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  Vegetable oil 1⁄4 Cup (4 tbs)
  Pork butt 1 Pound, cut into cubes
  Beef chuck/Ball tip 1 Pound, cut into cubes
  Ground pork 1 Pound
  Lean ground beef 1 Pound
  Yellow onions 2 Medium, diced
  Green bell peppers 3 , diced
  Celery ribs 2 , diced
  Chopped green chili 1⁄2 Pound (Fresh / Frozen)
  Beer 12 Ounce (1 Bottle)
  Cooked pinto beans 2 Cup (32 tbs)
  Canned kidney beans 16 Ounce, undrained (1 Can)
  Canned tomatoes 8 Ounce, undrained (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Salt To Taste
  Red chile powder 1⁄3 Cup (5.33 tbs)
  Finely chopped garlic 3 Tablespoon (Fresh Garlic)
  Dried oregano 2 Tablespoon
  Ground cumin 1 Tablespoon

Heat the oil in a large skillet until medium-hot.
Add the pork butt and beef chuck and sear over medium heat until a rich dark color.
Add the ground pork and ground beef; cook until browned.
Drain and discard the fat.
Add the onions, bell peppers, celery and green chiles to the skillet and stir to combine; pour in the beer.
Cover and simmer for 20 minutes over very low heat.
Add the pinto and kidney beans, tomatoes and tomato sauce.
Season with salt.
Stir in the red chile powder, garlic, oregano and cumin; simmer 1 hour more, adding water if necessary to thin.
Cool; cover and refrigerate overnight. (The chile tastes best the next day.)

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