Chili with pork and beef

Mexican stewed in tomato sauce with beans and pepper chili, which gave the dish its name. For this dish take two kinds of meat. A good option would be beef brisket and pork shoulder blade because these cuts are stiffer and ideal for long languishing in a slow cooker. Mix all the vegetables, beans, spices and meat in a slow cooker or in a slow cooker with function slow cookers and let simmer for 8 hours. Convenient time for those who leave for work in the morning, and returning, want to see on table fresh hot dinner. The meat in the finished Chile is becoming very tender, and the dish itself is quite spicy and spicy. Add to plate a spoonful of sour cream, if you want to soften its taste. Share with friends: Time: 8 hours 25 minutes Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 700 gr. boneless pork shoulder blade 2.5 cm.
• 700 gr. beef brisket cut into cubes of 2.5 cm.
• 2 cans of 425 gr. canned black bean (liquid is not merge)
• 1 can 410 gr. canned tomatoes, chopped cubes
• 1 red bell pepper, chopped
• 1 red onion, finely chopped + extra for filing
• 1-2 chipotle peppers in adobo sauce, finely chopped + 1 tbsp. l sauce
• 2 tbsp. l chili powder
• 1 tbsp. l ground zira
• 1 tsp dried oregano
• Grated cheddar and / or sour cream for serving (optional)

Recipes with similar ingredients: pork, beef, black beans preto, tomatoes, sweet pepper, red onion, chipotle pepper in sauce adobo, chili seasoning, cumin, oregano, cheddar cheese, sour cream

Recipe preparation:

1. Grate pork and beef for 1 tsp. salt and 1/4 tsp pepper. AT 6 liter slow cooker mix black beans with liquid, tomatoes, sweet peppers, red onions, chipotle and adobo sauce, chili powder, zira, oregano and 1 tsp. salt.
2. Add pork and brisket and mix. Cover and cook with high heat for 8 hours. Salt. Serve with cheese sour cream and red onions.