Beef and Pork Chili

Adapted from The New James Beard

Serves: 8

  • 2 lbs. Beef Chuck, cubed
  • 1 1/2 lbs. Pork Loin, cubed
  • Flour
  • 2 large Onions
  • 3 TBSP Butter
  • 3 TBSP Extra Virgin Olive Oil
  • 5 cloves Garlic, chopped
  • 1-2 tsp Salt
  • 3 TBSP Chili powder (or more)
  • 1/2 tsp Oregano
  • 1/2 tsp ground Cumin
  • 1 cup Tomato Puree
  • 1 cup dry White Wine
  • 2 cups Beef or Chicken Broth
  • 2 TBSP Sesame Seeds
  • 1/2 oz. unsweetened Chocolate
  • Cilantro or Parsley for garnish

Dredge the meat lightly in flour. Sauté onion in butter and olive oil until golden. Add garlic and cook 3-4 minutes. Push garlic to side of pan. Quickly sear beef cubes and remove. Sear pork thoroughly. Return beef to pan, add salt, chili powder, oregano, cumin, tomato paste, wine, and broth. Cover and simmer for 1 1/2 hours. Add unsweetened chocolate and sesame seeds. Stir well.

Simmer 30 minutes. Taste before serving to correct salt and chili powder. Garnish with cilantro or parsley.

Serving Suggestion:
Serve with cornbread, coleslaw, and a big glass of milk.

Add chopped seasonal vegetables to make a tasty, healthier chili.