Beef And Pork Chili Recipes

HEARTWARMING BEEF & PORK CHILI

Steps:

• In a large saucepan, cook the beef, pork, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. , Add the water, tomato sauce, beans, tomatoes, chili seasoning and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, until heated through. Serve with cheese, sour cream, green onions and/or hot peppers if desired.

CHILI WITH PULLED BEEF & PORK FOR A CROWD

Steps:

• Adjust oven rack to middle position; heat oven to 450 degrees. Set a large, heavy-duty roasting pan over 2 burners on medium heat.
• Pour 2 Tbs. oil into a medium bowl. Add half the meat; coat. Generously sprinkle with salt, pepper, and 1 Tb. cumin. Repeat entire process with rest of meat.
• Increase heat under roasting pan to medium-high. Add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. Turn over; cook until a crust again forms, 4 to 5 minutes. Transfer meat to a soup pot. Brown remaining meat; add to soup pot. Set roasting pan aside. Add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. Seal foil around the top of the pot so it is airtight; place lid on pot. Heat until you hear pan juices bubble. Set pot in oven. Cook, without checking, 90 minutes (meat should be very tender). Carefully remove from oven and let cool. Shred pork and beef into bite-size pieces, discarding pork bones. Measure meat juices, then add enough water to equal 12 cups.
• Meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. Set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. Add onions; saute until soft, 7 to 8 minutes. Add spices, tomatoes, meat and juices. Simmer until flavors are unified, 1 to 1 1/2 hours. Add garlic, chocolate and optional beans; simmer 5 minutes. Serve.

BEEF AND PORK CHILI

Steps:

• In a large skillet, brown the ground beef and ground pork
• Mix all other ingredients in a large slow cooker, including chili seasoning ingredients OR a packet of store-bought chili seasoning
• Drain the meats and add to the slow cooker, stirring to combine
• Cover and cook on high for 4 hours or low for 7-8 hours

BEEF-AND-PORK CHILI

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.

PORK, BEEF AND BEAN CHILI

Steps:

• Brown ground pork and ground beef.
• Drain.
• Add garlic to ground meat and sauté 1 minute.
• Add water and beer to meat and garlic; bring to boil.
• Add cumin, chili powder, oregano, and cayenne pepper.
• Reduce heat, cover, and simmer 10 minutes.
• Add tomato paste, sugar, diced tomatoes, peppers, beans and beef broth and simmer 30 minutes.
• If chili is too thick for you (I like mine thick), add some additional water.

BEEF AND PORK CHILI

Steps:

• Gather the ingredients.
• Sauté the pork, beef, and onions in olive oil or vegetable oil over medium heat until meat is no longer pink and onions are lightly browned. Pour off some of the excess fat.
• Add the garlic, tomatoes, tomato paste, chili powder, cumin, salt, pepper, jalapeno peppers, and crushed red pepper, if using. Add the beans, and stir in the beer and water. Bring to a boil then reduce heat to low.
• Simmer, uncovered, for 1 hour, stirring frequently. Cover and simmer for about 1 hour longer.
• Serve alone or with freshly baked cornbread and a tossed salad. Enjoy!

PORK, BEEF, AND BLACK BEAN CHILI

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.

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.

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.