Pork Chili With Tomatoes Cosmos Cafe Houston Tx Recipes

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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

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

MEXICAN PORK AND TOMATO CHILE VERDE



Mexican Pork and Tomato Chile Verde image

Simply Simpatico

Provided by Mary Younkin

Number Of Ingredients 13

1 tablespoon olive oil
2 lbs pork (cubed into 1" pieces, I used boneless pork sirloin chops, but pork shoulder is good as well)
3 cloves garlic (minced)
1/2 yellow onion (diced small)
1 red bell pepper (chopped small, green bell pepper works as well)
1 29 ounce can whole tomatoes
1/2 cup or 4 ounces green chile (roasted, peeled and chopped small, frozen or canned is fine also)
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt (adjust to taste)
2 tablespoons fresh lemon juice
1/2 cup beef broth ((or 1/2 cup water, plus 1/2 teaspoon beef base))
1/4 cup fresh parsley (about 2 tablespoons minced)

Steps:

  • Heat the oil, over medium high heat, in the bottom of a large dutch oven or soup pot with a lid. Brown the pork and then add the onion, garlic and bell pepper. Saute for a few minutes, until the vegetables begin to soften. Add the tomatoes and crush them with your hands or a wooden spoon. Add the rest of the ingredients, except the parsley, and stir to combine.
  • Bring to a simmer and then reduce the heat to medium low. Cook, covered with a lid, for about 2 hours, stirring occasionally. The mixture should be barely simmering. After two hours, remove the lid and add the parsley. Taste and adjust seasonings if desired. Simmer for about 30-45 minutes, until the mixture has thickened. Enjoy!

PORK AND TOMATILLO CHILI



Pork and Tomatillo Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 pound tomatillos, husked and rinsed
2 plum tomatoes
1/4 cup vegetable oil
4 poblano chile peppers
2 jalapeno peppers
3 pounds boneless pork shoulder, trimmed of excess fat, cut into 2-inch pieces
2 tablespoons chili powder
2 tablespoons ground cumin
Kosher salt and freshly ground pepper
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons cornmeal
4 cups low-sodium chicken broth
Sliced scallions, pickled jalapenos and/or grated cheddar cheese, for topping

Steps:

  • Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
  • Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
  • Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
  • Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings.

TEXAS CHILI



Texas Chili image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 6 to 7 servings

Number Of Ingredients 17

5 California chiles
5 guajillo chiles
5 pasilla chiles
5 cloves garlic
1/4 cup fresh oregano leaves
2 pounds heirloom tomatoes
1 cup oatmeal
1/4 cup ground cumin
1/4 cup paprika
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
3 pounds ground beef chuck
1 pound ground beef top round
1 onion, chopped
7 cloves garlic, diced

Steps:

  • For the chile sauce: Cover the California chiles, guajillo chiles and pasilla chiles with water in a medium saucepan and soak for 2 hours. Add the garlic and simmer until tender, about 30 minutes. Blend small batches at a time in blender, adding some fresh oregano each time. Strain through a medium-mesh strainer.
  • For the stewed tomatoes: Simmer the heirloom tomatoes whole in a large uncovered pot over medium heat until they are broken down and have released some of their liquid, about 45 minutes. Let cool slightly and then puree with an immersion blender.
  • For the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper, cayenne pepper and red pepper flakes in a bowl. Set aside.
  • For the chili: Preheat the oven to 350 degree F. Mix together the chuck, top round, onion and garlic in a Dutch oven. Cook in the oven, stirring occasionally, until brown.
  • Add the chili spices to the ground beef mixture and cook 20 minutes more. Then add the stewed tomatoes and chile sauce. Cook until an instant-read thermometer register 160 degrees F, about 1 hour.

PORK CHILI



Pork Chili image

My husband usually tries to avoid spending time in the kitchen, but he'll frequently offer to prepare this easy chili. Of course, he always eagerly serves as taste tester! -Linda Temple, St. Joseph, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 12 servings.

Number Of Ingredients 14

2-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 can (28 ounce) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1/4 cup salsa
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon minced jalapeno pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.

PORK CHILI WITH TOMATOES - COSMOS CAFE, HOUSTON, TX



Pork Chili With Tomatoes - Cosmos Cafe, Houston, Tx image

Make and share this Pork Chili With Tomatoes - Cosmos Cafe, Houston, Tx recipe from Food.com.

Provided by swissms

Categories     Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs fresh poblano chiles (about 12 large)
7 1/2 lbs pork butt, country-style strips trimmed and cut into 1-inch pieces
6 tablespoons flour
6 tablespoons vegetable oil
6 cups coarsely chopped onions
12 large garlic cloves, chopped
2 tablespoons dried oregano
2 tablespoons ground cumin
10 cups chicken stock or 10 cups canned low sodium chicken broth
1 (28 ounce) can diced tomatoes with juice

Steps:

  • Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies.Cut into 1-inch pieces.
  • Place pork in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 4 T oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork until brown on all sides, about 6 minutes per batch. Using slotted spoon, transfer pork to large bowl.
  • Reduce heat to medium. Add onions to same pot and stir until tender, about 6 minutes. Add garlic, oregano and cumin; stir 2 minutes. Return pork and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours. Season to taste with salt and pepper.

Nutrition Facts : Calories 882.5, Fat 54.4, SaturatedFat 17, Cholesterol 193.1, Sodium 615.3, Carbohydrate 35, Fiber 4.2, Sugar 14.9, Protein 62.6

PORK CHILI WITH TOMATOES



Pork Chili with Tomatoes image

Categories     Onion     Pork     Tomato     Braise     Hot Pepper     Winter     Oregano     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 10

3 pounds poblano chilies (about 12 large)*
7 1/2 pounds pork butt country-style strips, trimmed, cut into 1-inch pieces
6 tablespoons all purpose flour
6 tablespoons vegetable oil
6 cups coarsely chopped onions
12 large garlic cloves, chopped
2 tablespoons dried oregano
2 tablespoons ground cumin
10 cups chicken stock or canned low-salt chicken broth
1 28-ounce can diced tomatoes in juice

Steps:

  • Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies. Cut into 1-inch pieces.
  • Place pork in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 4 tablespoons oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork until brown on all sides, about 6 minutes per batch. Using slotted spoon, transfer pork to large bowl.
  • Reduce heat to medium. Add onions to same pot and stir until tender, about 6 minutes. Add garlic, oregano and cumin; stir 2 minutes. Return pork and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours. Season to taste with salt and pepper.
  • *Fresh green chilies, often called pasillas, are available at Latin American markets.

SPICY PINEAPPLE PORK CHILI (CROCK POT)



Spicy Pineapple Pork Chili (Crock Pot) image

Make and share this Spicy Pineapple Pork Chili (Crock Pot) recipe from Food.com.

Provided by Mercy

Categories     Pineapple

Time 9h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried small white beans, rinsed and drained
1 cup hot water
1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (20 ounce) can pineapple chunks, drained, juice reserved
1 (4 ounce) can diced green chilies
1 medium onion, chopped
1 tablespoon chili powder (or (to taste)
1 tablespoon cumin (or less to taste)
1/2 teaspoon garlic powder

Steps:

  • In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
  • Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
  • Stir in the pineapple chunks and serve.

Nutrition Facts : Calories 415.9, Fat 7.8, SaturatedFat 2.4, Cholesterol 66.9, Sodium 984, Carbohydrate 57.4, Fiber 9.2, Sugar 31.9, Protein 33.4

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