California Pepper Chili
TOTAL TIME: Prep: 10 min. Cook: 70 min.
YIELD: 10 servings (2-1/2 quarts).
In my opinion, this is the world's best chili! It features three meats in a peppery eye-opening broth. I've been a Taste of Home reader for 5 years...and I make something from my magazines almost every day.
—Robyn Thompson
Los Angeles, California
Ingredients
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1/2 pound bacon, diced
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2-1/2 pounds beef stew meat, cut into 3/4-inch cubes
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1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
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2 medium onions, chopped
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6 to 8 garlic cloves, minced
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1 to 2 tablespoons chopped seeded fresh serrano chili peppers
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1 to 2 tablespoons chopped seeded fresh poblano chili peppers
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1 to 2 tablespoons chopped seeded fresh jalapeno peppers
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2 to 3 teaspoons cayenne pepper
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1-1/2 teaspoons dried oregano
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1 teaspoon salt
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1 teaspoon ground cumin
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1 can (15 ounces) tomato puree
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1 can (14-1/2 ounces) beef broth
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7 plum tomatoes, chopped
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Shredded cheddar cheese, optional
Directions
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1.
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.
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2.
In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes.
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3.
Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.
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