Pork Beans Beer Chili Recipes

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PORK-N-BEANS CHILI RECIPE - (3.8/5)



Pork-n-Beans Chili Recipe - (3.8/5) image

Provided by kshepherd322

Number Of Ingredients 8

TOPPINGS:
1 pound ground beef
1 chili seasoning packet
1 can (15-ounce) can of tomato sauce
1 can (16-ounce) of pork n beans
Cheese
Sour cream
Serve with: saltine crackers, if desired

Steps:

  • Cook beef, then drain. In a Dutch oven, add beef, seasonings, beans and tomato sauce. Bring to a boil, then cover and simmer on low for 10 minutes. Top with shredded cheese, sour cream and saltine crackers if desired. Enjoy!

BEEF, BEAN, AND BEER CHILI



Beef, Bean, and Beer Chili image

Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 pounds lean ground beef
2 teaspoons salt, plus more to taste
3 cloves garlic, minced
3 tablespoons ground ancho chile powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 (12 ounce) bottle beer
1 teaspoon unsweetened cocoa powder
¼ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 cups water, or as needed
1 cup tomato puree
⅔ cup diced poblano pepper
2 (12 ounce) cans pinto beans, drained and rinsed well

Steps:

  • Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
  • Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
  • Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g

BLUTO'S BEER CHILI



Bluto's Beer Chili image

Source "National Lampoon's Animal House". Beer and chili--what a combination!! Originally posted on TBS Dinner and a Movie.

Provided by Chef Shadows

Categories     Beans

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 22

3 tablespoons corn oil
2 lbs skirt steaks, cut into 1/2-inch cubes
2 lbs pork sausage
10 garlic cloves, minced
2 medium onions, roughly chopped
2 jalapeno peppers, seeded and finely diced
4 cups pinto beans (optional) or 4 cups black turtle beans, fully cooked (optional)
2 tablespoons ground cumin
1 tablespoon ground coriander
5 tablespoons chili powder
1 teaspoon chili flakes
1 tablespoon paprika
2 teaspoons oregano
1 teaspoon sage
1 bell pepper, diced
2 stalks celery, diced
28 ounces crushed tomatoes
6 ounces ground dried chile or 6 ounces roasted chilies, finely chopped
2 cups beef stock
1 bay leaf
2 tablespoons fine cornmeal (optional) or 2 tablespoons masa harina (optional)
2 (12 ounce) cans beer (or 8 kegs beer, ice cold, can't blame a guy for trying!)

Steps:

  • In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet.
  • Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.
  • Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often.
  • Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.
  • Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.
  • Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.
  • Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.
  • If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.
  • Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.
  • Politically incorrect, somewhat humorous safety tip: No matter how great you've been told you look in one, never wear a toga when working around an open flame. (Or an open toga when around a flaming worker).

Nutrition Facts : Calories 778.2, Fat 46.2, SaturatedFat 14.8, Cholesterol 148.6, Sodium 1303.9, Carbohydrate 33.8, Fiber 11, Sugar 14.7, Protein 53.4

BOLD BEAN AND PORK CHILI



Bold Bean and Pork Chili image

This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 15 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (4 to 5 pounds), trimmed and cut into 3/4-inch cubes
3 tablespoons olive oil
2 large onions, chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1/2 to 2/3 cup chili powder
3 tablespoons dried oregano
2 to 3 tablespoons ground cumin
4-1/2 teaspoons salt
2 teaspoons cayenne pepper
4 cans (15 ounces each) black beans, rinsed and drained
Minced fresh cilantro, optional

Steps:

  • In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.

PORK MIXED BEAN CHILI



Pork Mixed Bean Chili image

I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.

Provided by DeeCooks

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

2 cups leftover cooked pork
1 yellow onion, rough chopped
1 tablespoon olive oil
1 (15 ounce) can cannellini beans, drained (save some liquid)
1 (15 ounce) can black beans, drained
1 (15 ounce) can Mexican-style tomatoes, chopped (I use scissors right in the can)
1 tablespoon chicken base (or a chicken bouillon cube.)
3/4 cup salsa verde (Trader Joe's makes a good one.)
1 1/2 cups frozen corn
1/4 cup chopped fresh cilantro
2 tablespoons lime juice or 2 tablespoons lemon juice
salt and pepper
sour cream (optional)
fresh cilantro (optional)
chopped tomato (optional)
olive (optional)
cheese (optional)

Steps:

  • Saute onion in olive oil til soft and golden.
  • Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
  • Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
  • Eat up!

Nutrition Facts : Calories 217.8, Fat 3.9, SaturatedFat 0.6, Sodium 737.1, Carbohydrate 37.7, Fiber 9.6, Sugar 4.2, Protein 10.2

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