New Mexican Chili
Description
This robust New Mexican chili features a blend of ground pork and cubed beef chuck simmered for hours until tender. The dish is seasoned with mild and hot ground chiles, cumin, and oregano, and deepened with amber beer and beef broth. Served with kidney beans, it offers a satisfying, protein-rich meal perfect for family dinners.Directions
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In a large flame-proof casserole or stockpot, heat the oil.
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Add the onions.
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Cover and cook over moderate heat for 5 minutes.
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Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes.
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Add the garlic and cook another 1 or 2 minutes, until fragrant.
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Add the chiles and cumin.
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Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate.
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Add the beef, oregano, salt and pepper.
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Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes.
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Add the tomatoes and their liquid, the beer, beef broth and bay leaves.
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Bring to a boil, partially cover and reduce heat to moderate.
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Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours.
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In a medium saucepan, heat the beans in the liquid from the cans.
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Drain 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.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1925kcal
- % Daily Value *
- Total Fat 75g116%
- Saturated Fat 26g130%
- Cholesterol 335mg112%
- Sodium 5364mg224%
- Total Carbohydrate 141g47%
- Dietary Fiber 36g144%
- Sugars 17g
- Protein 159g318%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chili, beef, pork, mexican, slow-cooked, beans, spicy, dinner, comfort food, gluten-free
