Dynamite Chili with Beans

This ain’t your weeknight canned-bean chili. Dynamite Chili earns its name with a bold two-meat base of cubed pork and stewing beef, dried pinto beans cooked from scratch, and a triple threat of heat from chili powder, green chiles, and jalapenos (or serranos if you really want to bring the fire).

Cumin and Mexican oregano lay down that smoky, earthy backbone, while a splash of dry red wine added near the end gives the whole pot a surprising depth and richness.

The tortilla flour paste stirred in at the finish thickens the broth into something that coats every bean and chunk of meat.

This is a chili that demands cornbread on the side and cold beer in hand.

Pro Tips

• Cook pinto beans from dried. The texture is leagues ahead of canned, and the starchy bean liquid becomes part of the chili’s body.
• Cut the meat into small, even cubes. Half-inch pieces are ideal so they braise tender without disappearing into the sauce.
• Adjust the heat to your crowd. Start with one jalapeno, taste after simmering, and add more if you want to live up to the “dynamite” name.
• The uncovered final 30 minutes is key. It reduces the liquid and concentrates the flavors into a thick, spoonable chili.