My Dynamite. All Time Favorite Chili Recipe
Do you want the best Dynamite Chili recipe? Get all set to serve Dynamite Chili as a Side Dish today. Pork is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. This is an ideal dish to include in today's menu.
Ingredients
3 tablespoons vegetable oil
1 large onion, peeled and finely chopped
2 large cloves garlic, peeled and minced
1 small hot green chile pepper, seeds and membranes removed, minced (optional)
1 1/4 pounds beef round, cut into 1/2 inch cubes
3/4 pound ground pork
1 28 ounce can crushed Italian tomatoes
3 tablespoons red wine vinegar
2 tablespoons and 2 teaspoons ground chili powder, or to taste
2 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1/2 teaspoon ground red pepper, or more, to taste
1 large green bell pepper, seeds and membranes removed, and chopped
2 teaspoons salt, or to taste
Freshly ground black pepper to taste
1 10 ounce can red kidney beans, drained
3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste
Directions
Heat the oil in a very large skillet or dutch oven over medium heat.
Stir in the onion, garlic, chile pepper, and cook, stirring occasionally, until the onion is tender, about 5 minutes.
Add the cubed and ground meat, and continue cooking until the meat is no longer pink, about 4 to 5 minutes.
Stir in the tomatoes, vinegar, chili powder, cumin, Worcestershire sauce, ground red pepper, bell pepper, salt and pepper.
Bring the mixture to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, until the meat is tender, about 45 minutes to an hour.
The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings.
Stir in the onion, garlic, chile pepper, and cook, stirring occasionally, until the onion is tender, about 5 minutes.
Add the cubed and ground meat, and continue cooking until the meat is no longer pink, about 4 to 5 minutes.
Stir in the tomatoes, vinegar, chili powder, cumin, Worcestershire sauce, ground red pepper, bell pepper, salt and pepper.
Bring the mixture to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, until the meat is tender, about 45 minutes to an hour.
The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings.
