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Ranch Hand Chili Recipe

Looking for an easy Ranch Hand Chili recipe? Learn how to make Ranch Hand Chili using healthy ingredients.


Submitted by heathaly

Makes 12 servings



From Cook's Illustrated via Dad Cooks Diner

Recipe Ingredients for Ranch Hand Chili

2 tsp vegetable oil
3 lbs Pork Shoulder, cut into 1.5" to 2" cubes
2 tsp kosher salt
2 large onions, diced
1/2 tsp kosher salt
6 cloves of garlic, peeled and minced
2 tbsp chipotle pepper
1/4 cup chili powder
1 tbsp cumin powder
1 tbsp brown sugar
1 tsp dried oregano
43 oz diced tomatoes (or crushed, or both)
3 cups water
1 cup Kidney Beans, drained and rinsed (or 5-6 15oz cans)
1 cup navy beans
1 salt and pepper

Recipe Directions for Ranch Hand Chili

  1. Sear the Pork: Heat vegetable oil in a large (8 quart) dutch oven over medium-high heat until just smoking. Salt the pork cubes with 2tsp salt. Brown the pork cubes in 3 or 4 batches, 3 to 4 minutes per side. I usually just treat them as having two ?sides? ? 3 minutes, flip, 3 minutes on the other side. Put browned cubes in a big bowl while you work on the other batches. When done, you?ll have a nice, browned fond on the bottom of the pot, and the fat rendered from the pork. If the fond looks like it is starting to burn, reduce the heat to medium, and put pork cubes directly over the part of the pan that?s in danger of burning.

  2. Saute the Onion: Reduce heat to medium. You should have 2tbsp fat that rendered from the pork still in the pot; add more vegetable oil (or pour out fat) if necessary. Put the onions in the pot, and add tsp salt, then saute the onions until softened and just starting to brown, 5 to 10 minutes.

  3. Toast the Spices: Add the chipotle puree, chili powder, cumin, sugar and oregano to the pot. Stir for 1 minute, or until you really start to smell the spices ? you want to toast them a bit. Add the garlic, stir another 1 minute, or until you smell the garlic.

  4. Cook the Chili: Add the tomatoes and water, and scrape the bottom of the pan to loosen any stuck spices. Add the reserved pork cubes and any juices they released. Turn the heat to high, and bring to a boil. Reduce heat to low, and simmer for 2 hours, or until thickened, adjusting heat as necessary. Stir in the kidney beans and cook for another hour. Add salt and pepper to taste.

Categories

Beans, Main Dish

Nutrition Facts
Serving Size 341.0g
Amount Per Serving
Calories
492
Calories from Fat
236
% Daily Value*
Total Fat
26.2g
40%
Saturated Fat
9.2g
46%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
600mg
25%
Potassium
1138mg
33%
Total Carbohydrates
29.4g
10%
Dietary Fiber
9.3g
37%
Sugars
5.8g
Protein
35.4g
Vitamin A 33% Vitamin C 38%
Calcium 10% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in selenium
  • High in thiamin
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