ancho chiles, rinsed; stems, seeds, and ribs removed
1.5Cup water to cover chiles
1Tablespoon vegetable oil
3.5Cup white onion, diced small
3Clove garlic, peeled and smashed
jalapeño peppers, medium, seeds and ribs removed; minced.
2Tablespoon tomato paste
.75Pound ground beef, lean
.75Pound ground pork, lean
1Cup canned whole tomatoes, roughly chopped
1Teaspoon ground cumin
1Teaspoon dried oregano
1Cup red kidney beans, drained (10.5 oz. can)
.5Cup cheddar cheese, grated (optional)
.5Cup sour cream, low-fat (optional)
2Tablespoon thinly sliced green onion (optional)
Total Time: 1hr40min
Prep Time: 30min
Cook Time: 1hr10min
Place ancho chiles in a saucepan, cover with water and bring to a boil over medium-high heat. Remove from heat and soak until softened, about 30 minutes. Transfer chiles and cooking liquid to a blender or food processor and purée until smooth. Set aside.
Heat the vegetable oil in a Dutch oven over medium heat. Add the onion, garlic, and jalapeño peppers. Cook until onions soften and turn translucent, about 10 minutes. Add in the tomato paste and cook, stirring, another 3 to 4 minutes. Stir in the beef and pork, and cook until meat is no longer pink. Add cola, tomatoes, cumin, tomatoes, and puréed chiles; stir well to combine. Bring mixture to a simmer, reduce heat to medium-low, cover and cook 30 minutes.
Stir in beans and 1 tablespoon salt. Continue to simmer, uncovered, until mixture thickens, about 30 to 40 minutes. Adjust seasoning to taste with remaining 1 teaspoon salt, or to taste.
Ladle chili into warmed bowls and garnish with cheese, sour cream, and green onions if desired.