The best chili ever! I serve with rice, Greek yogurt, chopped cilantro, chopped green onions, grated cheddar cheese and avocado chunks to add as desired.
Original recipe calls for one tablespoon sugar. I substitute with sweet corn to carry on my grandmother's tradition and to add my Midwestern touch.
Preheat oven to 350 degrees. Season meat with salt and pepper. Put oil in Dutch oven or other large, heavy-bottomed stew pot over medium-high heat. Dredge half the beef in flour, shaking off any excess. Brown well in the hot oil, then remove to a platter with a slotted spoon. Repeat with the remaining beef, then the pork.
Add the onions and garlic and sauté until soft. Add the broth and bring to a boil, scraping the bottom with a wooden spoon. Return the meat to the pot and simmer gently, covered for 45 minutes.
Meanwhile, toast the chiles in the oven, until puffed and fragrant. Using rubber gloves, remove stems and seeds. Break up the chiles into coarse pieces. Put them in a bowl, pour boiling water over them and let them soak for 15 minutes. Purée them in a blender with about a 1/4 cup of the soaking water, enough to form a smooth paste.
Add chile paste, cumin, oregano, tomato sauce and sugar to the meat mixture and simmer gently fo an additional 1 1/4 hours, partially covered. Stir periodically. Add the jalapeño, if desired. Add salt as needed. Cook for another 1/2 hour, partially covered.
If you can't find all the different types of chiles you can substitute, just be sure to have 7 chiles total. However, try to have at Ancho Chiles or Pasillo chiles as they add a richer flavor.
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 312 (66%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 120.8mg||37 %|
|Sodium 1473.9mg||51 %|
|Potassium 744mg||20 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 5.6g|
|Protein 32.2g||46 %|
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Calories per serving: 472
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