Smoky Barbecue Chili
Smoky Barbecue Chili might be just the main course you are searching for. This recipe makes 8 servings with 370 calories, 39g of protein, and 9g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of American cuisine. It is perfect for The Super Bowl. A mixture of onion, cider vinegar, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add onion and garlic to pan; saut 5 minutes.
Add chiles; cook 2 minutes.
Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chiles are tender. Cool slightly.
Place half of chile mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
Pour into a medium bowl. Repeat procedure with remaining chile mixture.
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat.
Add beef; cook 7 minutes or until browned.
Heat remaining 1 1/2 teaspoons oil in pan.
Add pork; cook 7 minutes or until browned.
Add chile mixture and beef to pan. Stir in tomato puree and remaining ingredients except beans; bring to a boil. Partially cover, reduce heat, and simmer 1 hour or until tender, stirring occasionally. Stir in beans; cook 15 minutes.