Categories: Weekend meal

Ingredients

• 2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes
• 2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes
• 1 tablespoon kosher salt
• Freshly ground black pepper
• 1/3 to 1/2 cup corn oil
• 2 large Spanish onions, chopped
• 10 large cloves garlic, minced
• 1/3 cup chili powder, plus 2 tablespoons
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 (15-ounce) can diced tomatoes
• 5 cups low-sodium chicken broth
• 2 (15 1/2-ounce) cans pinto beans, drained and rinsed
• Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers

Directions

1. Pat the meat dry with a paper towel and season with the salt and pepper.

2. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat.

3. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.

4. Discard all but 2 tablespoons of oil from the pan.

5. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan.

6. Add the garlic and saute for 2 minutes more.

7. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes.

8. Add the canned diced tomatoes and whisk in 4 cups of the stock.

9. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.

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