|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 89g||32%|
|Dietary Fiber 25g||90%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is a flavorful chili with beef, pork, and beans along with tomatoes and seasonings. Beer adds extra depth to this tasty chili recipe. Use your food processor to mince pork loin or boneless ribs, or use lean ground pork.
This recipe is made for the likes of a good Dutch oven to accommodate all of that chili.
- 1 pound ground pork (or boneless country style ribs, minced/ground in a food processor)
- 1 1/2 pounds ground beef
- 2 cups chopped onions
- 2 tablespoons olive oil (or vegetable oil)
- 2 cloves garlic (minced)
- 1 14.5-ounce can diced tomatoes (with green chile peppers or jalapeno peppers)
- 2 14.5-ounce cans diced tomatoes
- 1 6-ounce can tomato paste
- 2 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 to 2 jalapeno peppers (finely chopped)
- 2 15-ounce cans black beans (or small red beans, or pinto beans, drained and rinsed)
- 1 1/2 cups beer
- 1 cup water
- Optional: 1/2 teaspoon crushed red pepper, or to taste
Gather the ingredients.
Saute the pork, beef, and onions in olive oil or vegetable oil over medium heat until meat is no longer pink and onions are lightly browned. Pour off some of the excess fat.
Add the garlic, tomatoes, tomato paste, chili powder, cumin, salt, pepper, jalapeno peppers, and crushed red pepper, if using. Add the beans, and stir in the beer and water. Bring to a boil then reduce heat to low.
Simmer, uncovered, for 1 hour, stirring frequently. Cover and simmer for about 1 hour longer.
Serve alone or with freshly baked cornbread and a tossed salad.