Beef and Pork Chili with Beans
- 4 tablespoons olive oil
- 2 large onions, diced
- 2 large red bell peppers, diced
- Kosher salt
- 2 to 4 jalapeños, seeded and minced
- 6 garlic cloves, minced
- 1½ pounds ground pork
- 1½ pounds ground beef
- 3 tablespoons ground pure chile powder
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 12 ounces beer
- Two 28-ounce cans tomatoes with juice
- 2 cups beef broth
- 2 cups beef broth
- Two 15-ounce cans kidney beans, drained
- Sour cream, for garnish
- 1 bunch scallions, thinly sliced, for garnish
Instructions:
Texas-style chili is all about beef, but since Memphis is all about the pigs, we give our pot a little love by adding ground pork as well. The combination of the two meats is, well, paradise for a guy like me, and it gives this chili a robust flavor and satisfying depth.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and bell peppers and a sprinkling of salt, and sauté until the vegetables are tender, 8 to 10 minutes. Add the jalapeños and garlic and sauté for 2 more minutes; remove from the heat and set aside.
- Heat the remaining 2 tablespoons olive oil in a large pot over medium-high heat. When the oil is shimmering, add the ground pork and ground beef, and sauté until browned, 10 to 15 minutes. Add the chile powder, cumin, oregano, salt, and cayenne.
- Reduce the heat, and cook, stirring, for about 6 minutes, until the spices form a thick paste on the meat. Add the beer, and cook, scraping up any browned bits on the bottom of the pan, for 2 to 3 minutes, until slightly reduced. Add the reserved onion-pepper mix to the pot, then the tomatoes and beef broth, and simmer for about 30 minutes.
- Add the beans to the chili and cook just until they are warmed through, 3 to 4 minutes. Ladle the hot chili into bowls; top with sour cream and scallions, and serve.