Smoky Barbecue Chili

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