PARKER RANCH CHILI

Parker Ranch Chili image

Provided by Vicki Butts (lazyme) @lazyme5909

Number Of Ingredients 20

2 tablespoon(s) olive oil
1 pound(s) ground pork
1 pound(s) ground beef
1 pound(s) chuck steak, fat trimmed, cut into 1-inch cubes
6 - garlic cloves, minced
2 cup(s) water
2 tablespoon(s) ground cumin
2 tablespoon(s) chili powder
2 teaspoon(s) dried oregano
2 teaspoon(s) salt
1 teaspoon(s) cayenne pepper
18 ounce(s) tomato paste
2 teaspoon(s) sugar
3 cup(s) diced fresh tomatoes
3 cup(s) diced onions
3 cup(s) diced red bell peppers
3 cup(s) canned black beans, drained and rinsed
1 cup(s) chopped fresh cilantro
2 3/4 cup(s) beef broth
- grated cheddar cheese

Steps:

Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve