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Servings: 8
Total Cost: $27.64
Cost Per Serving: $3.46
Total Calories: 8,091
Calories/Serving: 1,011
| Ingredient | Volume | Mass | Cost | Calorie |
| Beef Chuck Blade Roast |
* |
2.50 Pounds |
$12.58 |
3,907 |
| Salt, Kosher |
1 Tablespoon |
14.40 Grams |
$0.03 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Olive Oil, Extra Virgin |
1/2 Cup |
108.00 Grams |
$1.60 |
955 |
| Chili Powder |
1/4 Cup |
30.00 Grams |
$1.97 |
96 |
| Cumin, Ground |
1 Tablespoon |
6.30 Grams |
$0.44 |
24 |
| Oregano Leaves, Dried |
2 Teaspoons |
2.00 Grams |
$0.03 |
0 |
| Beef Broth |
6 Cups |
1,440.00 Grams |
$2.82 |
150 |
| Pinto Beans, Cooked |
* |
30.00 Ounces |
$2.08 |
730 |
| Garlic |
10 Teaspoons |
28.33 Grams |
$0.13 |
42 |
| Onion, Yellow Diced |
2 Cups |
320.00 Grams |
$0.71 |
134 |
| Pork Picnic, Shoulder |
* |
2.50 Pounds |
$5.00 |
2,000 |
| Pepper, Ancho, Dried (1 pepper) |
* |
17.00 Grams |
$0.23 |
48 |
| 2 1/2 pounds beef chuck, cut into 1 inch cubes
2 1/2 pounds pork shoulder, cut into 1 inch cubes
1 tablespoon kosher salt plus more to taste
Freshly ground black pepper
1/3 to 1/2 cup olive oil
2 large Spanish onions, chopped
10 large cloves garlic, minced
1/4 cup New Mexico red chile powder
2 tablespoons ancho chile powder
1 tablespoon ground cumin
2 teaspoons oregano, crushed (preferably Mexican)
6 cups beef or chicken broth, homemade or low-sodium canned (see note)
Two 15 1/2-ounce cans pinto beans, drained and rinsed
Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers.
8 servings View Full Recipe
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