Pork, Beef, and Black Bean Chili
Recipe GLPR5954b7492cea1a
A hearty and robust chili combining ground pork and beef with tender cubed chuck steak, enriched with tomato paste and fresh vegetables. Spiced with cumin, chili powder, and oregano, then finished with black beans and fresh cilantro. Serve topped with shredded cheddar cheese for a warming, satisfying meal.
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Ingredients
2 tablespoons 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 and rinsed
1 cup fresh cilantro, chopped
2 3/4 cups beef broth, approximately
Shredded cheddar cheese for serving
Directions
Heat the olive oil in a large heavy pot over medium-high heat. Add the ground pork and ground beef, breaking up the meat as it cooks, and sauté until browned, approximately 3 minutes. Add the cubed chuck steak and minced garlic, and continue sautéing for 5 minutes until the beef is seared on all sides. Pour in the 2 cups of water and bring to a boil.
Stir in the ground cumin, chili powder, dried oregano, salt, and cayenne pepper. Reduce the heat to low, cover the pot, and simmer for 10 minutes to allow the spices to bloom and meld with the meat and liquid.
Add all three cans of tomato paste and the sugar to the pot, stirring well to incorporate evenly. Simmer uncovered for 5 minutes.
Add the diced fresh tomatoes, diced onions, and diced red bell peppers. Bring back to a simmer and cook uncovered for approximately 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have developed.
Stir in the drained and rinsed black beans and the chopped fresh cilantro. Begin adding the beef broth in 3/4-cup increments, stirring between additions, until the chili reaches your desired consistency. Simmer for a few minutes to warm through.
Ladle the hot chili into bowls and top each serving with shredded cheddar cheese. Serve immediately. (The chili can be prepared up to one day in advance: let it cool uncovered until cold, then cover and refrigerate. Reheat gently on the stovetop before serving.)
