Beef-and-Pork Chili
Get this all-star, easy-to-follow Beef-and-Pork Chili recipe from Food Network Kitchen
Directions Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate...
- Yield: 6 to 8 servings
- Cooking time: 4 Hour 25 Min
- Rating: 5/5
- Publisher: Foodnetwork.com
Ingredients
- 4 dried guajillo chile peppers, stems removed
- 4 dried chiles de arbol, stems removed
- 1/4 cup extra-virgin olive oil
- 2 Fresno chile peppers, sliced
- 1 red onion, sliced
- 6 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 2 tablespoons tomato paste
- 1 28 -ounce can whole peeled tomatoes
- 2 15 -ounce cans low-sodium beef broth
- 2 tablespoons masa harina (corn flour)
- 1 tablespoon packed brown sugar
- 1 tablespoon apple cider vinegar
- 2 pounds beef chuck, cut into 1/2-inch cubes
- 2 pounds boneless pork shoulder, cut into 1/2-inch cubes
- 2 15 -ounce cans pinto beans, drained and rinsed
- Sour cream, diced red onion and chopped avocado, for topping
- Tortilla chips, for serving
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