Chili Californio Recipe

Name: Chili Californio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow onions, finely chopped; 2 celery ribs, chopped; 2 garlic cloves, minced; ½ teaspoon salt; 1 (14 1/2 ounce) can diced tomatoes, with juices; 2 tablespoons tomato paste; 3 tablespoons olive oil; 1 medium red bell peppers or 1 medium green bell pepper, seeded and chopped; 2 lbs round steaks, trimmed of excess fat and cut into 1/2-inch cubes; 1 lb pork shoulder, trimmed of excess fat and cut into 1/2-inch cubes; 1 tablespoon all-purpose flour; ¼ cup chili powder; 1 tablespoon packed brown sugar; 1 tablespoon cider vinegar or 1 tablespoon red wine vinegar; 2 teaspoons new mexico chile powder or 2 teaspoons california chili powder; 2 teaspoons dried oregano; 1 bay leaf; 1 jalapeno; 1 cup water; 1 cup pitted ripe california black olives, drained and chopped; 1 cup shredded monterey jack cheese; chopped red onion; chopped fresh cilantro

Servings: persons

2 medium yellow onions, finely chopped
2 celery ribs, chopped
2 garlic cloves, minced
½ teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, with juices
2 tablespoons tomato paste
3 tablespoons olive oil
1 medium red bell peppers or 1 medium green bell pepper, seeded and chopped
2 lbs round steaks, trimmed of excess fat and cut into 1/2-inch cubes
1 lb pork shoulder, trimmed of excess fat and cut into 1/2-inch cubes
1 tablespoon all-purpose flour
¼ cup chili powder
1 tablespoon packed brown sugar
1 tablespoon cider vinegar or 1 tablespoon red wine vinegar
2 teaspoons new mexico chile powder or 2 teaspoons california chili powder
2 teaspoons dried oregano
1 bay leaf
1 jalapeno
1 cup water
1 cup pitted ripe california black olives, drained and chopped
1 cup shredded monterey jack cheese
chopped red onion
chopped fresh cilantro

1
Combine half the onions, the celery, garlic, salt, tomatoes, and tomato paste in a slow cooker.
2
Cover and cook on HIGH while you prepare the remaining ingredients.
3
In a big skillet over med-high heat, heat 2 tablespoons of the oil, then cook the remaining onions and the bell pepper, stirring, until softened, 6-8 minutes; remove from heat.
4
Using a handheld immersion blender, partially puree the tomato sauce in the cooker, then add the sauteed vegetables and continue cooking on HIGH.
5
In the skillet you just used, brown the beef and pork cubes on all sides in the remaining 1 tablespoon of oil, sprinkling the meat with the flour (you will need to do this in batches).
6
Add the cubes of meat to the cooker; add in the chili powder, brown sugar, vinegar, chile powder, oregano, bay leaf, whole jalapeno, and water; stir to combine.
7
Cover and cook on LOW for 8-10 hours.
8
Taste for salt and remove bay leaf and whole jalapeno; stir in the olives and cheese.
9
Serve the chili in bowls; garnish with chopped onions and cilantro.

1248

kcal

Calories

Fat

Carbs

102

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 23 ingredients. The key ingredients include: 2 medium yellow onions, finely chopped, 2 celery ribs, chopped, 2 garlic cloves, minced, ½ teaspoon salt, and more.

Yes, Chili Californio 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 Californio

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