PAT'S FAMOUS BEEF AND PORK CHILI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
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.
PORK CHILI
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
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
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
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
ALL DAY PORK LOIN CHILI
Provided by The Hearty Boys
Time 3h45m
Yield 14 to 16 servings
Number Of Ingredients 22
Steps:
- Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
- Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
- Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
UNCLE DONALD'S CHILI
By far the best tasting chili I've ever had! Easy to make and easy on the wallet. Sometimes I only add the one pound of ground beef and a extra can of beans to replace the sausage. And of course serve it with cornbread! Tip: If you don't like the acidy flavor/effect the canned tomatoes give off, when the chili (or any other tomato based sauce like spaghetti) is boiling, stir in a half teaspoon of baking soda. It'll bubble and foam up for a minute then disappear. It'll magically remove it. For me, it's a must!
Provided by Japanese Delight
Categories < 4 Hours
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- brown and drain meat and remove from the pan.
- saute onion, green pepper with garlic.
- add in japalenos, chili powder, cumin salt and sugar.
- when translucent, add the meat back in the pan.
- then add in beans, chopped tomato, tomato paste, chicken broth, cilantro and parsley.
- mix well and cover and simmer for 1-1/2 hours.
- Garnish with the usuals: cilantro, minced onion, sour cream or plain yogurt, and shredded cheese, if you'd like!
Nutrition Facts : Calories 320.2, Fat 20.4, SaturatedFat 7.3, Cholesterol 58.2, Sodium 1164.4, Carbohydrate 14.3, Fiber 2.9, Sugar 7.2, Protein 20.5
MEXICAN PORK CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F.
- Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.
UNCLE DICK'S PORK CHILI
This recipe took me 20 years to get from my uncle! I've since made it my own. :) Note: This chili is fantastic with Recipe #199381
Provided by rickoholic83
Categories < 4 Hours
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork in 2-3 T of olive oil. (My uncle also adds a little beer.).
- Mix all ingredients in a large pot and simmer for at least 3 hours.
- Let set and cool over night for all spices to blend.
- Reheat and serve!
Nutrition Facts : Calories 394.6, Fat 20, SaturatedFat 6, Cholesterol 106.1, Sodium 1570.3, Carbohydrate 18.1, Fiber 4.7, Sugar 12.1, Protein 35.7
PORK CHILI CHEESE DIP
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- Spread cream cheese on the bottom of a microwave safe dish. Add Curly's sauceless pork. Pour chili over the pork and top with shredded cheddar cheese. Microwave on high for 5 minutes or until the cheese melts. Serve with tortilla chips.;
BEEF-AND-PORK CHILI
Provided by Food Network Kitchen
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.
- Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blender and transfer to a large bowl. Wipe the pot clean.
- Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning, until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.
- Return the meat to the pot along with the pureed mixture and 3 cups water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occasionally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.
- Keep the seeds in the chile peppers for this recipe-they add a nice amount of heat.
UNCLE DICK'S MASHED POTATOES
This is recipe is loved by everyone who has tried it. My husband's uncle kept this recipe a secret for many years and would not share it with anyone; we had to wait until he passed away, and then my husband's aunt gave us the recipe. I made these for a Thanksgiving dinner we had at church, and now every time we have any sort of meal at church I am always asked if I going to make uncle Dick's potatoes. Even in the summer, this is what they want me to make. I hope you enjoy this recipe as much as we do.
Provided by Denise
Categories Side Dish Vegetables
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
- Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
- Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 42 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 994.2 mg, Sugar 1.9 g
UNCLE DICK'S MASHED POTATOES
This is recipe is loved by everyone who has tried it. My husband's uncle kept this recipe a secret for many years and would not share it with anyone; we had to wait until he passed away, and then my husband's aunt gave us the recipe. I made these for a Thanksgiving dinner we had at church, and now every time we have any sort of meal at church I am always asked if I going to make uncle Dick's potatoes. Even in the summer, this is what they want me to make. I hope you enjoy this recipe as much as we do.
Provided by Denise
Categories Vegetable Side Dishes
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
- Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
- Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 42 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 994.2 mg, Sugar 1.9 g
ZIPPY PORK CHILI
In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer., Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.
Nutrition Facts : Calories 303 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 638mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges
QUICK PORK CHILI VERDE
Make and share this Quick Pork Chili Verde recipe from Food.com.
Provided by dicentra
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine pork and onion over high heat, stirring, until meat loses its pink color and begins to brown.
- Add garlic and oregano, stirring, 1 minutes.
- Add flour and cook, stirring, for 1 minute longer.
- Gradually stir in chicken broth and bring to a boil, stirring.
- Add green chiles, jalepenos, parsley and salt. Cook, uncovered over medium heat for 6-8 minutes.
Nutrition Facts : Calories 433.3, Fat 30.9, SaturatedFat 11.4, Cholesterol 102.2, Sodium 580.9, Carbohydrate 9.8, Fiber 1.4, Sugar 3.5, Protein 27.8
UNCLE DICK'S MASHED POTATOES
This is recipe is loved by everyone who has tried it. My husband's uncle kept this recipe a secret for many years and would not share it with anyone; we had to wait until he passed away, and then my husband's aunt gave us the recipe. I made these for a Thanksgiving dinner we had at church, and now every time we have any sort of meal at church I am always asked if I going to make uncle Dick's potatoes. Even in the summer, this is what they want me to make. I hope you enjoy this recipe as much as we do.
Provided by Denise
Categories Vegetable Side Dishes
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
- Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
- Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 42 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 994.2 mg, Sugar 1.9 g
UNCLE DICK'S MASHED POTATOES
This is recipe is loved by everyone who has tried it. My husband's uncle kept this recipe a secret for many years and would not share it with anyone; we had to wait until he passed away, and then my husband's aunt gave us the recipe. I made these for a Thanksgiving dinner we had at church, and now every time we have any sort of meal at church I am always asked if I going to make uncle Dick's potatoes. Even in the summer, this is what they want me to make. I hope you enjoy this recipe as much as we do.
Provided by Denise
Categories Vegetable Side Dishes
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
- Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
- Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 42 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 994.2 mg, Sugar 1.9 g
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