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Two-Meat, Two-Bean Chili

by Michele Pesula Kuegler | March 29th, 2008 | Recipes, Soups & Stews
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With an unexpected snow day on Friday, our scheduled events for the evening were cancelled. So, when the snow stopped early in the afternoon, I decided to make a trek to the grocery store.chili

With all 4 kids at home and a quiet evening on tap, there was no need to make a quick dinner. However, as the roads weren’t great for driving until mid-afternoon, a slow-cooking meal also wasn’t an option. A request for chili was made, and it seemed like an excellent plan. If we served chili with honey cornbread as a side dish, all 4 kids would eat the chili.

Typically, I make chili with ground beef or turkey, unless I make it vegetarian style. I wanted to give this chili a slightly different flavor, so I opted to use ground beef and pork. To offer some taste and texture diversity, I added two kinds of beans.

As dinner was being served, the lure of cornbread seemed to be the only reason 3 of the 4 kids would eat the chili. However, by the time the bowls were half-empty, they all had become chili converts, with one of the picky eaters even requesting seconds! It seems that this dish should become a requested dinner in our home.

Two-Meat, Two-Bean Chili


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Ingredients
  1. 1 Tb. extra virgin olive oil
  2. 2 Tb. chipotle chili powder
  3. 1 medium yellow onion, diced
  4. 2 tsp. oregano
  5. 4 cloves garlic
  6. salt and pepper to taste
  7. 1 green pepper, chopped
  8. 2-16 oz. cans tomato sauce
  9. 1 pound ground beef
  10. 1-16 oz. can diced tomatoes
  11. 1 pound ground pork
  12. 2-16 oz. cans kidney beans, drained and rinsed
  13. 2 Tb. chili powder
  14. 1-16 oz. can black beans, drained and rinsed
Instructions
  1. Heat a stock pot over medium heat, and coat bottom with olive oil. Place onion and garlic in pan and saute for a few minutes. Add pepper and cook a minute or two longer.
  2. Add beef and pork, cooking until no longer pink, seasoning with chili powders, oregano, salt, and pepper. Drain grease from pan, and return to heat.
  3. Add tomato sauce and diced tomatoes, and bring to boiling. Reduce heat to low, and add beans. Partially cover with a lid, and allow to simmer.
  4. After 30 minutes, taste chili, adding additional spices, if needed. Simmer for another 30 minutes.
  5. Serve with shredded cheddar cheese, sour cream, and hot sauce.
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 Click here for Honey Cornbread recipe, if desired.

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