Smoky Barbecue Chili

• cooking spray
• yellow onions, chopped↗2 cups
• garlic cloves, coarsely chopped↗6
• pasilla chiles, stemmed and seeded↗2 -3
• new mexican dried red chilies, stemmed and seeded (Can substitute a mixture of jalapeno and Anaheim chiles)↗2 -3
• chipotle chiles in adobo, seeded and chopped↗2
• chicken broth↗2 cups
• canola oil↗1 tablespoon

  divided

• top round beef, trimmed and cut into 1/2-inch pieces↗1 1⁄4 lbs
• boneless pork loin, trimmed and cut into 1/2-inch pieces↗1 1⁄4 lbs
• tomato puree↗1 3⁄4 cups
• water↗1⁄2 cup
• dark brown sugar↗2 tablespoons
• cider vinegar↗2 tablespoons
• honey mustard↗1 tablespoon
• tablespoon Worcestershire sauce↗1
• tablespoon molasses↗1
• teaspoon salt↗1⁄2
• (15 ounce) cans pinto beans, rinsed and drained↗2

Step-by-step instructions

1. 1

   Heat a large nonstick skillet over medium-high heat.

2. 2

   Coat pan with cooking spray.

3. 3

   Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.

4. 4

   Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.

5. 5

   Place half of the chile mixture in a blender.

6. 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. 7

   Pour into a medium bowl and repeat procedure with remaining chile mixture.

8. 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. 9

   Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.

10. 10

    Add chile mixture and beef to pan.

11. 11

    Stir in tomato puree and remaining ingredients except beans; bring to a boil.

12. 12

    Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.

13. 13

    Stir in beans; cook 15 minutes.

14. 14

    Garnish with sour cream and chopped green onions, if desired.