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.