Prep 25 mins
Cook 2 hrs
Courtesy of Cooking Light. Note: Cooking time includes the hour it takes the chili to simmer.
- cooking spray
- 2 cups yellow onions, chopped
- 6 garlic cloves, coarsely chopped
- 2 -3 pasilla chiles, stemmed and seeded
- 2 -3 new mexican dried red chilies, stemmed and seeded (Can substitute a mixture of jalapeno and Anaheim chiles)
- 2 chipotle chiles in adobo, seeded and chopped
- 2 cups chicken broth
- 1 tablespoon canola oil, divided
- 1 1⁄4 lbs top round beef, trimmed and cut into 1/2-inch pieces
- 1 1⁄4 lbs boneless pork loin, trimmed and cut into 1/2-inch pieces
- 1 3⁄4 cups tomato puree
- 1⁄2 cup water
- 2 tablespoons dark brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon honey mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon molasses
- 1⁄2 teaspoon salt
- 2 (15 ounce) cans pinto beans, rinsed and drained
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
- Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
- Place half of the chile mixture in a blender.
- Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
- Pour into a medium bowl and repeat procedure with remaining chile mixture.
- Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
- Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
- Add chile mixture and beef to pan.
- Stir in tomato puree and remaining ingredients except beans; bring to a boil.
- Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
- Stir in beans; cook 15 minutes.
- Garnish with sour cream and chopped green onions, if desired.