Gina Pfeiffer's Chili
Published November 14, 1998
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
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Ingredients
4 tablespoons vegetable oil
1 green bell pepper, diced
2 cups diced onion
2 or 3 jalapeno peppers, minced
2 tablespoons minced garlic
2 celery stalks, diced
2 pounds chuck roast, cut into ¾-inch cubes
1 ½ pounds pork shoulder, trimmed and cut into ¾-inch cubes
2 cups homemade or low-sodium beef stock
2 cups prepared salsa
1 ½ teaspoons ground cumin
1 tablespoon and 1 ½ teaspoons Mexican oregano (see note)
¼ cup chili powder
1 tablespoon plus 1 ½ teaspoons ground coriander
1 ½ teaspoons cayenne pepper
¾ cup beer
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
21 grams carbs; 177 milligrams cholesterol; 661 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 11 grams saturated fat; 39 grams fat; 7 grams fiber; 1337 milligrams sodium; 57 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the green pepper, onion, jalapeno, garlic and celery. Cook, stirring occasionally, until tender, about 8 minutes. Transfer to a bowl.
- Step 2
In the pan used to cook the vegetables, heat the remaining oil over high heat. Add ¼ of the combined meat to the oil and brown it on all sides for about 6 minutes. Remove with a slotted spoon and brown the remaining three batches of meat. (Use a little more oil if needed.)
- Step 3
Pour the stock into the pan and bring to a boil, stirring to dissolve the brown bits in the pan. Set aside. In a stockpot, combine the meat and the vegetables. Add the salsa, cumin, oregano, chili powder, coriander, cayenne pepper, reserved stock and beer to the pot and bring to a simmer. Cover and simmer for 2 hours, stirring occasionally.
- Step 4
Uncover and simmer 30 minutes to 1 hour to thicken the chili. The meat should be tender but not falling apart. Add salt and pepper to taste. Serve over rice.
Mexican oregano is available by mail from Penzeys Spices: (414) 679-7207. Regular oregano can be substituted.
Private Notes
Comments
This is great to serve over spaghetti too.
I made this with ground beef and pork instead of cubed- with a can of crushed tomatoes, 1 tbsp red wine vinegar and 1 tbsp coriander (cilantro) and cumin paste substituting for salsa. I also used 1/2 ancho chili powder and 1/2 hot chili powder, and added some chili sauce to taste later in the cooking - as I don't like over-hot (spicy) chili. The spice mix is very tasty - and the end result was delicious. I imagine it will be even better next time, when I use cubed meat instead of ground.
This recipe is included in Best American Recipes 1999. I have been making it since then. It is delicious and a real crowd pleaser. I like to serve it over polenta.