Texas-Style Chilli

• Meat

  • 1 lbs Ground beef, lean
  • 1/2 lbs Pork loin

• Produce

  • 2 Bay leaves
  • 1 Cilantro, fresh
  • 4 cloves Garlic
  • 1 Onion, large
  • 1 tsp Oregano
  • 1 Red chile

• Condiments

  • 2 tbsp Chipotle paste

• Baking & Spices

  • 50 g Dark chocolate
  • 2 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 Yogurt, Plain

• Other

  • 1 X 165 g can corn

Found on vikalinka.com

Description

Ingredients

• 2 tbsp oil
• 1 large onion, chopped
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp oregano
• 2 bay leaves
• 4 cloves of garlic, sliced
• 1 red chile, deseeded and minced
• 1 lbs extra-lean ground beef
• ½ lbs pork loin, cubed
• 2-3 tbsp chipotle paste or 2-3 whole chipotle peppers pureed
• 2 X 400 g cans of chopped tomatoes
• 50 g dark chocolate, 70%-85%
• 1 X 400 g can butter beans
• 1 X 400g can kidney beans
• 1 X 165 g can corn
• salt
• plain yogurt
• fresh cilantro

Directions

• Heat oil in a cast iron pot and cook chopped onion with cumin, paprika and oregano over low heat for 10 minutes until tender. Add sliced garlic and minced chile, cook while stirring for 2 minutes longer.
• Then add beef and pork and brown for 5 minutes, add bay leaves, chipotle paste, chopped tomatoes, 1 tsp of salt. Turn the heat up and bring to a boil.
• As soon as it boils, turn the heat to medium-low, add chocolate squares, allow it to melt for a minutes or two and then stir, cover with a lid and let it simmer for 1½ hours. Check on it occasionally and stir to prevent from burning.
• After 1½ hours your meat should be very tender. At this point take a potato masher to the chilli and smash the pork loin chunks slightly while still leaving some texture.
• Add beans and corn, taste and adjust seasoning if needed.
• Continue cooking for another hour on low heat.
• Serve with a dollop of plain yogurt and fresh chopped cilantro alongside rice or tortillas.