SOCIAL
Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 to 10 servings.
Calories from Fat 0
Calories 0
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 0mg 0 %
Potassium 0mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • PORK BEEF AND BLACK BEAN CHILI

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PORK BEEF AND BLACK BEAN CHILI

Reference:

Bon Appétit, November 2002 Parker Ranch Grill, Kamuela, HI R.S.V.P.

Prep:

Active time: 20 min Start to finish: 40 min

Servings:

Makes 8 to 10 servings.

Ingredients
2 tbsps olive oil
1 pound ground pork
1 pound ground beef
1 pound chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
2 cups water
2 tbsps ground cumin
2 tbsps chili powder
2 tsps dried oregano
2 tsps salt
1

Cooking Instructions
Step 1 Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and saut until brown, about 3 minutes. Add cubed beef and garlic and saut 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.
Step 2 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.