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My Dynamite. All Time Favorite Chili

Budget.Gourmet's picture
Ingredients
  Vegetable oil 3 Tablespoon
  Onion 1 Large, peeled, finely chopped
  Garlic 2 Clove (10 gm), peeled and minced
  Green hot chile pepper 1 Small, seeds and membranes removed, minced
  Beef round 1 1⁄4 Pound, cut into 1/2 inch cubes
  Ground pork 3⁄4 Pound
  Canned crushed italian tomatoes 28 Ounce
  Red wine vinegar 3 Tablespoon
  Chili powder 3 Tablespoon
  Ground cumin 2 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Ground red pepper 1⁄2 Teaspoon
  Green bell pepper 1 Large, seeds and membranes removed, and chopped
  Salt 2 Teaspoon
  Black pepper To Taste
  Canned red kidney beans 10 Ounce (Drained)
  Masa harina/Fine cornmeal 3 Tablespoon (Mixed With A Little Water Into A Smooth Paste)
Directions

Heat the oil in a very large skillet or dutch oven over medium heat.
Stir in the onion, garlic, chile pepper, and cook, stirring occasionally, until the onion is tender, about 5 minutes.
Add the cubed and ground meat, and continue cooking until the meat is no longer pink, about 4 to 5 minutes.
Stir in the tomatoes, vinegar, chili powder, cumin, Worcestershire sauce, ground red pepper, bell pepper, salt and pepper.
Bring the mixture to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, until the meat is tender, about 45 minutes to an hour.
The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Gourmet

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