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Chili Con Carne From Tyler Florence




Source of Recipe


Food Network


List of Ingredients




-2 1/2 pounds beef stew meat cut into 1-inch cubes
-2 1/2 pounds pork stew meat cut into 1- inch cubes
-1 tablespoon kosher salt
-Freshly ground black pepper
-1/3 to 1/2 cup corn oil
-2 large Spanish onions, chopped
-10 large cloves garlic, minced
-1/3 cup chili powder, plus 2 tablespoons
-1 tablespoon ground cumin
-2 teaspoons dried oregano
-1 (15-ounce) can diced tomatoes
-5 cups low-sodium chicken broth
-2 (15 1/2-ounce) cans pinto beans, drained and rinsed

*Serving suggestions:
White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers



Recipe



-Pat the meat dry with a paper towel and season with the salt and pepper.
-Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat.
-Sear the meat, in small batches, until well browned, adding more oil to the pan as needed.
-Transfer meat to a bowl and reserve.
-Discard all but 2 tablespoons of oil from the pan.
-Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan.
-Add the garlic and saute for 2 minutes more.
-Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes.
-Add the canned diced tomatoes and whisk in 4 cups of the stock.
-Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer.
-Season the chili with the salt and pepper, cover, and cook for 30 minutes.

-In a food processor or blender puree half of the beans with the remaining 1 cup of stock.
-Add the bean mixture to the chili along with the whole beans.
-Let simmer, uncovered, 1 hour more or until the meat is tender.
-Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste.
-Serve with rice and suggested condiments.