Tar Heel Chili
From mountainmama 15 years agoIngredients
- 1 (1-pound) bag dried pinto beans, picked over and rinsed shopping list
- 2 1/2 pounds ground beef chuck shopping list
- 2 pounds ground pork shopping list
- 3 large bell peppers of assorted colors, chopped shopping list
- 2 large onions, chopped shopping list
- 1/2 cup chili powder shopping list
- 2 tablespoons cumin seeds shopping list
- 1 teaspoon dried oregano shopping list
- 1 (28-ounce) can plus 1 (14 1/2-ounce) can diced tomatoes, with their juice shopping list
- 1/2 cup fresh parsley leaves, chopped shopping list
- salt and freshly ground pepper, to taste shopping list
- Chopped onion, shredded cheddar cheese, sour cream, and salsa for garnish shopping list
How to make it
- Soak the dried beans according to the package directions and drain. In a pot, combine the beans with enough water to cover by two inches. Bring just to a boil. Reduce the heat and simmer the beans until almost tender, about an hour.
- Set an eight-quart Dutch oven over medium-high heat. In batches, add the beef and pork. Cook, breaking the meat up with a spoon, until well browned (don't crowd the pot or the meat will steam, not brown). Transfer each batch to a bowl using a slotted spoon.
- Heat the drippings in the same pot over medium heat. Add the bell peppers, onions, chili powder, cumin seeds, and oregano; cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the tomatoes with their juice and the reserved meat, and simmer for one hour. Add the beans and simmer until the chili is thickened and the beans are tender, about an hour longer. Stir in the parsley, salt, and pepper. Garnish each serving with onion, cheese, sour cream, and salsa.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- imhungry Northern, OH
- greekgirrrl Long Island, NY
- chefelaine Muskoka, CANA
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The Rating
Reviewed by 4 people-
I LOVE Chili!! Thanks, Mountain Mama! FIVER! :D
chefelaine in Muskoka loved it
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