Smokey 3 Bean Beef & Pork Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 lbs lean beef 97/31 1/2 lbs lean boneless pork chops cut in 1/2" cubes1 md red bell pepper diced1 md yellow bell pepper diced1 md orange bell pepper diced1 14.5 can diced tomatoes chili style1 can red kidney beans rinsed1 can pinto beans rinsed1 can black beans rinsed1/2 c chili powder2 dried ancho chilis seeded1 cup beef broth8 tsp worcestershire sauce6 tsp mesquite liquid smoke
Brown beef in medium high pan sprayed with canola cooking spray. I like to keep it in tube form in the pan and roll it a 1/4 turn on every side until the entire roll is brown. While the beef is browning, brown cut pieces of pork in another pan on medium high heat sprayed with canola cooking spray. Remember by browning the meats you are creating a rich meaty FLAVOR! Once browned add 1/4 c of chili powder to beef and 1/4 c chili powder to pork, cook for 1 to 2 minutes to release flavor from the chili powder. Add 4 tsp worcestershire to each pan, and deglaze both pans with 1/2 cup each of beef broth. Add half of 3 diced bell peppers to each pan and cook down until slightly tender. Meanwhile heat stock pot to medium high and add can of chili style tomatoes, spicy V8, 3 cans rinsed beans, and 2 dried ancho chiles seeded and torn into large pieces. Bring to a boil and add beef and pork mixtures to the stock pot. Add liquid smoke and lower to simmer and cook for 30 minutes. Remove softened ancho chilies before serving.
Serving Size: makes 15 1 1/2-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user JXG4051313.
Serving Size: makes 15 1 1/2-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user JXG4051313.
Nutritional Info Amount Per Serving
- Calories: 345.6
- Total Fat: 14.4 g
- Cholesterol: 83.4 mg
- Sodium: 416.3 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 7.9 g
- Protein: 32.2 g
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