When you think of all your favourite meals, chili has to be one of them. This recipe ticks all of the boxes.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 12 people
- 2 1/2 lbs ground lean beef chuck 1.2 Kg
- 1 lb lean ground pork shoulder 450 g
- 1/2 lb dried pinto beans rinsed, 225 g
- 4 medium yellow onions chopped
- 5 cups crushed tomatoes 1.25 L
- 3 medium green bell peppers chopped
- 1 tbsp vegetable oil 15 ml
- 3 cloves garlic peeled and minced
- 1/2 cup parsley finely chopped, 125 ml
- 8 tbsp butter 120 ml
- 1/3 cup chili powder 85 ml
- 2 tsp ground cumin 10 ml
- Salt to taste
- ground black pepper to taste
- Soak the beans overnight in a large heavy pot with enough water to cover the beans by 2 inches (5 cm).
- The next day, cover and simmer the beans in the water they soaked in for 1 hour, until tender.
- Add the tomatoes and simmer 5 minutes longer.
- Meanwhile, in a very large heavy skillet, fry the bell peppers in the vegetable oil over moderate heat, stirring frequently, for about 5 minutes, or until limp.
- Add the onions and continue frying, stirring frequently, for 5 to 8 minutes, until the onions are "glassy".
- Add the garlic and parsley and set aside. In another large heavy skillet, melt the butter over moderate heat and brown the meats for 15 minutes, stirring frequently.
- Add the vegetable mixture and chili powder and continue cooking 10 minutes, stirring occasionally.
- Add the meat mixture to the beans, along with the remaining ingredients, and simmer covered 1 hour.
- Remove the cover and simmer an additional 30 minutes, stirring occasionally, and skim as much fat as possible from the surface.
- This chili will keep refrigerated for 3 to 4 days, and freezes exceptionally well.
Sodium: 480mg | Sugar: 1g | Fiber: 5g | Potassium: 901mg | Cholesterol: 122mg | Calories: 475kcal | Monounsaturated Fat: 11g | Polyunsaturated Fat: 2g | Saturated Fat: 15g | Fat: 34g | Protein: 29g | Carbohydrates: 14g