Texas-Style Chili Recipe
This Texas-style chili recipe is warm, comforting and so good for you!
Servings: 8
Equipment
- This is an affiliate link.Cast iron Dutch oven
Ingredients
- 2 tbsp oil
- 1 large onion chopped
- 2 tsp cumin
- 2 tsp This is an affiliate link.smoked paprika
- 1 tsp oregano
- 2 This is an affiliate link.bay leaves
- 4 cloves of garlic sliced
- 1 red chilli deseeded and minced
- 1 lbs / 500g extra-lean ground beef
- 1/2 lbs / 250g pork loin cubed
- 2-3 tbsp chipotle paste or 2-3 whole chipotle peppers pureed
- 2 X 400 g cans of chopped tomatoes
- 2 oz / 50g dark chocolate 70%-85%
- 1 X 14oz/ 400 g can butter beans
- 1 X 14oz/ 400g can kidney beans
- 1 X 6oz/ 165 g can corn
- salt to taste
- plain yogurt to taste
- fresh cilantro
Instructions
- Heat oil in a cast iron pot and cook chopped onion with cumin, paprika and oregano over low heat for 10 minutes until tender. Add sliced garlic and minced chilli, cook while stirring for 2 minutes longer.
- Then add beef and pork and brown for 5 minutes, add bay leaves, chipotle paste, chopped tomatoes, 1 tsp of salt. Turn the heat up and bring to a boil.
- As soon as it boils, turn the heat to medium-low, add chocolate squares, allow it to melt for a minutes or two and then stir, cover with a lid and let it simmer for 1 1/2 hours. Check on it occasionally and stir to prevent from burning.
- After 1 1/2 hours your meat should be very tender. At this point take a potato masher to the chilli and smash the pork loin chunks slightly while still leaving some texture.
- Add beans and corn, taste and adjust seasoning if needed. Continue cooking for another hour on low heat.
- Serve with a dollop of plain yogurt and fresh chopped cilantro alongside rice or tortillas.
Nutrition
Calories: 487kcal | Carbohydrates: 50g | Protein: 39g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 296mg | Potassium: 1578mg | Fiber: 13g | Sugar: 11g | Vitamin A: 695IU | Vitamin C: 26.3mg | Calcium: 107mg | Iron: 9.1mg