Smoky Barbecue Chili

Ingredients

• 1.3 pounds pork loin boneless trimmed cut into 1/2-inch pieces
• 2  chipotle sauce canned seeded chopped
• 30 ounce pinto beans rinsed drained canned
• 1 tablespoon canola oil divided
• 2  to 3 new mexican chiles dried red stemmed seeded
• 2  to 3 pasilla chiles stemmed seeded
• 2 tablespoons cider vinegar 
• 2 tablespoons brown sugar dark
• 2 cups less-sodium chicken broth fat-free
• 6  garlic cloves coarsely chopped
• 1 tablespoon dijon honey mustard 
• 1 tablespoon blackstrap molasses 
• 0.5 teaspoon salt 
• 1.8 cups no-salt-added tomato puree 
• 1.3 pounds top round trimmed cut into 1/2-inch pieces
• 0.5 cup water 
• 1 tablespoon worcestershire sauce 
• 2 cups onion yellow chopped

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add onion and garlic to pan; saut 5 minutes.
3. Add chiles; cook 2 minutes.
4. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chiles are tender. Cool slightly.
5. Place half of chile mixture in a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
8. Pour into a medium bowl. Repeat procedure with remaining chile mixture.
9. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat.
10. Add beef; cook 7 minutes or until browned.
11. Remove from pan.
12. Heat remaining 1 1/2 teaspoons oil in pan.
13. Add pork; cook 7 minutes or until browned.
14. Add chile mixture and beef to pan. Stir in tomato puree and remaining ingredients except beans; bring to a boil. Partially cover, reduce heat, and simmer 1 hour or until tender, stirring occasionally. Stir in beans; cook 15 minutes.