Chili With Pork Butt Recipes

BOLD BEAN AND PORK CHILI

Steps:

• In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

PULLED PORK CHILI

Steps:

• In a small bowl mix together the brown sugar, garlic powder, salt, pepper, chili powder, cumin, and cayenne.
• Season the pork roast well on both sides and place into your slow cooker.
• Add the onion, beef broth, tomato sauce, diced tomatoes, bbq sauce, chili beans, and hot sauce to the slow cooker.
• Cover and cook on low for 8-10 hours.
• Shred the pork using two forks and stir the chili well. Serve immediately.

SLOW-COOKER PULLED PORK CHILI

Steps:

• Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
• Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
• In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
• Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.

PORK CHILI

Steps:

• In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

SPICY RED PORK AND BEAN CHILI

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
• Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
• Serve chili with bacon and accompaniments.

PORK CHILI WITH TOMATOES

Steps:

• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies. Cut into 1-inch pieces.
• Place pork in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 4 tablespoons oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork until brown on all sides, about 6 minutes per batch. Using slotted spoon, transfer pork to large bowl.
• Reduce heat to medium. Add onions to same pot and stir until tender, about 6 minutes. Add garlic, oregano and cumin; stir 2 minutes. Return pork and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours. Season to taste with salt and pepper.
• *Fresh green chilies, often called pasillas, are available at Latin American markets.