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.
BOLD VEGAN CHILI
So bold, even a meat eater wont care that it's meatless!
Provided by TVESTA
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 4h20m
Yield 8
Number Of Ingredients 15
Steps:
- In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
- Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 41.4 g, Fat 2.9 g, Fiber 13.3 g, Protein 17.9 g, SaturatedFat 0.3 g, Sodium 690.4 mg, Sugar 7.1 g
BOLD BEAN AND PORK CHILI
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
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 & BLACK BEAN CHILI RECIPE
Enjoy a warm bowl of this Pork & Black Bean Chili Recipe any night of the week. Topped with sour cream, this Pork & Black Bean Chili Recipe is delicious.
Provided by My Food and Family
Categories Home
Time 42m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook onions and bacon in large saucepan on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Add tenderloin pieces; cook 8 min. or until evenly browned, stirring occasionally. Stir in pepper and paprika; cook 1 min.
- Add beans and tomatoes; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min., stirring occasionally. Add plantains; cook 5 min. or until heated through.
- Spoon into eight bowls; top with sour cream.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 10 g, Protein 28 g
PORK MIXED BEAN CHILI
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
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
PORK, BEEF, AND BLACK BEAN CHILI
Categories Bean Beef Pork Sauté Fall Tailgating Simmer Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
- Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
SPICY PORK AND BLACK BEAN CHILI
Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.
Provided by tranch
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
- Cover and remove from heat. Let stand 1 hour.
- Drain liquid and cover with 8 cups of cold water.
- Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
- Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
- Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
- Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
- Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
- Add beans and peppers; season with salt and pepper.
- Cover and cook 15 minutes more or until peppers are tender.
- Add chopped parsley or chopped coriander.
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WHITE BEAN AND GROUND PORK CHILI - THE MOUNTAIN …
From themountainkitchen.com
Cuisine AmericanTotal Time 1 hrCategory Main Course, SoupCalories 562 per serving
- Rub the poblano peppers with oil (I use olive oil). Place the peppers directly on a foil-lined baking sheet. Broil the peppers on high, turning them every 2 to 3 minutes for a total of 6 to 9 minutes. They should be charred and blistered on the outside but not burnt. The flesh should be soft, but not mushy.
- While the peppers are roasting, combine the ground pork and onion in a large, heavy (5-quart) pot over medium-high heat. Cook until the onions are soft and the pork is no longer pink; about 8 to 10 minutes. Use a sieve to drain the ground pork and onions; set aside. Remove excess grease from the pot and return to the stove (see notes).
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