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Smoky Barbecue Chili

Cooking Light
Smoky Barbecue Chili
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Outstanding

Three kinds of chiles add Southwestern flair to this aromatic dish. You can substitute ancho chiles for pasillas, and a combination of jalapeños and Anaheim chiles for New Mexican chiles. Garnish with fat-free sour cream and chopped green onions, if desired.

Yield: 8 servings (serving size: about 1 cup)

Ingredients

  • Cooking spray
  • 2  cups  chopped yellow onion
  • 6  garlic cloves, coarsely chopped
  • 2  to 3 pasilla chiles, stemmed and seeded
  • 2  to 3 New Mexican dried red chiles, stemmed and seeded
  • 2  chopped seeded chipotle chiles, canned in adobo sauce
  • 2  cups  fat-free, less-sodium chicken broth
  • 1  tablespoon  canola oil, divided
  • 1 1/4  pounds  top round, trimmed and cut into 1/2-inch pieces
  • 1 1/4  pounds  boneless pork loin, trimmed and cut into 1/2-inch pieces
  • 1 3/4  cups  no-salt-added tomato puree
  • 1/2  cup  water
  • 2  tablespoons  dark brown sugar
  • 2  tablespoons  cider vinegar
  • 1  tablespoon  honey mustard
  • 1  tablespoon  Worcestershire sauce
  • 1  tablespoon  molasses
  • 1/2  teaspoon  salt
  • 2  (15-ounce) cans pinto beans, rinsed and drained

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 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. Remove from pan. 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.

Nutritional Information

Calories:
363 (26% from fat)
Fat:
10.4g (sat 3.4g,mono 4.8g,poly 1.2g)
Protein:
38.1g
Carbohydrate:
27.7g
Fiber:
5.1g
Cholesterol:
83mg
Iron:
4.3mg
Sodium:
829mg
Calcium:
52mg
Bruce Weinstein and Mark Scarbrough, Cooking Light, JANUARY 2007

Member Ratings and Reviews

5 stars
Mike Coleman
The best! I cook it in a cast iron pot over an open fire in the back yard. It's my favorite winter recipe. Like some others, I change things in the recipe around to suit my family.11/17/07

5 stars
reptilenthusiast
An excellent and different chili. I don't have much experience using dried chilis, so used only 1 pasilla and 1 New Mexico (will up to 2 each next time); used 2 chipotles but my husband loves that smoky flavor so will up to 3 next time. We prefer less meat, so only used .75 lbs of the pork and .75 lbs of the beef. Used freshly cooked pinto beans rather than canned; will probably try red kidney beans next time for a little more flavor. Served with Southwestern Fruit Salad (CL Nov 1995) and Corn Muffins with Jalapenos (CL June 2006).08/19/07