beef, pork and pinto bean chili

6241333977_71274d72a6_b

Course Main Dishes

Ingredients in this Recipe

1 cup Red Wine (I used Cabernet Sauvignon)
1 pound Pork Shoulder, cut into 3/4” – 1” cubes
1 quart Beef Stock, divided (2 cups for peppers, 2 for beans)
1 tablespoon Chili Powder
1 tablespoon Dried Oregano
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper, freshly ground
1/4 cup Peanut or Olive Oil
2 cups Water
2 tablespoons finely minced Garlic
2 tablespoons Potato Flour (or Millet Flour, avoid using starches)
2 teaspoons Ground Cumin
28 ounces can Whole, Peeled Tomatoes in Juice (Unseasoned)
3 ounces Dried Chili Peppers (California or New Mexico)
3 ounces Tomato Paste
8 ounces (1 1/2 cups, from about 2 medium) finely chopped Yellow Onion
8 ounces Dried Pinto Beans, rinse and drain (no need to soak)

Recipe Preparation

See Full Recipe at Food52

Comments

Food52

See all 17,856 recipes
food52.com

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe

Steak Diane

Simply Recipes

(1) (0)
Beef Stew With Spicy V-8

Food.com

(1)
Hamburger Jazz

Allrecipes.com

(1) (19)