FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
Add a little wow to your afternoon with this rich, flavorful chili and your favorite crackers.
- 5 ancho chilies, rinsed (stems, seeds and ribs removed)
- 1 1/2 cup(s) water to cover chilies
- 1 Tbsp. vegetable oil
- 3 1/2 cup(s) diced white onion, diced small
- 2 jalapeño peppers, medium, minced (seeds and ribs removed)
- 2 Tbsp. tomato paste
- 3/4 lb. ground beef, lean
- 3/4 lb. ground pork, lean
- 1 cup(s) canned whole tomatoes, roughly chopped
- 1 1/2 cup(s) Coca-Cola®
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 4 tsp. salt
- 1 cup(s) red kidney beans, canned, drained
- 1/2 cup(s) cheddar cheese, grated (optional)
- 1/2 cup(s) sour cream, low fat (optional)
- 2 Tbsp. green onion, sliced thinly
- Place ancho chilies in a saucepan, cover with water and bring to a boil over medium-high heat. Remove from heat and soak until softened, about 30 minutes. Transfer chilies and cooking liquid to a blender or food processor and purée until smooth. Set aside.
- Heat the vegetable oil in a Dutch oven over medium heat. Add the onion, garlic and jalapeño peppers. Cook until onions soften and turn translucent, about 10 minutes. Add in the tomato paste and cook, stirring, another 3 to 4 minutes. Stir in the beef and pork, and cook until meat is no longer pink. Add cola, tomatoes, cumin, tomatoes, and puréed chies; stir well to combine. Bring mixture to a simmer, reduce heat to medium-low, cover and cook 30 minutes.
- Stir in beans and 1 tablespoon salt. Continue to simmer, uncovered, until mixture thickens, about 30 to 40 minutes. Adjust seasoning to taste with remaining 1 teaspoon salt, or to taste.
- Ladle chili into warmed bowls and garnish with cheese, sour cream, and green onions if desired.