Andys All Meat Chili Recipes

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ANDY'S SPICY GREEN CHILE PORK



Andy's Spicy Green Chile Pork image

Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.

Provided by andympls

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h10m

Yield 8

Number Of Ingredients 6

1 white onion, chopped
salt and pepper to taste
2 ½ pounds pork shoulder roast
1 (16 ounce) jar green salsa (such as Frontera®)
½ cup chopped fresh cilantro
2 serrano chile peppers, or to taste

Steps:

  • Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
  • Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
  • Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.4 g, Cholesterol 55.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3 g, Sodium 234.4 mg, Sugar 2.6 g

BEST CHILI RECIPE



Best Chili Recipe image

The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.

Provided by Lee Funke

Categories     Chili

Time 45m

Number Of Ingredients 19

1 lb. ground beef (we used 15% fat)
1/2 medium yellow onion (finely diced)
1 tablespoon minced garlic
1 15-oz. can pinto beans (drained and rinsed)
1 15-oz. can kidney beans (drained and rinsed)
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
3 tablespoons tomato paste
1 tablespoon maple syrup
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup beef broth (chicken broth or water works too)
shredded cheddar cheese
Fritos
green onion

Steps:

  • First, heat a large stockpot over medium/high heat.
  • Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
  • Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
  • Add spices and 1 cup of broth and stir to combine.
  • Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
  • Top with your favorite toppings and enjoy!

Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving

ANDY'S ALL MEAT CHILI



Andy's All Meat Chili image

This is the best chili I've ever had. No beans, lots of flavor, and lots of heat, the way chili should be.

Provided by - Andy

Categories     Pork

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 lb hot Italian sausage
1 1/2 lbs ground turkey
1 1/2 lbs ground beef (both packaged together for meatloaf) or 1 1/2 lbs ground pork (both packaged together for meatloaf)
1 orange, juice and zest of
1/4 cup orange juice
2 medium onions, finely chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
3 garlic cloves, peeled, minced
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon ground cloves
4 tablespoons chili powder
2 habanero peppers, diced (or more if you dare)
2 (16 ounce) cans diced tomatoes (undrained)
4 ounces tomato paste
1/3 cup tequila
4 fresh cilantro stems, chopped

Steps:

  • Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
  • To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
  • Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
  • Don't forget to occasionally stir, so it doesn't burn!
  • Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
  • Remove pot from heat and let cool about 15-20 minutes.
  • Return to burner and heat throughly.
  • Repeat the last 2 steps as needed until chili is thick.
  • Serve with crackers.
  • Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.

Nutrition Facts : Calories 607.2, Fat 36.9, SaturatedFat 12.6, Cholesterol 157.4, Sodium 2097.5, Carbohydrate 25.2, Fiber 6.2, Sugar 9.8, Protein 45

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