2 hrs 30 mins
2 hrs 30 mins
Chef #208121's Note:
It is cold. It is damp. I want chili with beans so I have beans soaking. And I am slowly looking thru my chili recipes for the ones with chocolate. Nope this ain't one but not bad either. Yep I am one of those sadistic souls who pound you on the back and say "Little hot for ya?" Use the New Mexican because it is specified for a reason. From Food and Wine magazine back in 85 or so
My Private Note
Units: US | Metric
- 1/3 cup corn oil
- 3 large onions, chopped
- 6 large garlic cloves, minced
- 5 tablespoons mild ground chilies, preferably New Mexican
- 1 teaspoon hot ground chilies or 1 teaspoon cayenne pepper
- 2 tablespoons ground cumin
- 1 lb lean pork, ground
- 5 lbs boneless beef chuck
- 2 teaspoons oregano
- 2 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 28 ounces Italian plum tomatoes, canned
- 24 ounces good amber beer
- 13 ounces beef broth
- 2 bay leaves
- 34 ounces kidney beans
- 1Trim the beef of fat and cubed 1/2"-3/4".
- 2Do NOT drain the plum tomatoes.
- 3In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes.
- 4Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate.
- 5Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes.
- 6Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate.
- 7Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours.
- 8In a medium saucepan, heat the beans in the liquid from the cans.
- 9Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.
Browse Our Top Pork Recipes
Nutritional Facts for New Mexican Chili
Serving Size: 1 (618 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 778.3
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 8.8 g
- Cholesterol 256.0 mg
- Sodium 1336.4 mg
- Total Carbohydrate 25.9 g
- Dietary Fiber 6.0 g
- Sugars 6.0 g
- Protein 92.4 g