Smoky Barbecue Chili Recipe

Name: Smoky Barbecue Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 cups yellow onions, chopped; 6 garlic cloves, coarsely chopped; 2 -3 pasilla chiles, stemmed and seeded; 2 -3 new mexican dried red chilies, stemmed and seeded (Can substitute a mixture of jalapeno and Anaheim chiles); 2 chipotle chiles in adobo, seeded and chopped; 2 cups chicken broth; 1 tablespoon canola oil, divided; 1 1/4 lbs top round beef, trimmed and cut into 1/2-inch pieces; 1 1/4 lbs boneless pork loin, trimmed and cut into 1/2-inch pieces; 1 3/4 cups tomato puree; 1/2 cup water; 2 tablespoons dark brown sugar; 2 tablespoons cider vinegar; 1 tablespoon honey mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon molasses; 1/2 teaspoon salt; 2 (15 ounce) cans pinto beans, rinsed and drained

Servings: persons

cooking spray
2 cups yellow onions, chopped
6 garlic cloves, coarsely chopped
2 -3 pasilla chiles, stemmed and seeded
2 -3 new mexican dried red chilies, stemmed and seeded (Can substitute a mixture of jalapeno and Anaheim chiles)
2 chipotle chiles in adobo, seeded and chopped
2 cups chicken broth
1 tablespoon canola oil, divided
1 1/4 lbs top round beef, trimmed and cut into 1/2-inch pieces
1 1/4 lbs boneless pork loin, trimmed and cut into 1/2-inch pieces
1 3/4 cups tomato puree
1/2 cup water
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon salt
2 (15 ounce) cans pinto beans, rinsed and drained

1
Heat a large nonstick skillet over medium-high heat.
2
Coat pan with cooking spray.
3
Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
4
Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
5
Place half of the chile mixture in a blender.
6
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
7
Pour into a medium bowl and repeat procedure with remaining chile mixture.
8
Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
9
Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
10
Add chile mixture and beef to pan.
11
Stir in tomato puree and remaining ingredients except beans; bring to a boil.
12
Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
13
Stir in beans; cook 15 minutes.
14
Garnish with sour cream and chopped green onions, if desired.

1318

kcal

Calories

Fat

Carbs

128

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 19 ingredients. The key ingredients include: cooking spray, 2 cups yellow onions, chopped, 6 garlic cloves, coarsely chopped, 2 -3 pasilla chiles, stemmed and seeded, and more.

Yes, Smoky Barbecue 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.

Smoky Barbecue Chili

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