It’s Chili Time

It’s Chili Time is one of those recipes that everybody has a different take. However, the flavour is perfect, the heat is just right and aroma brings everyone running.

It’s Chili Time

When you think of all your favourite meals, chili has to be one of them. This recipe ticks all of the boxes.

4.71 from 31 votes

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Course: Main Dish

Cuisine: American

Keyword: Beef, Chili, Chillies, Dairy, Pork, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours 45 minutes minutes

Servings: 12 people

Calories: 475kcal

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Ingredients

 

MetricImperial

• 2 1/2 lbs beef chuck ground lean
• 1 lb pork shoulder lean ground
• 1/2 lb dried pinto beans rinsed
• 4 medium onions chopped
• 5 cups tomatoes crushed
• 3 medium green bell pepper chopped
• 1 tbsp vegetable oil
• 3 cloves garlic peeled and minced
• 1/2 cup parsley finely chopped
• 8 tbsp butter
• 1/3 cup chilli powder
• 2 tsp ground cumin
• Salt to taste
• ground black pepper to taste

Instructions

• Soak the beans overnight in a large heavy pot with enough water to cover the beans by 2 inches (5 cm).
  1/2 lb dried pinto beans
• 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.
  5 cups tomatoes
• 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.
  3 medium green bell pepper, 1 tbsp vegetable oil
• Add the onions and continue frying, stirring frequently, for 5 to 8 minutes, until the onions are “glassy”.
  4 medium onions
• 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.
  2 1/2 lbs beef chuck, 3 cloves garlic, 1/2 cup parsley, 8 tbsp butter, 1 lb pork shoulder
• Add the vegetable mixture and chili powder and continue cooking 10 minutes, stirring occasionally.
  1/3 cup chilli powder
• Add the meat mixture to the beans, along with the remaining ingredients, and simmer covered 1 hour.
  2 tsp ground cumin, Salt, ground black pepper
• 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.

Nutrition

Calories: 475kcal | Carbohydrates: 14g | Protein: 29g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 122mg | Sodium: 480mg | Potassium: 901mg | Fiber: 5g | Sugar: 1g