• 2764472358minutes
  • 314calories

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Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) vegetable oil 1 1/2 pound(s) (boneless) pork shoulder , trimmed and cut into 1-inch chunks 1 1/2 pound(s) (boneless) beef chunk , trimmed and cut into 1-inch chunks 1 whole(s) (jumbo) onion , coarsely chopped 1/4 cup(s) chili powder 4 large (cloves) garlic , minced 1 tablespoon(s) (ground) cumin 1 1/2 teaspoon(s) (dried) oregano 1/2 teaspoon(s) salt 28-oz. can(s) (diced) tomatoes 1 cup(s) water 15-oz can(s) (red) kidney beans , drained and rinsed 1 can(s) (15-oz) chickpeas , drained and rinsed 1 can(s) (15-oz) corn , drained (sliced ) green onions, shredded Cheddar cheese, avocado and/or sour cream , for garnish, optional

Instructions Jump to Ingredients ↑

  1. Warm the oil in a 12-inch skillet over medium-high heat. Add the meat chunks in three batches and sauté until well browned on all sides. As meat browns, transfer it with a slotted spoon to the slow-cooker pot. (You can use 3 lbs. of just one kind of meat rather than both pork and beef, if you prefer.) Reduce heat to medium; add onion to drippings in skillet and cook 8 to 10 minutes, or until tender, stirring occasionally. Stir in chili powder, garlic, cumin, oregano and salt; cook 30 seconds more to toast spices. Add tomatoes and water, scraping up browned bits from bottom of skillet. Remove from heat. Add onion mixture, kidney beans, chickpeas and corn to the meat in the slow cooker and stir. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, or until meat is fork-tender. Skim and discard any fat from chili. Serve topped with green onions, shredded cheese, avocado and/or sour cream, if you like.


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