Chili With Pulled Beef Pork For A Crowd Recipes

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HEARTWARMING BEEF & PORK CHILI



Heartwarming Beef & Pork Chili image

Loaded with both beef and pork, this chili is extra meaty. I keep it mild so it's easy on sensitive stomachs and for children who can't handle hot spices.-Christine Panzarella, Buena Park, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

1 pound ground beef
1 pound ground pork
1 medium onion, chopped
1/2 cup chopped green pepper
1-1/2 to 2 cups water
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope chili seasoning
1/4 teaspoon garlic salt
Shredded cheddar cheese, sour cream, chopped green onions and/or hot pepper slices, optional

Steps:

  • In a large saucepan, cook the beef, pork, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. , Add the water, tomato sauce, beans, tomatoes, chili seasoning and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, until heated through. Serve with cheese, sour cream, green onions and/or hot peppers if desired.

Nutrition Facts : Calories 237 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 656mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

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.

PULLED PORK CHILI



Pulled Pork Chili image

Delight a crowd with our Pulled Pork Chili recipe. This Pulled Pork Chili recipe is made in the slow-cooker for an even taste that you won't want to miss.

Provided by My Food and Family

Categories     Home

Time 10h20m

Yield 10 servings, about 1 cup each

Number Of Ingredients 10

2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
2 cans (14-1/2 oz. each) chili-ready diced tomatoes, undrained
1 can (15-1/2 oz.) kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1 large onion, chopped
2 Tbsp. chili powder
2 tsp. ground cumin
1 boneless pork shoulder (2-1/2 lb.)
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
  • Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.
  • Spoon into bowls; top with cheese and sour cream.

Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 115 mg, Sodium 620 mg, Carbohydrate 14 g, Fiber 5 g, Sugar 4 g, Protein 29 g

CHILI WITH PULLED BEEF & PORK FOR A CROWD



Chili With Pulled Beef & Pork for a Crowd image

Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party. The chili yields about 5 quarts without the beans, and may be cooled, covered, and refrigerated or up to 3 days and reheated when ready to serve.

Provided by Ben S.

Categories     Pork Chili

Yield 20

Number Of Ingredients 14

2 (2 pound) flat, boneless beef chuck roasts, patted dry
8 country-style pork ribs, patted dry
½ cup vegetable oil or other flavorless oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
1 cup mild chili powder
4 teaspoons dried oregano
4 teaspoons ground cumin
4 large onions, diced
2 (28 ounce) cans crushed tomatoes
1 (16 ounce) can crushed tomatoes
12 garlic cloves, minced
2 ounces bittersweet chocolate, coarsely chopped
4 (15.5 ounce) cans pinto or kidney beans, rinsed

Steps:

  • Adjust oven rack to middle position; heat oven to 450 degrees. Set a large, heavy-duty roasting pan over 2 burners on medium heat.
  • Pour 2 Tbs. oil into a medium bowl. Add half the meat; coat. Generously sprinkle with salt, pepper, and 1 Tb. cumin. Repeat entire process with rest of meat.
  • Increase heat under roasting pan to medium-high. Add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. Turn over; cook until a crust again forms, 4 to 5 minutes. Transfer meat to a soup pot. Brown remaining meat; add to soup pot. Set roasting pan aside. Add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. Seal foil around the top of the pot so it is airtight; place lid on pot. Heat until you hear pan juices bubble. Set pot in oven. Cook, without checking, 90 minutes (meat should be very tender). Carefully remove from oven and let cool. Shred pork and beef into bite-size pieces, discarding pork bones. Measure meat juices, then add enough water to equal 12 cups.
  • Meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. Set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. Add onions; saute until soft, 7 to 8 minutes. Add spices, tomatoes, meat and juices. Simmer until flavors are unified, 1 to 1 1/2 hours. Add garlic, chocolate and optional beans; simmer 5 minutes. Serve.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 30.1 g, Cholesterol 71.5 mg, Fat 26.5 g, Fiber 9 g, Protein 25.4 g, SaturatedFat 8.7 g, Sodium 624 mg, Sugar 3.4 g

CHILI WITH PULLED BEEF & PORK FOR A CROWD



Chili With Pulled Beef & Pork for a Crowd image

Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party. The chili yields about 5 quarts without the beans, and may be cooled, covered, and refrigerated or up to 3 days and reheated when ready to serve.

Provided by Ben S.

Categories     Pork Chili

Yield 20

Number Of Ingredients 14

2 (2 pound) flat, boneless beef chuck roasts, patted dry
8 country-style pork ribs, patted dry
½ cup vegetable oil or other flavorless oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
1 cup mild chili powder
4 teaspoons dried oregano
4 teaspoons ground cumin
4 large onions, diced
2 (28 ounce) cans crushed tomatoes
1 (16 ounce) can crushed tomatoes
12 garlic cloves, minced
2 ounces bittersweet chocolate, coarsely chopped
4 (15.5 ounce) cans pinto or kidney beans, rinsed

Steps:

  • Adjust oven rack to middle position; heat oven to 450 degrees. Set a large, heavy-duty roasting pan over 2 burners on medium heat.
  • Pour 2 Tbs. oil into a medium bowl. Add half the meat; coat. Generously sprinkle with salt, pepper, and 1 Tb. cumin. Repeat entire process with rest of meat.
  • Increase heat under roasting pan to medium-high. Add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. Turn over; cook until a crust again forms, 4 to 5 minutes. Transfer meat to a soup pot. Brown remaining meat; add to soup pot. Set roasting pan aside. Add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. Seal foil around the top of the pot so it is airtight; place lid on pot. Heat until you hear pan juices bubble. Set pot in oven. Cook, without checking, 90 minutes (meat should be very tender). Carefully remove from oven and let cool. Shred pork and beef into bite-size pieces, discarding pork bones. Measure meat juices, then add enough water to equal 12 cups.
  • Meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. Set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. Add onions; saute until soft, 7 to 8 minutes. Add spices, tomatoes, meat and juices. Simmer until flavors are unified, 1 to 1 1/2 hours. Add garlic, chocolate and optional beans; simmer 5 minutes. Serve.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 30.1 g, Cholesterol 71.5 mg, Fat 26.5 g, Fiber 9 g, Protein 25.4 g, SaturatedFat 8.7 g, Sodium 624 mg, Sugar 3.4 g

