Pork and Beef Chili
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A Texas style pork and beef chili with a weekend table twist.
Ingredients
  • 1 tbsp olive oil
  • 1½ lb of ¾ in cubed pork shoulder
  • 1½ lb of ¾ in cubed beef brisket
  • Salt and pepper to generously season meat
  • 2 yellow onions, chopped
  • 1 poblano pepper, seeded and finely chopped
  • 1 jalepeno pepper, seeded and finely chopped
  • 2 large garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Pinch of cayenne
  • 1 tbsp tomato paste
  • 28 oz of diced tomatoes
  • ½ cup beef broth
  • 1 can red kidney beans
  • ½ cup of beer (whatever catches your fancy).
  • ¼ cup corn meal
  • Salt and pepper to taste
  • ½ cup chopped cilantro
  • 1 cup sour cream
  • 1 cup shredded cheddar
Instructions
  1. Generously season meat with salt and pepper.
  2. Heat olive oil in dutch oven or slow cooker with a braise function and brown meat over approximately 8-10 minutes.
  3. Remove meat from pan with slotted spoon and pour off excess fat from pan so that only 1 tbsp remains.
  4. Add onions and peppers to the pot and saute for 5 minutes.
  5. Add garlic and saute for 1 minute more.
  6. Add in tomato paste, chili powder, cumin and cayenne and stir until onions and peppers are fully coated.
  7. Add in tomatoes, beef broth, beans, beer and corn meal and bring to a boil. (Transfer to slow cooker at this point if using dutch oven.)
  8. Add back in beef and set slow cooker on low for 8 hours.
  9. Serve in large bowls and allow people to top with cilantro, sour cream and cheddar.
Recipe by Weekend Table at https://weekendtable.com/2013/01/29/pork-and-beef-chili/