Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerTex-Mex ChiliA hearty Tex-Mex chili with beef stew meat, ground pork or beef, beans, and a rich tomato-based sauce, simmered low and slow.total1 hr 25 minprep10 mincook1 hr 15 minservings8Original recipe on patijinich.comKeep this recipeAdd a copy of Tex-Mex Chili to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients8 servingsBack to 8 servings3 tbsp vegetable oil, plus one tablespoon set aside1 lb beef stew meat, cubed into 1-inch chunks1 lb ground pork or beef1 tsp kosher or coarse sea salt, or more to taste0.25 tsp freshly ground black pepper, or more to taste1 white onion, chopped1 red bell pepper, chopped1 tbsp chopped jalapeño, seeding optional4 clove garlic, finely chopped0.5 tsp crushed red pepper flakes0.5 tsp cayenne pepper0.5 tsp paprika1 tsp Chili powder such as, ancho or chipotle chile powder1 tbsp chipotle chiles in adobo sauce, or more to taste0.5 tsp cumin1 tsp dried oregano1 tbsp tomato paste1 28- ounce can crushed tomatoes1 tbsp dark brown sugar1 tbsp distilled white vinegar4 cup beef stock2 15-ounce cans pinto beans ), drained and rinsed (or about 4 cups homemadesour creamChopped fresh cilantroShredded cheddar cheeseTortilla chipsGreen onions, sliced thinStepsClear checksTap an ingredient or step to check it off.1Step 1: In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.2Step 2: Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.3Step 3: Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.4Step 4: Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.getsaucepan.com/r/521bfc70-e050-44a6-be21-6f988cf32f3f · Original: https://patijinich.com/tex-mex-chili/
