Gina Pfeiffer's Chili Recipe

Name: Gina Pfeiffer's Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1 green bell pepper, diced; 2 cups diced onion; 2 or 3 jalapeno peppers, minced; 2 tablespoons minced garlic; 2 celery stalks, diced; 2 pounds chuck roast, cut into 3/4-inch cubes; 1 1/2 pounds pork shoulder, trimmed and cut into 3/4-inch cubes; 2 cups homemade or low-sodium beef stock; 2 cups prepared salsa; 1 1/2 teaspoons ground cumin; 1 tablespoon and 1 1/2 teaspoons Mexican oregano (see note); 1/4 cup chili powder; 1 tablespoon plus 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons cayenne pepper; 3/4 cup beer; Kosher salt and freshly ground black pepper to taste

Servings: persons

4 tablespoons vegetable oil
1 green bell pepper, diced
2 cups diced onion
2 or 3 jalapeno peppers, minced
2 tablespoons minced garlic
2 celery stalks, diced
2 pounds chuck roast, cut into 3/4-inch cubes
1 1/2 pounds pork shoulder, trimmed and cut into 3/4-inch cubes
2 cups homemade or low-sodium beef stock
2 cups prepared salsa
1 1/2 teaspoons ground cumin
1 tablespoon and 1 1/2 teaspoons Mexican oregano (see note)
1/4 cup chili powder
1 tablespoon plus 1 1/2 teaspoons ground coriander
1 1/2 teaspoons cayenne pepper
3/4 cup beer
Kosher salt and freshly ground black pepper to taste

1
Heat 2 tablespoons of the oil in a large skillet over medium heat.
2
Add the green pepper, onion, jalapeno, garlic and celery.
3
Cook, stirring occasionally, until tender, about 8 minutes.
4
Transfer to a bowl.
5
In the pan used to cook the vegetables, heat the remaining oil over high heat.
6
Add 1/4 of the combined meat to the oil and brown it on all sides for about 6 minutes.
7
Remove with a slotted spoon and brown the remaining three batches of meat.
8
(Use a little more oil if needed.)
9
Pour the stock into the pan and bring to a boil, stirring to dissolve the brown bits in the pan.
10
Set aside.
11
In a stockpot, combine the meat and the vegetables.
12
Add the salsa, cumin, oregano, chili powder, coriander, cayenne pepper, reserved stock and beer to the pot and bring to a simmer.
13
Cover and simmer for 2 hours, stirring occasionally.
14
Uncover and simmer 30 minutes to 1 hour to thicken the chili.
15
The meat should be tender but not falling apart.
16
Add salt and pepper to taste.
17
Serve over rice.

659

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1 green bell pepper, diced, 2 cups diced onion, 2 or 3 jalapeno peppers, minced, and more.

Yes, Gina Pfeiffer's 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.

Gina Pfeiffer's Chili

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