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Chili, Pork, Beef, and Black Bean (Boom)

Recipes » Soups, Stews and Chili » Chili

adapted from a recipe in Bon Appetit from Parker Ranch Grill in Hawaii

Yield: 8 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: beef

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 8 Servings

2 tablespoonsolive oil

1 poundground pork

1 poundground beef

1 poundchuck steak; fat trimmed, cut into 1-inch cubes

6 clovesgarlic; minced

2 cupsWater

2 tablespoonsground cumin

2 tablespoonschili powder

2 teaspoonsdried oregano

2 teaspoonsSalt

1 teaspooncayenne pepper

3 6-oz canstomato paste

2 teaspoonsSugar

3 cupsfresh tomatoes; diced

3 cupsonions; diced

3 cupsred bell peppers; diced

3 cupscanned black beans; drained, rinsed

1 cupfresh cilantro; chopped

2 3/4 cupsbeef broth

cheddar cheese; Grated

Chili, Pork, Beef, and Black Bean (Boom) Preparation

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.