Get ready to stir up red-hot flavor with our traditional, Southern Style Chili; a hearty, heart-warming American favorite.
Recipe tags: beef base, easy difficulty, main, beef, skillet
| 2 Tbsp | olive oil |
| 1 lb | ground pork, thawed |
| 1 lb | ground beef, thawed |
| 1 can | (28-ounce) diced petite tomatoes |
| 1 can | (12-ounce) tomato paste |
| 1 cup | medium salsa (may substitute mild) |
| 1 bottle | (12-ounce) beer |
| 2 cups | water |
| 2 Tbsp | dried oregano |
| 2 tsp | ground cumin |
| 1 tsp | unsweetened cocoa powder |
| ½ tsp | teaspoon garlic powder |
| 1 tsp | kosher salt |
| ½ tsp | black pepper |
| 1½ Tbsp | Better Than Bouillon® Chili Base |
| 1½ Tbsp | Better Than Bouillon® Roasted Beef Base (Reduced Sodium) |
| 1 can | (15.5-ounce) yellow hominy, drained, rinsed and set aside (may substitute black beans) |
In a large heavy bottomed skillet, heat oil over medium-high heat.
Add pork and beef, cook and stir until crumbled, about 20-25 minutes, set aside.
To a large soup pot, over medium heat, add tomatoes, tomato paste, salsa, beer, water, oregano, cumin, cocoa powder, garlic powder, salt, pepper, Chili and Beef Bases and cooked meat, stir to combine. Bring chili to a boil.
Reduce heat to medium-low, cover and simmer until done, about an hour, stirring occasionally.
Before serving, stir in hominy and heat through, about 5 minutes.