Chili With Ground Pork Recipes

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PORK CHILI



Pork Chili image

I searched all over for a pork chili using minced (ground) pork, but couldn't find one (or one to suit) so came up with my own version. Russell thought it was an actual recipe and gave it 5 stars ;-) This doesn't make a huge pot of chili like some recipes I see, but is enough for 4 hearty eaters. We like our chili over rice.

Provided by JustJanS

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
1 chorizo sausage, sliced fine and small
500 g ground pork (ground)
3 tablespoons Mexican chili powder
1 teaspoon oregano
2 teaspoons cumin
1/2 teaspoon pepper
1 tablespoon brown sugar
1 teaspoon chicken stock powder
1 teaspoon cocoa powder
1 teaspoon chipotle chili flakes
1/2 cup tomato paste
2 cups water
1 (400 g) can peeled chopped tomatoes
1 (400 g) can red kidney beans

Steps:

  • Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
  • Add pork and chorizo sausage and cook unti pordk changes colour.
  • Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
  • Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
  • Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
  • About 15 minutes before serving, add the kidney beans to the chili.
  • We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

Nutrition Facts : Calories 680.1, Fat 41.2, SaturatedFat 13.2, Cholesterol 103.2, Sodium 644.3, Carbohydrate 43.9, Fiber 13.1, Sugar 12, Protein 37.3

CHILI WITH GROUND PORK



Chili with Ground Pork image

A hearty chili, made with tons of veggies and extra lean ground pork.

Provided by TRIPSISTER

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 pound lean ground pork
2 tablespoons olive oil
4 medium onions, chopped
4 cloves garlic, minced
1 (8 ounce) can mushroom pieces
1 (14.5 ounce) can wax beans
1 (15 ounce) can sweet peas
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can tomato sauce
chili powder to taste
ground nutmeg to taste
dried marjoram to taste
salt to taste

Steps:

  • Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside.
  • Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender. Mix in the mushrooms, wax beans, peas, green bell pepper, and red bell pepper. Cook and stir until tender and heated through.
  • Return the pork to the skillet. Mix in the tomato sauce. Season with chili powder, nutmeg, marjoram, and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 13.7 g, Cholesterol 27.2 mg, Fat 10.6 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 670.8 mg, Sugar 6.6 g

GREEN PORK CHILI



Green Pork Chili image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 19

1/2 cup canola oil, divided
2 fresh jalapeno peppers, stems removed
1 pound ground pork
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28-ounce) can green enchilada sauce
1 (7-ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, leaves chopped
1/2 lime, juiced
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed
Cooked rice, for serving

Steps:

  • In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
  • Serve with cooked rice.

PAT'S FAMOUS BEEF AND PORK CHILI



Pat's Famous Beef and Pork Chili image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: Budweiser)
One 15-ounce can black beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 24-ounce can crushed tomatoes
One 24-ounce can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish

Steps:

  • In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

WHITE BEAN GREEN CHILI WITH GROUND PORK



White Bean Green Chili With Ground Pork image

I love white chili, I love green chiles, and I love ground pork - so I created this crockpot recipe to combine all flavors!

Provided by p00gJr

Categories     Beans

Time 6h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

1 lb white beans, soaked overnight rinsed, and strained
1 lb ground pork
1/2 lb green chili
2 garlic cloves, peeled and finely minuced
1/2 onion, chopped
1 (8 ounce) can chicken broth
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon salt

Steps:

  • Brown ground pork and strain grease (although when I've been in a hurry, I've skipped this step and put it in the crock pot raw and it didn't ultimately hurt the flavor at all).
  • Rinse and strain beans
  • Combine all ingredients in crockpot, adding however much water the bag of beans directs (include the chicken broth in this measurement)
  • *Note - you can use canned green chiles (if so, use about 3 cans) or fresh Hatch green chiles, when in season!
  • Stir ingredients, set crockpot to high, let simmer on high for about 30 minutes.
  • Turn crockpot to low, let cook as long as needed, I usually do about 8 hours, although it'd be ready to eat around 6 hours.

QUICK PORK CHILI



Quick Pork Chili image

A dear neighbor gave me a pot of this delicious chili, and I asked for the recipe. The pork sausage is a nice change from the ground beef many chili recipes call for. -Janice Westmoreland, Brooksville, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

1 pound bulk pork sausage
1 large onion, chopped
2 cans (16 ounces each) chili beans, undrained
1 can (28 ounces) crushed tomatoes
3 cups water
1 can (4 ounces) chopped green chilies
1 envelope chili seasoning mix
2 tablespoons sugar

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring often.

Nutrition Facts : Calories 150 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 596mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

QUICK AND EASY WHITE CHILI



Quick and Easy White Chili image

This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork.

Provided by LEMONADE63

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
5 cloves garlic, chopped
2 (4 ounce) cans diced green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cups chicken broth
1 (14.5 ounce) can great Northern beans, rinsed and drained
2 cups shredded Monterey Jack cheese

Steps:

  • Cook and drain the pork.
  • In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
  • Remove from heat, and stir in the cheese until melted.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 16.3 g, Cholesterol 66 mg, Fat 25 g, Fiber 3.5 g, Protein 23.4 g, SaturatedFat 10.6 g, Sodium 897.7 mg, Sugar 2.6 g

GREEN CHILI WITH PORK



Green Chili with Pork image

Categories     Blender     Garlic     Herb     Onion     Pepper     Pork     Quick & Easy     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 medium white onion, quartered
2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
2 garlic cloves, peeled and smashed
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/4 cup vegetable oil
1 lb ground pork
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
1/3 cup finely chopped fresh cilantro
Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata

Steps:

  • Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
  • Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
  • Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
  • Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.

GARLIC-CHILE GROUND PORK



Garlic-Chile Ground Pork image

This savory, larb-esque pork mixture is great for lettuce wraps, but also makes for the ultimate all-purpose grain bowl and salad topper.

Provided by Bryant Ng

Categories     Bon Appétit     Pork     Chile Pepper     Shallot     Garlic     Vinegar     Dinner

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1 shallot, chopped
4 garlic cloves, finely chopped
1 dried chile (such as chile de árbol)
1 pound ground pork
1 tablespoon fish sauce
1 tablespoon soy sauce
Pinch of sugar
1 cup low-sodium chicken broth
2 teaspoons unseasoned rice vinegar
Kosher salt

Steps:

  • Heat oil in a medium skillet over medium-high. Cook shallot, garlic, and chile, stirring often, until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add fish sauce, soy sauce, and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat, and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12-18 minutes.
  • Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed.

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