Slow-Cooked Beef and Pork Chili

Courtesy of Delicatessen


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