Pork and Beef Chili
Author: Julie du Pont
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8-10
- 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
- Generously season meat with salt and pepper.
- Heat olive oil in dutch oven or slow cooker with a braise function and brown meat over approximately 8-10 minutes.
- Remove meat from pan with slotted spoon and pour off excess fat from pan so that only 1 tbsp remains.
- Add onions and peppers to the pot and saute for 5 minutes.
- Add garlic and saute for 1 minute more.
- Add in tomato paste, chili powder, cumin and cayenne and stir until onions and peppers are fully coated.
- 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.)
- Add back in beef and set slow cooker on low for 8 hours.
- 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/
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