Thursday, January 29, 2009

Pork, Beef, and Black Bean Chili

My husband makes the best chili. Not just this chili, but every kind of chili he's ever made. Another regular one is his pizza chili, which is probably the best in the world (no i'm not going to have a cook-out with crazy chili makers, but to me it's the best). The one he made tonight was also quite delicious. I have pasted the recipe below; however, my husband has made a couple of modifications. Instead of white sugar he used brown. And instead of water he used dark beer – oh yeah, see what I mean?! Things are just better when he gets his hands on it!

What you’ll need
2 tablespoons olive oil
1 pound ground pork
1 pound ground beef
1 pound chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
2 cups water (or dark beer)
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper
3 6-ounce cans tomato paste
2 teaspoons sugar (or brown sugar)
3 cups diced fresh tomatoes
3 cups diced onions
3 cups diced red bell peppers

3 cups canned black beans, drained, rinsed (from three 15-ounce cans)
1 cup chopped fresh cilantro
2 3/4 cups (about) beef broth
Grated cheddar cheese

What to do
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. This photo is not the most appetizing, but the fact that it is meat simmering in beer, well, need I say more?

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.

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