Razorback Chili Recipes

UNIVERSITY OF ARKANSAS RAZORBACKS™ BAKED CHEESY PULLED PORK DIP

University of Arkansas Razorbacks™ Baked Cheesy Pulled Pork Dip image

Cheer on the Razorbacks with pride with this cheesy barbecue dip as part of your tailgate spread. Once you taste it, you'll be doing the "Woo Pig Sooie" with the rest of the family.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 14

Number Of Ingredients 7

Ingredients

2 cups shredded sharp cheddar cheese (8 oz)
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso™ diced green chiles
4 green onions, sliced, white and green parts separated
1 package (16 oz) barbecue pulled pork in sauce, heated as directed on package (1 1/2 cups)
1/4 cup diced dill pickles, patted dry
Tortilla chips, for serving

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 1/2 cups of the cheddar cheese, the cream cheese, green chiles and green onion whites. Spread evenly in baking dish.
Top with pork. Top with remaining 1/2 cup cheddar cheese. Bake 28 to 32 minutes or until hot and bubbling at edges.
Top dip with pickles and green onion greens; serve with chips.

Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1/4 Cup Dip and 1 oz Chips, Sodium 390 mg, Sugar 4 g, TransFat 0 g

RAZORBACK CHILI

Razorback Chili image

This recipe is perfect to whip up for football season. We serve if over corn chips and top it with sour cream and shredded cheddar cheese. This chili was a game-day favorite back in college after cheering on the Razorbacks.-Tamara Duncan

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
2 cans (16 ounces each) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chilies
1 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
10 cups corn chips, optional
1-1/2 cups shredded cheddar cheese
3/4 cup sour cream

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through., Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream.

Nutrition Facts :

RAZORBACK BEANS

Razorback Beans image

I usually spice this up by adding a bit more chili powder and oregano! ~Enjoy!

Provided by Embers Stephens

Categories Other Main Dishes

Time 3h25m

Number Of Ingredients 13

Ingredients

1 lb package dried pinto beans
1 - 1 1/2 lb lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 can(s) (16-oz) whole tomatoes, undrained
1 can(s) (4-oz) chopped green chiles, drained
1 can(s) (4-oz) taco sauce
1 tsp salt
1 Tbsp chili powder, hot
1/2 tsp cumin seeds
1/2 tsp dried whole oregano
1 tsp finely minced garlic
1/2 tsp black pepper

Steps:

1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat; cover and let soak 1 hour.
2. Drain beans; cover with water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Drain 2 cups liquid from beans, save. Discard -remaining- liquid. Add the saved 2 cups liquid back to beans.
3. Combine ground beef, chopped onion, and chopped bell pepper in a skillet; cook until beef is browned, stirring to crumble. Add beef mixture and remaining ingredients to beans. Bring to a boil, cover, reduce heat, and simmer, and simmer 1 hour and 15 minutes. Add additional water, if necessary.

RAZORBACK CHILI RECIPE

Razorback Chili Recipe image

How to make Razorback Chili Recipe

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

Ingredients
1 pound lean ground beef (90% lean)
2 cans (16 ounces each) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chilies
1 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
10 cups corn chips, optional
1-1/2 cups (10 ounces) shredded cheddar cheese
3/4 cup sour cream

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through.
Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream. Yield: 10 servings.

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