Name: Pork, Beef, and Black Bean Chili
Yield: Makes 8 to 10 servings
Ingredients: 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; 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; 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

"Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in Kamuela at the Parker Ranch Grill, where we had the best chili ever — and coming from a group of Arizona natives, that's saying a lot."

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

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

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

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

Preparation

Step 1
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. 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.
Step 2
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.

TagsChili Stew Soup/Stew Southwestern American Ground Beef Beef Meat Ground Pork Pork Bell Pepper Vegetable Black Bean Bean and Legume Chile Main Dinner Lunch Nut Free Gluten Free Make Ahead Braise Dutch Oven Bon Appétit

Recipe notes

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