Beef and Pork Chili with Beans

Name: Beef and Pork Chili with Beans
Yield: serves 10 to 12
Ingredients: 4 tablespoons olive oil; 2 large onions, diced; 2 large red bell peppers, diced; Kosher salt; 2 to 4 jalapeños, seeded and minced; 6 garlic cloves, minced; 1 1/2 pounds ground pork; 1 1/2 pounds ground beef; 3 tablespoons ground pure chile powder; 2 tablespoons ground cumin; 2 teaspoons dried oregano; 2 teaspoons salt; 1 teaspoon cayenne pepper; 12 ounces beer; Two 28-ounce cans tomatoes with juice; 2 cups beef broth; Two 15-ounce cans kidney beans, drained; Sour cream, for garnish; 1 bunch scallions, thinly sliced, for garnish

December 9, 2011

Pat: Texas style chili is all about beef, but since Memphis is all about the pigs, we give our pot a little love by adding ground pork as well. The combination of the two meats is, well, paradise for a guy like me, and it gives this chili a robust flavor and satisfying depth. Plenty of garlic, pure ground chile powder, and a bottle of beer make this one kicking combination. We call for kidney beans, but you can use black beans instead. A dollop of sour cream helps cool the fire.

Cooks' Note

The spice tin or jar labeled “chili powder” is actually a blend of several spices, but pure ground chile powder is just that—one variety of dried chile that’s been dried, toasted, and ground. Pure ground chile powder delivers a sharper heat and more distinct flavor. They’re also bottled by the big spice companies, so they’re easy to find. We like ground New Mexico, or ancho, chiles (they taste a bit like raisins and chocolate), and pure ground chipotle (which is very smoky). The variety you choose for this chili isn’t terribly important; experiment and find a variety that you like best.

Recipe notes

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