Chili Recipe – Eats Now

Name: Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound salt pork, diced; 7 pounds top round of beef, sliced 1/4-inch thick and diced; 8 Spanish onions, finely diced; 10 cloves garlic, minced; 12 ripe tomatoes-peeled, seeded, and chopped with the juices reserved; 1 can (6 ounces) tomato paste; 3/4 cup chile powder; 1/2 cup ground cumin; 3 tablespoons crushed red pepper flakes; 3 whole dried poblano chile peppers, seeded and chopped; 1 tablespoon chopped fresh oregano; 2 tablespoons salt; 2 tablespoons masa harina; 2 bunches scallions, including some of the green, thinly sliced; 1 pound cheddar cheese, shredded to accompany the chili

Servings: persons

3/4 pound salt pork, diced
7 pounds top round of beef, sliced 1/4-inch thick and diced
8 Spanish onions, finely diced
10 cloves garlic, minced
12 ripe tomatoes-peeled, seeded, and chopped with the juices reserved
1 can (6 ounces) tomato paste
3/4 cup chile powder
1/2 cup ground cumin
3 tablespoons crushed red pepper flakes
3 whole dried poblano chile peppers, seeded and chopped
1 tablespoon chopped fresh oregano
2 tablespoons salt
2 tablespoons masa harina
2 bunches scallions, including some of the green, thinly sliced
1 pound cheddar cheese, shredded to accompany the chili

1
In a large heavy skillet, render two-thirds of the salt pork over moderate heat.
2
Remove the salt pork and place it in a large pot.
3
Working in batches, brown the meat in the skillet and transfer the meat to the large pot.
4
Render the remaining salt pork in the skillet.
5
Add the onions and saute over a moderately low heat until caramelized.
6
When caramelized, add the garlic and cook for a few minutes.
7
Turn the mixture into the pot.
8
Add the tomatoes and their juices and cook for 5 to 7 minutes.
9
Add the tomato paste and stir it into the meat.
10
Add the seasonings, chile, and oregano and salt, and mix thoroughly.
11
Mix the masa harina with 2 tablespoons of water and fold into the chili.
12
Simmer over moderately low heat for 3 1/2 to 4 hours, stirring from time to time and checking to be sure the chili does not stick to the bottom of the pot.
13
Before serving, check the seasonings.
14
Depending on the freshness of the chile powder, the strength may vary.
15
You may want additional seasonings.
16
Serve with sliced scallions and shredded cheddar cheese.

2753

kcal

Calories

179

Fat

Carbs

248

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 pound salt pork, diced, 7 pounds top round of beef, sliced 1/4-inch thick and diced, 8 Spanish onions, finely diced, 10 cloves garlic, minced, and more.

Yes, Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili

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