Chili Con Carne

• Yield: 8 Servings
• Level: Easy

Time

• Total: 2 hours 20 minutes
• Prep: 20 minutes
• Cook: 2 hours
• Inactive: 0 minutes

Ingredients

• 2 1/2 Pounds Beef Stew Meat Or Chuck
• 2 1/2 Pounds Pork Stew Meat Or Shoulder
• 1 Tablespoon Salt
• Black Pepper
• 1/3 to 1/2 Cup Corn Oil
• 2 Large Spanish Onions
• 10 Large Cloves Garlic
• 1/3 Cup + 2 Tablespoons Chili Powder
• 1 Tablespoon Ground Cumin
• 2 Teaspoons Dried Oregano
• 1 15oz Can Diced Tomatoes
• 5 Cups Chicken Stock
• 2 15 1/2oz Cans Pinto Beans

Preparation

• Cut Beef Into 1" Cubes
• Cut Pork Into 1" Cubes
• Chop Onion
• Mince Garlic
• Rinse And Drain Pinto Beans

Directions

• Pat Meat dry with a paper towel and season with salt and pepper.
• Heat 2 tablespoons corn oil in a large stew pot or dutch oven over medium high heat.
• Sear meat, in small batches, until well browned, add oil as needed.
• Transfer meat to a bowl and reserve.
• Discard all but 2 tablespoons of oil from the pan.
• Saute onions over medium heat for 10 minutes, scraping browned bits from the bottom of the pan.
• Add garlic and saute for 2 minutes.
• Stir in 1/3 cup chili powder, cumin, and oregano.
• Cook for 2 minutes.
• Add diced tomatoes and whisk in 4 cups of chicken stock.
• Add meat and any accumulated juices back into the pot.
• Bring to a gentle simmer.
• Season with salt and pepper.
• Cover and cook for 30 minutes.
• In food processor puree half of the beans with 1 cup of chicken stock.
• Add bean mixture to the pot along with remaining can of beans.
• Let simmer, uncovered, for 1 hour or until meat is tender.
• Stir in remaining 2 tablespoons chili powder and season with salt and pepper, to taste.
• Serve immediately.

• 01 January 0001