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Recipes

Pork, Beef, and Black Bean Chili

By Parker Ranch Grill Kamuela HI

3.7

(4)

Recipe information

  • Yield

    8 to 10 Servings

Ingredients

2

tablespoon olive oil

1

pound ground pork

1

pound ground beef

1

pound chuck steak, fat trimmed, cut into 1-inch cubes

6

garlic cloves, minced

2

cups water

2

tablespoons ground cumin

2

tablespoons chili powder

2

teaspoons dried oregano

2

teaspoons salt

1

teaspoon cayenne pepper

3

6-ounce cans tomato paste

2

teaspoons sugar

3

cups diced fresh tomatoes

3

cups diced onions

3

cups diced red bell peppers

3

cups canned black beans, drained, rinsed (from three 15-ounce cans)

1

cup chopped fresh cilantro

2

3/4 cups 3/4 cups (about) beef broth

Grated cheddar cheese

Need to make a substitution?

Preparation

  1. Step 1

    Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.

    Step 2

    Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. DO AHEAD Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

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