Southern Style Chili

25 Min.
45 Min.
6-8
Ingredients
2
tablespoons olive oil
2 tablespoons olive oil
1
pound ground pork, thawed
1 pound ground pork, thawed
1
pound ground beef, thawed
1 pound ground beef, thawed
1
(28-ounce) cans diced petite tomatoes
1 (28-ounce) cans diced petite tomatoes
1
(12-ounce) can tomato paste
1 (12-ounce) can tomato paste
1
cup medium salsa (may substitute mild)
1 cup medium salsa (may substitute mild)
1
(12-ounce) bottle beer
1 (12-ounce) bottle beer
2
cups water
2 cups water
2
tablespoons dried oregano
2 tablespoons dried oregano
2
teaspoons ground cumin
2 teaspoons ground cumin
1
teaspoon unsweetened cocoa powder
1 teaspoon unsweetened cocoa powder
½
teaspoon garlic powder
½ teaspoon garlic powder
1
teaspoon kosher salt
1 teaspoon kosher salt
½
teaspoon black pepper
½ teaspoon black pepper
tablespoons Better Than Bouillon® Chili Base
1½ tablespoons Better Than Bouillon® Chili Base
tablespoons Better Than Bouillon® Reduced Sodium Roasted Beef Base
1½ tablespoons Better Than Bouillon® Reduced Sodium Roasted Beef Base
1
(15.5-ounce) can yellow hominy, drained, rinsed and set aside (may substitute with black beans)
1 (15.5-ounce) can yellow hominy, drained, rinsed and set aside (may substitute with black beans)
Directions
  1. In a large heavy bottomed skillet, heat oil over medium-high heat.
  2. Add pork and beef, cook and stir until crumbled, about 20-25 minutes, set aside.
  3. To a large soup pot, over medium heat, add tomatoes, tomato paste, salsa, beer, water,
  4. oregano, cumin, cocoa powder, garlic powder, salt, pepper, Chili and Beef Bases
  5. and cooked meat, stir to combine. Bring chili to a boil.
  6. Reduce heat to medium-low, cover and simmer, until done, about an hour, stirring
  7. occasionally.
  8. Before serving, stir in hominy and heat through, about 5 minutes.

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