Smoky Meaty Chili
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 781
- Total Fat
- 45
- Saturated Fat
- 15
- Carbohydrates
- 35
- Dietary Fiber
- 11
- Sugar
- 11
- Protein
- 55
- Cholesterol
- 171
- Sodium
- 1408
- Total: 1 hr 35 min
- Active: 35 min
Ingredients
3 tablespoons vegetable or grapeseed oil
2 pounds pork shoulder, trimmed and cut into 1/2-inch dice
1 pound beef chuck, cut into 1/2-inch dice
2 teaspoons kosher salt
4 cloves garlic, chopped or smashed
1 onion, diced
1 red pepper, diced
3 tablespoons chile powder
1 tablespoon cumin
1 teaspoon chipotle flakes or powder
1/2 teaspoon coriander
Two 15-ounce cans diced fire-roasted tomatoes
Two 15-ounce cans kidney beans, drained and rinsed
3 tablespoons bourbon
3 tablespoons brewed espresso
1 tablespoon agave
1/2 cup shredded white Cheddar, optional
1/3 cup sour cream, optional
Directions
- Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
- When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
- Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.