Slow-Cooked Beef and Pork Chili

  • Yield

Classic chili with unexpected flavors courtesy of Sriracha and pork shoulder.

Courtesy of Delicatessen


1 pound pork shoulder, medium diced
1 pound ground beef
3 ounces chipotle adobe
1 large onion
2 garlic cloves, roasted
2 garlic cloves, minced fresh
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chipotle powder
1 tablespoon chili powder
1 tablespoon paprika
1 cup cooked pinto beans
1 cup cooked kidney beans
3 cups canned Italian plum tomatoes
3 cups white chicken stock
1 tablespoon Sriracha
1 tablespoon olive oil
Kosher salt and black pepper to taste
1 ripe avocado (optional)
1 scallion chiffonade (optional)
2 sprigs of cilantro leaves (optional)
1 tablespoon sour cream (optional)
1 tablespoon shredded cheddar (optional)


  1. Season the pork shoulder and ground beef with kosher salt and pepper.
  2. Heat olive oil in a large pot over high heat, and then add meats.
  3. Cook for 10 minutes, until brown. Drain off the excess oil and add dried seasons.
  4. Remove the protein and set aside.
  5. Cook the onions and garlic until tender, about 5 minutes. Add the pureed chipotle adobe and roasted garlic.
  6. Return the meats to the pot and add the rest of the ingredients. Cook over a slow simmer for 2 hours. Taste and add final seasoning of salt and pepper.
  7. Finish with sliced avocado, sour cream, fresh thinly sliced scallion, cilantro leaves, and shredded aged cheddar.

Recipe Courtesy of Delicatessen



Get every new post delivered to your Inbox.

Join 261 other followers