River Run Chili Recipe

Name: River Run Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb 90% lean ground beef (chili grind if possible); 1 1/2 lbs pork shoulder or 1 1/2 lbs country-style boneless pork ribs, cubed; 1 large onion, peeled and chopped; 1 large green pepper, peeled and chopped; 3 garlic cloves, finely chopped; 2 tablespoons chili powder (I use Penzey's medium); 1/2 tablespoon ground cumin; 1/2 tablespoon oregano (I use Penzey's Mexican); salt and pepper (to taste); 1 (12 ounce) bottle beer (I use red or amber); 4 cups beef stock; 1 (28 ounce) can whole canned tomatoes, drained and chopped; 1 (6 ounce) can tomato paste; 2 (15 ounce) cans beans (small red, black or great northern, or a combination); 1/4 cup masa harina (optional)

Servings: persons

1 lb 90% lean ground beef (chili grind if possible)
1 1/2 lbs pork shoulder or 1 1/2 lbs country-style boneless pork ribs, cubed
1 large onion, peeled and chopped
1 large green pepper, peeled and chopped
3 garlic cloves, finely chopped
2 tablespoons chili powder (I use Penzey's medium)
1/2 tablespoon ground cumin
1/2 tablespoon oregano (I use Penzey's Mexican)
salt and pepper (to taste)
1 (12 ounce) bottle beer (I use red or amber)
4 cups beef stock
1 (28 ounce) can whole canned tomatoes, drained and chopped
1 (6 ounce) can tomato paste
2 (15 ounce) cans beans (small red, black or great northern, or a combination)
1/4 cup masa harina (optional)

1
Preheat the oven to 300 degrees F.
2
Brown the ground beef in a six-quart dutch oven over medium heat. If your beef is very lean, you may need to use a few tablespoons of oil. Remove browned beef with a slotted spoon and set aside.
3
Brown the cubed pork in batches in the drippings from the beef. Be sure to allow enough space between the cubes so that they brown instead of steam. Remove each batch of browned pork to the same dish as the beef as you go.
4
Once the last batch of pork has been removed, saute the onion and pepper in the drippings. If there is too much fat, drain some off so that a there is still about a tablespoon. Stir the onion and pepper until softened, about seven minutes. Stir in the garlic until it releases a scent. Add the chili powder, cumin and oregano and stir until the vegetables are evenly coated.
5
Pour in the beer and deglaze the pan. Add the meats back to the pot, along with the stock, tomatoes and tomato paste. Stir well to combine.
6
SLOWLY bring the mixture just to the boil. Do not let it boil hard. Put the pot in the oven and cook slowly for three hours. Add the beans (drained and rinsed) and return to the oven for 30 minutes.
7
Cool the chili and refrigerate it overnight. The next day, skim the fat off the top and discard. Stir in the masa harina and reheat on the stovetop over medium-low heat.
8
Serve topped with shredded cheddar cheese, sour cream and or minced onion and jalapeno with a side of corn bread.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 lb 90% lean ground beef (chili grind if possible), 1 1/2 lbs pork shoulder or 1 1/2 lbs country-style boneless pork ribs, cubed, 1 large onion, peeled and chopped, 1 large green pepper, peeled and chopped, and more.

Yes, River Run 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.

That's it — enjoy your meal!

River Run Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions