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Dave "The Cooker's" Chili

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"This chili has great flavor with medium heat. It's best when made the day before, refrigerated overnight, and then reheated over medium heat until it begins to simmer again."
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Ingredients

2 h 45 m servings 296 cals
Original recipe yields 8 servings

Directions

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  1. Combine beef and pork in a large skillet over medium-high heat; season with 1 pinch Mexican-style seasoning, salt, and black pepper. Cook and stir until meat is evenly browned, about 10 minutes. Drain excess grease.
  2. Heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.
  3. Stir beef-pork mixture into onion mixture; add diced tomatoes with juice, beer, tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon Mexican-style seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.
  4. Bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.

Footnotes

  • Cook's Notes:
  • Chuck roast or steaks can be substituted for the top sirloin.
  • After the chili has simmered for about an hour you can thicken with cornstarch mixed in cold water (2 tablespoons cornstarch in 1/4 cup water, or more if necessary).
  • You can use about 10 dried chili peppers, stemmed, seeded, boiled for 20 minutes, blended, and strained along with the chili powder if desired for richer chili flavor.
  • The Tajin seasoning is an important ingredient for this recipe, it can be found in many Mexican grocery stores.

Nutrition Facts


Per Serving: 296 calories; 11.6 g fat; 25.3 g carbohydrates; 22.5 g protein; 45 mg cholesterol; 1180 mg sodium. Full nutrition

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