Dynamite Chili Recipe
Ingredients
- 2 lg. yellow onions, minced ⓘ
- 4 cloves garlic, chopped or possibly pressed through a press ⓘ
- 2 green bell peppers, seeded, 1/2 inch dice ⓘ
- 2 Anaheim green chilies, seeded, 1/2 inch dice
- 1 serrano chili, seeded, minced fine
- 1 jalapeno pepper, seeded & minced fine (opt.)
- 3 tbsp. vegetable oil ⓘ
- 4 lbs. stewing beef, grnd chili grind ⓘ
- 3 lbs. lean pork loin, cubed, 1/2 inch dice ⓘ
- 2 teaspoon cumin
- 1 teaspoon Mexican oregano ⓘ
- 2 teaspoon salt ⓘ
- 2 teaspoon fresh grnd pepper
- 1 teaspoon paprika ⓘ
- 1 teaspoon finely crushed chilies pequin quebrado (opt.)
- 6 tbsp. grnd New Mexican med. warm chili pwdr ⓘ
- 32 ounce. tomato puree (Paradiso brand preferred) ⓘ
- 2 (28 ounce.) minced tomatoes ⓘ
- 2 (27 ounce.) cans red kidney beans, rinsed & liquid removed ⓘ
Instructions
- Omit if you prefer milder chili.
- Saute/fry onions, garlic, peppers in 3 Tbsp.
- oil till tender.
- Transfer to 8 qt or possibly larger pot.
- Brown beef and pork in batches and transfer to pot.
- Add in seasonings, tomatoes, tomato puree and beans.
- Simmer, stirring occasionally, for 1 1/2 to 2 hrs.
- Serve with shredded cheddar and/or possibly Jack cheese, lowfat sour cream and raw onion if you like.
- Tastes even better as leftovers the next day.
- Serves 16.
Nutrition & Diet Analysis (per serving)
585
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).