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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Beans Beef
Chili Pork
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
20 small dried hot chili peppers *
* or 2 tablespoons crushed red pepper
2 dried ancho peppers **
** or 2 tablespoons chili powder
¾ pound beef round steak — cut into ½-inch cubes
¾ pound boneless pork — cut into ½-inch cubes
2 tablespoons cooking oil
1 cup chopped onion
3 cloves garlic — minced
1 tablespoon ground cumin
½ teaspoon paprika
¼ teaspoon ground black pepper
1 14 ½-ounce can beef broth
1 12-ounce can beer
3 cups hot cooked pinto beans and/or hot cooked
rice
Sliced jalapeño peppers — optional
Crush hot chili peppers, if using. Remove stems and seeds from ancho peppers,
if using; cut into 1-inch pieces. Put hot peppers and ancho peppers into a
blender container or food processor bowl. Cover and blend or process until
ground. Let pepper dust settle before opening blender or food processor. (If
using crushed red pepper and chili powder, stir them together.) Set aside.
In a large saucepan or Dutch oven cook half of the meat in hot oil until
brown. Remove meat and set aside. Add remaining meat, onion, garlic, cumin,
paprika, ground black pepper, and ground chili pepper mixture (or the crushed
red pepper and chili powder mixture, if using). Cook until meat is brown.
Return all meat to saucepan. Stir in beef broth and beer. Bring to boiling.
Reduce heat and simmer, covered, for 45 minutes. Uncover and simmer about 30
minutes more or until meat is tender and sauce is desired consistency,
stirring occasionally. Serve with hot cooked pinto beans or rice. Garnish
with sliced jalapeño peppers, if desired.
MAKE-AHEAD TIP: Prepare chili; cool slightly. Transfer to 1- to 4-serving
size freezer containers. Seal, label, and freeze up to 1 month. To reheat,
transfer frozen chili to saucepan. Cook over medium heat until heated
through, stirring occasionally to break apart.
NOTE: Texans have a high tolerance for hot and spicy foods, so if you're not
from the Lone Star state, taste this extra-hot, authentic chili at your own
risk! Posted by: Allison Parker