HEARTWARMING BEEF & PORK CHILI
Loaded with both beef and pork, this chili is extra meaty. I keep it mild so it's easy on sensitive stomachs and for children who can't handle hot spices.-Christine Panzarella, Buena Park, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 237 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 656mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
BEEF-AND-PORK CHILI
Provided by Food Network Kitchen
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
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.
GROUND BEEF CHILI WITH BEANS
A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!
Provided by Marla L
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Pour tomatoes into a large stockpot over medium heat.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
- Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
- Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
- Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
- Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g
PORK-N-BEANS CHILI RECIPE - (3.8/5)
Provided by kshepherd322
Number Of Ingredients 8
Steps:
- Cook beef, then drain. In a Dutch oven, add beef, seasonings, beans and tomato sauce. Bring to a boil, then cover and simmer on low for 10 minutes. Top with shredded cheese, sour cream and saltine crackers if desired. Enjoy!
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!
Nutrition Facts : Calories 924 kcal, Carbohydrate 76 g, Cholesterol 160 mg, Fiber 16 g, Protein 57 g, SaturatedFat 13 g, Sodium 1815 mg, Sugar 10 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHILI WITH BEEF, PORK AND BEANS
This is a chili recipe that I made up on the fly, taking things I liked from different versions of chili I've had and adding a few new ones. This is great with tortilla chips or just in a bowl. I prefer to eat mine on the couch while watching football.
Provided by VT Mike O
Categories Pork
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef and pork in large skillet and use spatula/wooden spoon to break the meat into very small pieces as it cooks.
- When meat is browned, toss in onions, peppers, shallot, garlic and spices and cook until onions are translucent.
- Transfer meat/veggie mixture to crock pot and add in the tomatoes, tomato paste and beans.
- Stir to incorporate all ingredients, and cook on low for 6-8 hours.
- Serve with tortilla chips, shredded cheese, cilantro and sour cream.
Nutrition Facts : Calories 497.9, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.2, Sodium 757.6, Carbohydrate 39.9, Fiber 12.1, Sugar 9.8, Protein 31.6
PORK N' BEANS CHILI
Make and share this Pork N' Beans Chili recipe from Food.com.
Provided by trinabrucker
Categories Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Brown the hamburger and drain the grease.
- Combine all ingredients in a pot and bring to a boil. Turn down heat and simmer for 1-2 hours uncovered.
Nutrition Facts : Calories 454.5, Fat 20.2, SaturatedFat 7.6, Cholesterol 115.5, Sodium 1596.8, Carbohydrate 29, Fiber 6, Sugar 8.1, Protein 41
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