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Meat-Lovers' Chili with Pinto Beans

Source: Cooking.com
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Active Time:  35 Minutes
Total Time:  2 Hours 30 Minutes
  Serves 8
This weekend, call your friends up and invite them over! Make it a party and serve this bold, red chili with an array of help-yourself accompaniments such as shredded cheddar cheese, sour cream and chopped onions, plus sliced pickled jalapenos for those who like it hotter. Serve a creamy coleslaw and warm cornbread to accompany the chili. Offer chilled beers.
RECIPE INGREDIENTS
2 tablespoons olive oil
4 thick-sliced bacon strips, chopped
4 cups chopped onions (from about 2 large)
8 garlic cloves, peeled, finely chopped
2 fresh jalapeno chiles, stemmed, chopped
2 pounds beef stew meat, preferably chuck, trimmed, cut into 1/2-inch cubes
1 pound sweet or hot bulk italian sausage
1/2 cup medium-hot chili powder blend, such as Gebhardt
1/2 teaspoon cayenne pepper

Two 14 1/2-ounce cans beef broth
One 28-ounce can crushed tomatoes with puree
One 12-ounce bottle light lager beer
4 cups cooked pinto beans, from
about 1 1/2 cups dried (see Bean Know-How)
DIRECTIONS
Heat oil in heavy large enameled cast-iron Dutch oven over medium heat. Add bacon and saute until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels and reserve. Add onions, garlic and jalapeno chiles to drippings in pot and saute 5 minutes. Add beef and sausage. Increase heat to high. Season with 1 teaspoon salt. Saute until meat is gray and free of lumps, about 10 minutes. Sprinkle chili powder and cayenne over meat and saute 3 minutes.


Stir in broth, tomatoes, beer and reserved bacon. Bring to boil. Partially cover pot, reduce heat and simmer, stirring occasionally, until chili thickens and beef is almost tender, about 1 1/2 hours. Stir in beans. Partially cover pot and cook, stirring often, until beef is tender, about 25 minutes longer. Season to taste with salt and more cayenne pepper and serve chili immediately.


DO-AHEAD TIP: If possible, for best flavor, make chili one day ahead. Cool, cover and refrigerate. Rewarm over low heat, stirring often. Thin if necessary with a small amount of water only after the chili is fully heated. Adjust the seasoning. Serve piping hot.


Recipe created exclusively for Cooking.com by Michael McLaughlin.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 573
Fat. Total: 35g
Fiber: 7g
Carbohydrates, Total: 26g
Sodium: 813mg
% Cal. from Fat: 55%
Cholesterol: 123mg
Protein: 38g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Charles, MN Reviewed: 09/28/2009
Half a cup of hot chilli powder?
Is that the right amount of chilli powder?
86 people gave this Cheers. Click here to Cheer this review. Report Violation
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