Ingredients and Weight:
- Ground pork: 2 pounds
- Dried ancho chiles: 6
- Dried guajillo chiles: 6
- Dried pasilla chiles: 6
- Onions: 2 medium, chopped
- Garlic: 4 cloves, minced
- Green bell pepper: 1 large, chopped
- Red bell pepper: 1 large, chopped
- Jalapeño pepper: 1 small, seeded and minced
- Canned crushed tomatoes: 28 ounces
- Canned diced tomatoes: 15 ounces
- Tomato paste: 3 tablespoons
- Beef broth: 2 cups
- Ground cumin: 1 tablespoon
- Ground coriander: 1 tablespoon
- Cayenne pepper: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Salt and black pepper to taste
- Cheddar cheese (for topping): 1 cup
- Sour cream (for topping): 1 cup
- Green onions (for topping): 1/4 cup, thinly sliced
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Remove the stems and seeds from the ancho, guajillo, and pasilla chiles. Heat a skillet over medium heat and toast the chiles until fragrant, about 2 minutes per side.
- Transfer the chiles to a bowl and cover with hot water. Let soak for 30 minutes, or until softened.
- While the chiles are soaking, brown the ground pork in the same skillet over medium-high heat.
- Add the onions, garlic, green bell pepper, red bell pepper, and jalapeño to the skillet and cook until softened, about 10 minutes.
- Drain the chiles and discard the soaking liquid. Puree the chiles in a blender with the crushed tomatoes and diced tomatoes until smooth.
- Add the chili puree, tomato paste, beef broth, cumin, coriander, cayenne pepper, smoked paprika, salt, and black pepper to the skillet with the pork and vegetables. Bring to a boil, reduce heat to low, and simmer for 2 hours, or until the chili has thickened.
- Taste and adjust seasonings as needed.
- Serve the chili topped with cheddar cheese, sour cream, and green onions.
Nutritional Information:
- Calories: 450
- Fat: 20 grams
- Protein: 35 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Spicy and flavorful
- Rich and comforting
- Perfect for a cold winter day
User Comments:
- "This chili is the perfect balance of heat and flavor. I love the addition of pork."
- "The best chili I've ever had! It's so hearty and delicious."
- "The Belly Burner Chili is a crowd-pleaser. It's always a hit at parties."
Special Precautions and Tips:
- If you don't like spicy food, reduce the amount of cayenne pepper or jalapeño pepper.
- To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Reheat the chili over medium heat until warmed through.
- Serve the chili with a side of cornbread or rice for a complete meal.
