Pork Brisket Chili Recipes

TEXAS-STYLE CHILI WITH PORK AND BRISKET

Texas-Style Chili with Pork and Brisket image

For those who want a quick version of this: just eat the cooked bacon and shoot the tequila . . . I won't tell a soul and just might join you.

Provided by Mitch Benjamin

Categories Mains

Time 2h30m

Number Of Ingredients 18

Ingredients

1 pound bacon (cut into 1/2-inch (13 mm) matchsticks)
4 large garlic cloves (minced)
2 medium (1 pound) white onions (diced)
3 tablespoons canned diced green chiles
3 3/4 cups store-bought or homemade low-sodium beef broth
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
One (28-ounce) can diced tomatoes
1/4 cup store-bought or homemade chili powder
3 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sweet paprika
1 tablespoon kosher salt
One (12-ounce) bottle wheat beer
2 ounces tequila
1 pound smoked pork butt
1 pound smoked brisket scraps
Assorted garnishes (such as chopped raw white onion, shredded cheddar cheese, pickled jalapeños, sour cream, and oyster crackers)

Steps:

In a large stockpot over medium heat, render the bacon until crisp, 10 to 20 minutes. Use a large slotted spoon to remove the bacon, transfer to paper towel to drain. Drain off most of the bacon fat, reserving about 1 tablespoon in the pot.☞TESTER TIP: This is a lot of bacon. You can render it in batches, draining off the fat between batches, if necessary.
Add the garlic and onion to the reserved bacon drippings and sauté until the onions are soft and translucent, 10 to 15 minutes
Add the green chiles, 2 1/4 cups broth, granulated garlic, and granulated onion. Bring to a boil and then turn down to a simmer. Cover and simmer until the onions are very soft and the mixture has thickened, about 45 minutes.
Stir in the remaining 1 1/2 cups of beef broth, the tomatoes, chili powder, cumin, oregano, paprika, salt, beer, and tequila. Increase the heat to bring to a boil and then turn down the heat to maintain a simmer and cook until slightly thickened, 20 to 30 minutes.
Add the smoked pork, brisket, and bacon, simmer for 10 minutes more.
Once thickened to your desired consistency, ladle into bowls and serve with your favorite garnishes.

Nutrition Facts : ServingSize 1 portion, Calories 495 kcal, Carbohydrate 17 g, Protein 31 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1240 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 19 g

PORK-BRISKET CHILI

Pork-Brisket Chili image

Make and share this Pork-Brisket Chili recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs boneless pork shoulder, cut into 1-inch pieces
1 1/2 lbs beef brisket, cut into 1-inch pieces
kosher salt
fresh ground black pepper
2 (15 ounce) cans black beans (do not drain)
1 (14 1/2 ounce) can diced tomatoes
1 red bell pepper, finely chopped
1 red onion, finely chopped (plus more for topping)
1 -2 chipotle chile in adobo, finely chopped (plus )
1 tablespoon adobo sauce, from the can
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
grated cheddar cheese, for topping
sour cream, for topping

Steps:

Season the pork and brisket with 1 teaspoons salt and 1/4 teaspoons pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoons salt in a 6-qt slow cooker.
Add the pork and brisket and stir to combine. Cover and cook on high 8 hours. Season with salt. Serve with cheese, sour cream and red onion.

Nutrition Facts : Calories 635.6, Fat 32.6, SaturatedFat 11.1, Cholesterol 150.9, Sodium 218.2, Carbohydrate 31.7, Fiber 11.6, Sugar 3.6, Protein 53.1

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

Ingredients

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.

BEEF BRISKET CHILI

Beef Brisket Chili image

My son and I concocted this beef brisket chili for a chili cook-off at his work. He proudly came home with a first-place ribbon! -Marie Hattrup, Sonoma, California

Provided by Taste of Home

Categories Lunch

Time 3h45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 18

Ingredients

1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces
1 large onion, finely chopped
2 tablespoons vegetable oil
2 cans (16 ounces each) kidney beans, rinsed and drained
1 pound smoked kielbasa or Polish sausage, halved and sliced
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 cans (4 ounces each) chopped green chiles
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
Optional: shredded cheddar cheese and sliced green onions

Steps:

In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chiles, garlic and seasonings. , Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and zest. If desired, top with cheddar cheese and sliced green onions.

Nutrition Facts : Calories 404 calories, Fat 19g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 1309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 32g protein.

PORK SHOULDER GREEN CHILI

Pork Shoulder Green Chili image

Tender pork shoulder in an awesome tasting green chili sauce. Another great cool-evening meal. One of my favorite dishes that mom would make. Serve with tortillas.

Provided by Sharon

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

Time 1h35m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound lean pork shoulder, cut into 1/4-inch cubes
2 tablespoons all-purpose flour
2 tablespoons shortening
½ cup chopped onion
1 clove garlic, minced
2 cups water
1 (16 ounce) can whole peeled tomatoes, chopped
2 (7 ounce) cans chopped green chiles (such as Ortega®)
1 teaspoon salt, or to taste
¼ teaspoon oregano

Steps:

Dredge meat in flour until evenly coated, shaking off excess.
Melt shortening in a large, deep skillet over medium-high heat. Add meat and cook until thoroughly browned on all sides, 5 to 6 minutes. Add onion and garlic and cook until onion is soft, about 5 minutes. Add water, tomatoes, green chiles, salt, and oregano.
Cover, and simmer, stirring occasionally, until meat is tender, 1 to 2 hours. Remove cover and simmer until green chili sauce reaches desired consistency, 5 to 10 minutes more.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 14.6 g, Cholesterol 4 mg, Fat 7.2 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 1898 mg, Sugar 6.6 g

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