Try this Traditional beef and pork chili recipe, or contribute your own.
Suggest a better descriptionSeason the beef and pork with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
Serve chili with fresh salsa, lime wedges, and brown rice, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2024g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3581 | ||
Calories from Fat: 2139 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 237.7g | 317 % | |
Saturated Fat 63.3g | 317 % | |
Monounsaturated Fat 120.8g | ||
Polyunsanturated Fat 36.3g | ||
Cholesterol 603.3mg | 186 % | |
Sodium 3529.5mg | 122 % | |
Potassium 6265mg | 165 % | |
Total Carbohydrate 146.8g | 43 % | |
Dietary Fiber 50.2g | 201 % | |
Sugars, other 96.6g | ||
Protein 216.1g | 309 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3581
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