil in a really large pot, then cook pork and beef until cooked through. Add garlic and cook for another 5 minutes. Add 2 cups of beef broth and bring to a boil. Add cumin, chili powder, oregano, salt, and chipotle powder, then cover and reduce heat. Simmer for 10 minutes. Add tomato paste and sugar and simmer, covered, for another 5 minutes. Add tomatoes, onions, peppers. And add whatever hot chile that you prefer, and in whatever quantity that you desire. Cook (covered) until all vegetables are tender, which might take anywhere from 30 minutes to an hour. Add black beans and cilantro. Slowly add remaining beef broth until you reach your desired consistency. Top with grated cheddar and serve.
This makes a lot of chili!
2 Tbsp olive oil
2 lb coarsely ground pork
1 lb coarsely ground beef
6 garlic cloves minced
2 cups beef broth
2 tbsp ground cumin
2 tbsp chili powder
2 tsp dried oregano
2 tsp salt
1 tsp chipotle powder
18 oz tomato paste
2 tsp sugar
3 cups diced fresh tomatoes
3 cups diced onions
3 cups diced red bell peppers
3 cups canned black beans, drained, rinsed (3 x 15oz cans)
1 cup chopped fresh cilantro
more beef broth for thinning to desired consistency
grated cheddar cheese
Heat olive oil in a really large pot, then cook pork and beef until cooked through. Add garlic and cook for another 5 minutes. Add 2 cups of beef broth and bring to a boil. Add cumin, chili powder, oregano, salt, and chipotle powder, then cover and reduce heat. Simmer for 10 minutes. Add tomato paste and sugar and simmer, covered, for another 5 minutes. Add tomatoes, onions, peppers. And add whatever hot chile that you prefer, and in whatever quantity that you desire. Cook (covered) until all vegetables are tender, which might take anywhere from 30 minutes to an hour. Add black beans and cilantro. Slowly add remaining beef broth until you reach your desired consistency. Top with grated cheddar and serve.
This makes a lot of chili!