Pork Brisket Chili Recipes

TEXAS-STYLE CHILI WITH PORK AND BRISKET

Texas-Style Chili with Pork and Brisket image

For those who want a quick version of this: just eat the cooked bacon and shoot the tequila . . . I won't tell a soul and just might join you.

Provided by Mitch Benjamin

Categories Mains

Time 2h30m

Number Of Ingredients 18

Ingredients

1 pound bacon (cut into 1/2-inch (13 mm) matchsticks)
4 large garlic cloves (minced)
2 medium (1 pound) white onions (diced)
3 tablespoons canned diced green chiles
3 3/4 cups store-bought or homemade low-sodium beef broth
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
One (28-ounce) can diced tomatoes
1/4 cup store-bought or homemade chili powder
3 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sweet paprika
1 tablespoon kosher salt
One (12-ounce) bottle wheat beer
2 ounces tequila
1 pound smoked pork butt
1 pound smoked brisket scraps
Assorted garnishes (such as chopped raw white onion, shredded cheddar cheese, pickled jalapeños, sour cream, and oyster crackers)

Steps:

In a large stockpot over medium heat, render the bacon until crisp, 10 to 20 minutes. Use a large slotted spoon to remove the bacon, transfer to paper towel to drain. Drain off most of the bacon fat, reserving about 1 tablespoon in the pot.☞TESTER TIP: This is a lot of bacon. You can render it in batches, draining off the fat between batches, if necessary.
Add the garlic and onion to the reserved bacon drippings and sauté until the onions are soft and translucent, 10 to 15 minutes
Add the green chiles, 2 1/4 cups broth, granulated garlic, and granulated onion. Bring to a boil and then turn down to a simmer. Cover and simmer until the onions are very soft and the mixture has thickened, about 45 minutes.
Stir in the remaining 1 1/2 cups of beef broth, the tomatoes, chili powder, cumin, oregano, paprika, salt, beer, and tequila. Increase the heat to bring to a boil and then turn down the heat to maintain a simmer and cook until slightly thickened, 20 to 30 minutes.
Add the smoked pork, brisket, and bacon, simmer for 10 minutes more.
Once thickened to your desired consistency, ladle into bowls and serve with your favorite garnishes.

Nutrition Facts : ServingSize 1 portion, Calories 495 kcal, Carbohydrate 17 g, Protein 31 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1240 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 19 g

PORK-BRISKET CHILI

Pork-Brisket Chili image

Make and share this Pork-Brisket Chili recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs boneless pork shoulder, cut into 1-inch pieces
1 1/2 lbs beef brisket, cut into 1-inch pieces
kosher salt
fresh ground black pepper
2 (15 ounce) cans black beans (do not drain)
1 (14 1/2 ounce) can diced tomatoes
1 red bell pepper, finely chopped
1 red onion, finely chopped (plus more for topping)
1 -2 chipotle chile in adobo, finely chopped (plus )
1 tablespoon adobo sauce, from the can
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
grated cheddar cheese, for topping
sour cream, for topping

Steps:

Season the pork and brisket with 1 teaspoons salt and 1/4 teaspoons pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoons salt in a 6-qt slow cooker.
Add the pork and brisket and stir to combine. Cover and cook on high 8 hours. Season with salt. Serve with cheese, sour cream and red onion.

Nutrition Facts : Calories 635.6, Fat 32.6, SaturatedFat 11.1, Cholesterol 150.9, Sodium 218.2, Carbohydrate 31.7, Fiber 11.6, Sugar 3.6, Protein 53.1

PORK-BRISKET CHILI

Pork-Brisket Chili image

Provided by Food Network Kitchen

Time 8h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
1 1/2 pounds beef brisket, cut into 1-inch cubes
Kosher salt and freshly ground pepper
2 15-ounce cans black beans (do not drain)
1 14.5-ounce can diced tomatoes
1 red bell pepper, finely chopped
1 red onion, finely chopped, plus more for topping
1 to 2 chipotle chile peppers in adobo sauce, finely chopped, plus 1 tablespoon sauce from the can
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Grated cheddar cheese and/or sour cream, for topping (optional)

Steps:

Season the pork and brisket with 1 teaspoon salt and 1/4 teaspoon pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoon salt in a 6-quart slow cooker.
Add the pork and brisket and stir to combine. Cover and cook on high, 8 hours. Season with salt. Serve with cheese, sour cream and red onion.

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