Barnacle Bills Fresh Beef and Pork Chili
- Preparing Time: 2 hours
- Total Time: 14 hours
- Served Person: 16
- 3 pounds ground beef
- 1 pound ground pork
- chopped
- 2 teaspoons butter
- 2 teaspoons oil
- 1 teaspoon chipolte powder
- 2 cans tomato paste
- 2 cans black beans drained
- 1 teaspoon sweet smoked paprika
- 1 1/2 cups dry red wine
- 4 cloves garlic finely
- 2 medium white onions finely
- 2 large jalapeno peppers stemmed,
- viened, save seeds
- 2 serrano peppers stemmed,
- veined, save seeds
- 4 chipolte peppers stemmed,
- veined, save seeds
- 5 small red tomatos pureed
- 6 small green tonatos pureed
- 6 tomatillos, pureed
- 1 pound white corn frozen
- 1 teaspoon habanero spice
- Carbohydrate 35.1779587371344 g
- Cholesterol 116.937017889633 mg
- Fat 29.8957308930145 g
- Fiber 3.71345844273509 g
- Protein 38.1532756582353 g
- Saturated Fat 10.8344312316086 g
- Serving Size 1 1 Serving (240g)
- Sodium 216.052689410302 mg
- Sugar 31.4645002943993 g
- Trans Fat 4.05881485013221 g
- Calories 579 calories
Pour the oil in a large dutch oven. Heat on medium heat until oil is hot. Crumble the ground beef and ground pork into the hot oil and cook until brown. Remove from oil and drain. Add the butter to the oil and melt. Saute the onions and garlic until soft. Add the paprika and stir until covered. Add the jalapeno, serrano, and chiplote peppers and saute until soft. Add the wine to deglaze the oven. Remove from heat. Stir in the tomatos, and add the beef and pork mixture. Add the remaining ingredents and place back on medium heat. Bring to a slow boil. Boil for 15 minutes, then remove from heat. Place the dutch oven in a pre-heated 250 degree oven and slow cook for 8-12 hours, stiring occassionally. Taste for heat during the slow cook process. If you want a chili more spicy, add some of the reserved seeds.
