2 1/2# Beef Chuck Roast - cubed & trimmed
2 1/2# Pork Shoulder - cubed & trimmed
1 Tbspn Kosher Salt
Freshly Ground Black Pepper
1/3 Cup Corn Oil
2 Large Spanish Onions - chopped
10 Large Cloves Garlic - minced
1/3 cup Chili Powder, plus 2 tablespoons - (I use an all organic blend from The Spice Hunter brand)
1 Tbspn Ground Cumin
2 Tspns Dried Oregano
1 (15-ounce) Can Diced Tomatoes
5 Cups Chicken Broth
2 (15 1/2-oz) Cans Pinto Beans - drained and rinsed
1 (15 1/2-oz) Can Kidney Beans - drained and rinsed
Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in the broth. Allow this to boil for a while until reduced about a third or so. Take out about a cup of the hot broth and reserve.
Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
In a food processor or blender puree half of the beans with the reserved 1 cup of broth. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste.
Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers.
Originally found on the Food Network