Pork, Beef, and Black Bean Chili
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 pound ground beef
- 2 teaspoons sugar
- 2 tablespoons chili powder
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 pound ground pork
- 1 cup chopped fresh cilantro
- grated cheddar cheese
- 6 garlic cloves, minced
- Carbohydrate 34 g(11%)
- Cholesterol 96 mg(32%)
- Fat 30 g(47%)
- Fiber 10 g(41%)
- Protein 34 g(68%)
- Saturated Fat 11 g(54%)
- Sodium 1209 mg(50%)
- Calories 535
Preparation 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. 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.
Preparation 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. 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.
