Three kinds of chiles add Southwestern flair to this smoky barbecue chili. You can substitute ancho chiles for pasillas, and a combination of jalapeños and Anaheim chiles for New Mexican chiles. Garnish with fat-free sour cream and chopped green onions.
2 cups chopped yellow onion
6 garlic cloves, coarsely chopped
2 to 3 pasilla chiles, stemmed and seeded
2 to 3 New Mexican dried red chiles, stemmed and seeded
2 chopped seeded chipotle chiles, canned in adobo sauce
2 cups fat-free, less-sodium chicken broth
1 tablespoon canola oil, divided
1 1/4 pounds top round, trimmed and cut into 1/2-inch pieces
1 1/4 pounds boneless pork loin, trimmed and cut into 1/2-inch pieces
1 3/4 cups no-salt-added 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
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 5 minutes. Add chiles; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chiles are tender. Cool slightly. Place half of 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. Repeat procedure with remaining chile mixture.
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add beef; cook 7 minutes or until browned. Remove from pan. Heat remaining 1 1/2 teaspoons oil in pan. Add pork; 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.
Don't eat pork, so used all beef and coarse ground beef instead of stew beef. I think the level of heat and the flavor really depend upon the chiles you use, as well as their size. I had access to poblano and ancho, so that's what went in, along with ground dried chipotle chili rather than canned. The flavor was delicious, but I think we prefer a chile with more chunky vegetables in it like the fabulous "All-American Chili" recipe on the CL site. The pureed vegetables were good, but more like a thick gravy. I'd say, sure, a good solid recipe, but personal preference would take me toward our old standby, the All-American Chili.
One of our favorites! I've substituted different meats (chicken instead of beef this time). We typically add more of the chipotles in adobo sauce to zip it up a bit, and 1T of bitters (accidentally mistook it for Worcestershire) turned out to be a great addition. We served it over baked sweet potatoes tonight and it was fabulous. You can also put it in a slow cooker all day. When I brought it to a neighborhood potluck, people were scraping the bottom with chips to get every last bit!
Good tasting chili, however to my father, wife and myself there was no wow factor. We used the jalapenos and Anaheims with the pasillas. To make cutting dry peppers easier use your kitchen shears instead of a knife.
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