Source: MasterChef (fox.com), saved recipe (Google Drive)
A rich, satisfying chili featured as a MasterChef pressure test challenge.
Ingredients
- 2 lbs top sirloin, cut into large cubes
- 2 lbs boneless pork shoulder, cut into large cubes
- 2 tbsp ground cumin
- 2 tbsp ground ancho chili powder
- 1 tbsp kosher salt
- 1/4 cup vegetable oil, plus more if needed
- 10 cloves garlic, chopped
- 6 celery stalks, coarsely chopped
- 1 large onion, coarsely chopped
- 1 green bell pepper, halved, cored, seeded, and chopped
- 1 jalapeño chile pepper, sliced (wear gloves)
- 1 can (28 oz) whole tomatoes
- 1 can (15 1/2 oz) beef broth
- 1 bottle (12 oz) beer, preferably smoked porter or dark lager
- 4 chipotles in adobo, chopped
- 2 cinnamon sticks
- 1 small bunch fresh oregano, coarsely chopped
- 1 can (15 oz) pinto beans, rinsed and drained
- Juice of 2 limes
- 1 small bunch fresh cilantro, coarsely chopped
Directions
- Put the beef and pork in a large bowl. Sprinkle with cumin, chili powder, and salt, tossing to coat.
- Coat a large stockpot with the oil and place over medium heat. Working in batches to avoid overcrowding, brown the beef and pork on all sides. Remove to a side platter and keep the pot on the heat.
- Add more oil if needed. Add the garlic, celery, onion, bell pepper, and jalapeño. Cook and stir for 10 minutes, until softened.
- Return the meat to the pot. Hand-crush the tomatoes (with juice) in a large bowl until chunky and add to the pot along with the broth, beer, chipotles, cinnamon, and oregano. Simmer, uncovered, for 2 1/2 hours, or until the meat is fork-tender.
- Add the beans and cook 30 minutes longer, stirring occasionally. In the last 5 minutes, add the lime juice and cilantro.