Chili Smoked Pork Food

PAT'S FAMOUS BEEF AND PORK CHILI

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.

SMOKY PULLED PORK CHILI

Steps:

• Pulled Pork Season the pork tenderloin with salt and pepper. Place the pork in the bowl of your slow-cooker. Add the chicken stock; cook on low for 4 hours. Cool the pork slightly before shredding. Use two forks to shred the tenderloin. Chop into bite-size pieces, about 1-inch. Sieve the pork drippings. Set aside. Chili In a large pot over medium heat, add the olive oil. Once the olive oil is hot, add the red pepper flakes, green pepper, onion, and jalapeños. Cook, stirring occasionally, for 8 minutes. Add the garlic cloves and cook for another 10 minutes, stirring occasionally so the garlic doesn't burn. Reduce the heat to medium-low and add the kidney beans, tomato sauce, diced tomatoes, BBQ sauce, chipotle in adobo, and pork drippings. Stir to combine. Stir in the cumin, smoked paprika, chili powder, ancho chili powder, cayenne worcestershire sauce, and Tabasco sauce. Cover the mixture and simmer for 20 minutes. Stir in the shredded pork. Place the lid on the pot, leaving it cracked a bit, and allow to simmer for another hour. Season with salt and pepper to taste. Serve with a dollop of sour cream, chopped cilantro, and shredded cheddar cheese.

PULLED PORK CHILI

Steps:

• Add all ingredients to a slow cooker. Stir.
• Cook on high for 3-4 hours or on low for 5-6 hours.
• Serve with shredded cheese, sour cream, corn chips, and cilantro if desired.

SMOKY PORK, BACON AND WHITE BEAN CHILI FROM SMITHFIELD®

Steps:

• Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain.
• Add pork cubes and onion to bacon grease; saute until onions are crisp-tender. Stir in chili powder and paprika.
• Add tomatoes (with juices) and water to pan. Bring to a boil; reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
• Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
• Serve chili garnished with remaining bacon, sour cream and green onions.

PULLED PORK CHILI RECIPE

Steps:

• In a large dutch oven heat olive oil over medium heat. Add leftover pork in a single layer. Saute about 4-5 minutes or until crispy on bottom side and warm.
• Add in the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 15-20 minutes or until warmed through.
• Serve immediately. Top with crushed chips, sour cream, shredded cheese, avocados etc.

TEXAS-STYLE CHILI WITH PORK AND BRISKET

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.

SPICY PORK AND BACON CHILI

Steps:

• Cook the bacon in a large pot over medium heat until crisp; transfer to paper towels.
• Drain about half of the bacon fat and leave the rest in the pot.
• Season the cubed pork with salt and pepper.
• Add to the pot and brown on all sides; then transfer to a plate.
• Add in onion, garlic, oregano and jalapenos, and saute until the onions are soft, stirring often (about 3-4 minutes).
• Add in the chili powder, cumin and cayenne pepper; stir for 1 minute.
• Return the pork and bacon back to the pot along with any juices from the plate.
• Add in broth, coffee, water and tomatoes; mix to combine.
• Simmer uncovered, stirring occasionally until pork is very tender (about 2 hours).
• Season with salt and pepper to taste.
• Stir in the beans towards the end of cooking.
• Serve with sour cream on the side.

SMOKY PULLED PORK CHILI

Steps:

• In a large dutch oven, add 1 tablespoon olive oil, onions, jalapeno and garlic with a small pinch of kosher salt.
• Stir and cook over meidum to medium-low heat until the onions are soft and edges slightly caramelized. About 10 to 12 minutes.
• Add in tomato paste, chili powder, cumin and smoked paprika. Stir and cook 1 minute.
• Next add in tomato sauce, barbecue sauce, beans and pulled pork (see notes). Stir and simmer on low heat for 30 minutes.
• Spoon chili into bowls and top with desired toppings.

CHILI-SMOKED PORK

Steps:

• Combine first 4 ingrediens (chili sauce - jalapeno)in a bowl.
• Place roast in roasting pan and rub all over with marinade, pouring remainder over roast. Pour beer over all. Refrigerate for 24 hours, turning occassinally.
• Preheat coals to medium low in smoker (*to smoke in a coverered barbeque, preheat coals to medium low in grill. Push coals to sides. Place marinade in 7 x 11-inch disposable aluminum pan. Put pan in center of coals and fill with water. Spread mesquite over coals. Smoke pork until meat therometer registers 170-degrees F, turning several times).
• Spread mesquite chips on coals.
• Pour marinade in drip pan and fill with water.
• Plae pork on smoker rack over the drip pan.
• Cover smoker and smoke until meat therometer registers 170-degrees F., adding more water to drip pan as needed (5 1/2 hours).