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Pork, Beef & Black Bean Chili




Source of Recipe


Parker Ranch Grill of Kamuela, Hawaii via Bon Appétit, November 2002


List of Ingredients




2 tablespoons olive oil
1 pound ground pork
1 pound ground beef
1 pound chuck steak -- cut in 1" cubes
6 cloves garlic -- minced
2 cups water
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper -- less if desired
2 tablespoons sugar
3 6-oz cans tomato paste
3 cups fresh tomatoes -- diced
3 cups diced onion
3 cups diced red bell pepper
3 15-oz cans black beans -- drained/rinsed
2 cups fresh cilantro -- chopped
2 3/4 cups beef broth
shredded sharp cheddar cheese -- for accompaniment

Recipe



"Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in Kamuela at the Parker Ranch Grill, where we had the best chili ever — and coming from a group of Arizona natives, that's saying a lot."

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.

Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (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.