• 5 ancho chiles, rinsed; stems, seeds, and ribs removed
  • 1.5 Cup water to cover chiles
  • 1 Tablespoon vegetable oil
  • 3.5 Cup white onion, diced small
  • 3 Clove garlic, peeled and smashed
  • 2 jalapeño peppers, medium, seeds and ribs removed; minced.
  • 2 Tablespoon tomato paste
  • .75 Pound ground beef, lean
  • .75 Pound ground pork, lean
  • 1 Cup canned whole tomatoes, roughly chopped
  • 1.5 Cup Coca-Cola®
  • 1 Teaspoon ground cumin
  • 1 Teaspoon dried oregano
  • 4 Teaspoon salt
  • 1 Cup red kidney beans, drained (10.5 oz. can)
  • .5 Cup cheddar cheese, grated (optional)
  • .5 Cup sour cream, low-fat (optional)
  • 2 Tablespoon thinly sliced green onion (optional)


  • Total Time: 1 hr 40 min
  • Prep Time: 30 min
  • Cook Time: 1 hr 10 min
  1. 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.

Nutritional Analysis:

Serving size: 1 cup
Cal: 301
Protein: 20g
Fat: 14g
Carb: 26g
Sodium: 1,215mg
Chol: 53mg
Sugar: 11g