CHILI WITH PULLED BEEF & PORK FOR A CROWD



Chili With Pulled Beef & Pork for a Crowd image

Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party. The chili yields about 5 quarts without the beans, and may be cooled, covered, and refrigerated or up to 3 days and reheated when ready to serve.

Provided by Ben S.

Categories     Pork Chili

Yield 20

Number Of Ingredients 14

2 (2 pound) flat, boneless beef chuck roasts, patted dry
8 country-style pork ribs, patted dry
½ cup vegetable oil or other flavorless oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
1 cup mild chili powder
4 teaspoons dried oregano
4 teaspoons ground cumin
4 large onions, diced
2 (28 ounce) cans crushed tomatoes
1 (16 ounce) can crushed tomatoes
12 garlic cloves, minced
2 ounces bittersweet chocolate, coarsely chopped
4 (15.5 ounce) cans pinto or kidney beans, rinsed

Steps:

  • Adjust oven rack to middle position; heat oven to 450 degrees. Set a large, heavy-duty roasting pan over 2 burners on medium heat.
  • Pour 2 Tbs. oil into a medium bowl. Add half the meat; coat. Generously sprinkle with salt, pepper, and 1 Tb. cumin. Repeat entire process with rest of meat.
  • Increase heat under roasting pan to medium-high. Add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. Turn over; cook until a crust again forms, 4 to 5 minutes. Transfer meat to a soup pot. Brown remaining meat; add to soup pot. Set roasting pan aside. Add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. Seal foil around the top of the pot so it is airtight; place lid on pot. Heat until you hear pan juices bubble. Set pot in oven. Cook, without checking, 90 minutes (meat should be very tender). Carefully remove from oven and let cool. Shred pork and beef into bite-size pieces, discarding pork bones. Measure meat juices, then add enough water to equal 12 cups.
  • Meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. Set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. Add onions; saute until soft, 7 to 8 minutes. Add spices, tomatoes, meat and juices. Simmer until flavors are unified, 1 to 1 1/2 hours. Add garlic, chocolate and optional beans; simmer 5 minutes. Serve.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 30.1 g, Cholesterol 71.5 mg, Fat 26.5 g, Fiber 9 g, Protein 25.4 g, SaturatedFat 8.7 g, Sodium 624 mg, Sugar 3.4 g

CHILI FOR A CROWD



Chili for a Crowd image

This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. -Lisa Humphreys, Wasilla, Alaska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 24 servings (6 quarts).

Number Of Ingredients 17

3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced

Steps:

  • In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 422mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.

CHILI FOR A CROWD



Chili for a Crowd image

Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 16

Number Of Ingredients 10

4 lb lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
3 cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved
1 can (15 oz) tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt
16 small round bread loaves
Olive or vegetable oil

Steps:

  • In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
  • Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
  • Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
  • Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 10 g, TransFat 1 g

CHILI WITH PULLED BEEF & PORK FOR A CROWD



Chili With Pulled Beef & Pork for a Crowd image

Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party. The chili yields about 5 quarts without the beans, and may be cooled, covered, and refrigerated or up to 3 days and reheated when ready to serve.

Provided by Ben S.

Categories     Pork Chili

Yield 20

Number Of Ingredients 14

2 (2 pound) flat, boneless beef chuck roasts, patted dry
8 country-style pork ribs, patted dry
½ cup vegetable oil or other flavorless oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
1 cup mild chili powder
4 teaspoons dried oregano
4 teaspoons ground cumin
4 large onions, diced
2 (28 ounce) cans crushed tomatoes
1 (16 ounce) can crushed tomatoes
12 garlic cloves, minced
2 ounces bittersweet chocolate, coarsely chopped
4 (15.5 ounce) cans pinto or kidney beans, rinsed

Steps:

  • Adjust oven rack to middle position; heat oven to 450 degrees. Set a large, heavy-duty roasting pan over 2 burners on medium heat.
  • Pour 2 Tbs. oil into a medium bowl. Add half the meat; coat. Generously sprinkle with salt, pepper, and 1 Tb. cumin. Repeat entire process with rest of meat.
  • Increase heat under roasting pan to medium-high. Add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. Turn over; cook until a crust again forms, 4 to 5 minutes. Transfer meat to a soup pot. Brown remaining meat; add to soup pot. Set roasting pan aside. Add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. Seal foil around the top of the pot so it is airtight; place lid on pot. Heat until you hear pan juices bubble. Set pot in oven. Cook, without checking, 90 minutes (meat should be very tender). Carefully remove from oven and let cool. Shred pork and beef into bite-size pieces, discarding pork bones. Measure meat juices, then add enough water to equal 12 cups.
  • Meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. Set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. Add onions; saute until soft, 7 to 8 minutes. Add spices, tomatoes, meat and juices. Simmer until flavors are unified, 1 to 1 1/2 hours. Add garlic, chocolate and optional beans; simmer 5 minutes. Serve.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 30.1 g, Cholesterol 71.5 mg, Fat 26.5 g, Fiber 9 g, Protein 25.4 g, SaturatedFat 8.7 g, Sodium 624 mg, Sugar 3.4 g

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