Smoky Barbecue Chili

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.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 26%
  • Fat: 10.4g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 38.1g
  • Carbohydrate: 27.7g
  • Fiber: 5.1g
  • Cholesterol: 83mg
  • Iron: 4.3mg
  • Sodium: 829mg
  • Calcium: 52mg

Ingredients

  • Cooking spray
  • 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

Preparation

  1. 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.
  2. 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.
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