Pork, Beef, And Black Bean Chili

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Ground pork
1 lb	454g / 16oz	Ground beef
1 lb	454g / 16oz	Chuck steak - fat trimmed,
		And cut into 1" cubes
6		Garlic cloves - minced
2 cups	474ml	Water
2 tablespoons	30ml	Ground cumin
2 tablespoons	30ml	Chili powder
2 teaspoons	10ml	Dried oregano
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Cayenne pepper
3		Tomato paste - (6 ounce)
2 teaspoons	10ml	Sugar
3 cups	187g / 6.6oz	Diced fresh tomatoes
3 cups	187g / 6.6oz	Diced onions
3 cups	438g / 15oz	Diced red bell peppers
3 cups	480g / 16oz	Canned black beans - drained, rinsed
		= (from three 15-oz cans)
1 cup	16g / 0.6oz	Chopped fresh cilantro
2 3/4 cups	651ml	Beef broth - (about)
		Grated cheddar cheese - for serving

Recipe Instructions

Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 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.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, November 2002

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