“Beef and Pork Tex-Mex Chili with Pinto Beans”

Nothing satisfies your tummy on a cold winters night like a big hot bowl of chili. For me it doesn’t matter what meats or vegetables are used. Experimenting with spices and seasonings means chili just has to be good with the right balance of flavors. Chili most often tastes better the next day as we all know. Do you ever wonder why that is? Flavors are allowed to mellow and meld together during the sitting process. So that leads me to my Beef and Pork Tex-Mex Chili with Pinto Beans.

I’m always working on ways to make a pot of chili better and better. If you’re following me on my blog then you know this is not my first chili recipe I’ve posted. So while you’re browsing checkout Michelle’s Cincinnati Style Chili and Cincinnati Chili with Spaghetti. Your taste changes from time to time so maybe you want more spice, less spice, hot or mild, with or without beans. The recipes I post are ones I make for family and friends quite often during the winter months.

Beef and Pork Tex-Mex Chili with Pinto Beans

Consequently making this chili recipe on a weeknight works well because you can serve chili the next evening or two for dinner and maybe cover lunches as well. Sounds like a plan, don’t you think? Don’t you love getting a head start? I love prepping ahead whenever and wherever possible. So grab a large pot and start browning meat, adding your vegetables then add in seasonings, spices, tomato puree, stock and beans. Just let this baby simmer slowly for several hours, stirring occasionally, taste to make sure it’s just right. Let you chili cool, refrigerate, and one weeknight night dinner is complete.

The flavors in Beef and Pork Tex-Mex Chili with Pinto Beans are mild so your picky eaters will enjoy. If you would like more heat added then add more red pepper flakes, cayenne or chipotle powder. Add a little at a time as these are the three ingredients which lend the heat in this recipe. My husband isn’t fond of too much heat so I’ve learned to be gentle but sometimes you need a little more. This chili does have beans but omit them if you’re not a bean lover. I have my moments but most of all any way you make this chili recipe, it’s a winner. Share your favorite chili creations…

Beef and Pork Tex-Mex Chili with Pinto Beans

 

 

Beef and Pork Tex-Mex Chili with Pinto Beans

3 T. Canola oil

1 pound beef chuck stew meat, cut into 1/2-inch cubes

1 pound ground pork

1 t. kosher salt

1/2 t. ground black pepper

1 large yellow onion, chopped

1 red bell pepper, seeded and chopped

2 jalapeno peppers, seeded and chopped

4 garlic cloves, minced

1/2 – 1 t. crushed red pepper flakes

1/2 t. cayenne pepper

1/2 t. Hungarian paprika

3 T. ancho chile powder

1 t. chipotle chile powder

1 small can chipotle chile sauce

1 t. ground cumin

1 t. dried oregano

1 T. tomato paste

1 T. dark brown sugar

1 – 28 oz. can tomato puree

1 T. white vinegar

4 cups beef stock

1 – 15 oz. can pinto beans, drained and rinsed

For Garnish: Sour cream, grated cheddar cheese, chopped green onions, chopped cilantro, tortilla strips

In a Dutch oven or large stock pot, heat oil over medium-high heat. Add beef and brown on all sides, about 3 to 4 minutes. Add in pork, sprinkling meat with salt and pepper and cooking another 6 to 8 minutes. Stir meat as it browns.

Add onions and peppers until they begin to soften, about 5 minutes. Now add in garlic, red pepper flakes, cayenne, paprika, ancho powder, chipotle powder, chipotle sauce, cumin, and oregano; mix well.

Stir in tomato paste, brown sugar, tomato puree, and vinegar; mix well and continue to cook for about 3 minutes. Ensure this is mixed well as tomato paste will thicken quickly. Pour in beef stock, bring to boil then reduce heat to medium-low heat. Add in beans and stir. Cover and allow chili to cook for one hour, stirring occasionally. Uncover chili and cook for another hour, stirring occasionally.

Serve chili in bowls with your favorite garnishes and hot cornbread. Enjoy!