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“Courtesy of Cooking Light. Note: Cooking time includes the hour it takes the chili to simmer.”
2hrs 25mins

Ingredients Nutrition


  1. Heat a large nonstick skillet over medium-high heat.
  2. Coat pan with cooking spray.
  3. Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
  4. Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
  5. Place half of the chile mixture in a blender.
  6. 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.
  7. Pour into a medium bowl and repeat procedure with remaining chile mixture.
  8. Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
  9. Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
  10. Add chile mixture and beef to pan.
  11. Stir in tomato puree and remaining ingredients except beans; bring to a boil.
  12. Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
  13. Stir in beans; cook 15 minutes.
  14. Garnish with sour cream and chopped green onions, if desired.

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