Inferno Beef and Pork Chili Explosion
Inferno Beef and Pork Chili Explosion
Equipment
- heavy stockpot
Ingrediënten
- 4 tablespoons olive oil
- 5 pounds lean beef chuck cubed
- 2 pounds lean pork butt cubed
- 2 medium onions finely chopped
- 4 cloves garlic minced
- Salt to taste
- 1 teaspoon black pepper
- 12 ounces flavorful beer
- 1 quart tomato sauce
- 4 cups stewed or chopped tomatoes
- 1 green bell pepper diced
- 1 teaspoon ground allspice
- 4 tablespoons freshly ground cumin divided
- 2 ½ tablespoons chili powder
- 1 ounce soy sauce
- 2 ounces whiskey
- ¼ cup dried chili peppers
- 1 tablespoon Tabasco sauce
- ½ cup tomato paste
- ⅓ cup masa harina
Instructies
- Heat olive oil in a heavy stockpot over medium heat.
- Cube the beef chuck and pork butt into 1/4-inch pieces.
- Cook the cubed meats along with onions, minced garlic, salt, and black pepper in the heated olive oil until browned.
- In a separate large stockpot, bring beer to a boil.
- Add the cooked meat mixture, tomato sauce, stewed tomatoes, diced bell pepper, allspice, 2 tablespoons of freshly ground cumin, chili powder, soy sauce, and whiskey to the boiling beer.
- Reduce heat to medium and simmer for 10 minutes.
- Add dried chili peppers, Tabasco sauce, tomato paste, and salt to taste.
- Slowly stir in masa harina and continue cooking, covered, for 1 hour, stirring every 10 minutes.
- After 1 hour, add the remaining freshly ground cumin and cook for an additional 1 minute.
- Serve the Inferno Beef and Pork Chili Explosion hot, either on its own or over white rice.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this fiery chili with a bold red wine such as a Zinfandel or Syrah to balance the intense flavors and spice.
Nutritional Information
Calories: 500 kcal | Carbohydrates: 25 g | Protein: 35 g | Fat: 25 g | Fiber: 6 g | Sugar: 9 g
