Chili con Carne
Servings: 8
From Food Network Kitchens. Avoid canned beef broth, which can taste tinny. Best made a day ahead and reheated.
Ingredients
- 2 1/2 lb Beef chuck, 1-inch cubes
- 2 1/2 lb Pork shoulder, 1-inch cubes
- 1 tbsp Kosher salt, plus more to taste
- Black pepper, freshly ground
- 1/2 cup Olive oil, 1/3 to 1/2 cup
- 2 Onion, large Spanish, chopped
- 10 clove Garlic, large, minced
- 1/4 cup Chili powder, New Mexico red chile powder
- 2 tbsp Ancho chili powder
- 1 tbsp Ground cumin
- 2 tsp Oregano, crushed, preferably Mexican
- 6 cup Beef broth, or chicken broth, homemade or low-sodium canned
- 2 can Pinto beans, 15 1/2-ounce, drained and rinsed
- Long grain rice, white, for serving
- Sour cream, for serving
- Cilantro, chopped, for serving
- Cheddar, shredded, for serving
- Jalapeno, minced fresh or sliced pickled, for serving
Directions
- Pat the meat dry and season with the salt and pepper. Heat 2 tablespoons oil in a large stew pot over medium-high heat and sear the meat in small batches until well browned, adding oil as needed. Set aside.
- Discard all but 2 tablespoons oil. Saute the onions over medium heat 10 minutes, scraping up the browned bits. Add the garlic for 2 minutes, then the chili powders, cumin and oregano for 2 minutes.
- Whisk in 5 cups of the broth, add the meat and juices and bring to a gentle simmer. Season, and stew with the lid ajar until almost tender, about 3 hours.
- Puree half the beans with the remaining broth and add with the whole beans. Simmer 1 hour more, until the meat is tender. Season and serve with rice and the condiments.