Gina Pfeiffer's Chili

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 ½ pounds pork shoulder, trimmed and cut into 3/4-inch cubes
• 2 cups homemade or low-sodium beef stock
• 2 cups prepared salsa
• 1 ½ teaspoons ground cumin
• 1 tablespoon and 1 1/2 teaspoons Mexican oregano (see note)
• ¼ cup chili powder
• 1 tablespoon plus 1 1/2 teaspoons ground coriander
• 1 ½ teaspoons cayenne pepper
• ¾ cup beer
• Kosher salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    647 calories; 39 grams fat; 11 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 56 grams protein; 177 milligrams cholesterol; 1117 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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

• Mexican oregano is available by mail from Penzeys Spices: (414) 679-7207. Regular oregano can be substituted.

3 hours 15 minutes