Oct 28
Chili Recipe Master TedRoast Pork Chili chili, chili powder recipe, chili recipe, pork, pork chili, roast pork, Roast Pork Chili
Ingredients:
1 tablespoon olive oil
2 medium onions, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 cloves garlic, crushed
Salt and pepper, to taste
1 tablespoon dried Italian seasoning
2 teaspoons oregano
1 16-oz package (Jimmy Dean) "hot"-style pork sausage
2 cups leftover roast pork, chopped into bite-sized pieces [or fry two boneless pork chops and chop]
1 28-oz can tomato sauce
1 14-oz can crushed tomatoes
1 1/2 14-oz cans cannellini beans, drained
1 cup chicken broth
2 bay leaves
Crusty bread
Directions:
1. Pour olive oil in a large stock pot and heat over medium-high heat. Add onions, peppers, garlic, salt, pepper, Italian seasoning and oregano to pot.
2. Saute vegetables and seasonings for 5-7 minutes, until vegetables are softened.
3. Crumble sausage into a skillet and brown, breaking up large pieces. Add roast pork to skillet and cook, stirring often, for 5 minutes.
4. Drain and add to stock pot along with both tomato products, the beans, and chicken broth.
5. Place two bay leaves in mix. Stir well and often, and let it simmer at least 1/2 hour or up to 1 hour. Serve with crusty bread.
Oct 28
Chili Recipe Master TedBest In Show Creamy Chili Beef Chili, chili, chili recipe, ground beef
Ingredients:
1 pound ground beef
1 pound of beef tips (stew meat)
16 oz can of chili beans, not drained
14 oz can of dark red kidney beans
14 oz can of black beans
16 oz jar of mild salsa
2 diced tomatoes
1 diced bell pepper
16 oz tub of sour cream
Salt and pepper to taste
Shredded cheese
Directions:
1. Brown ground beef and steak tips (stew meat). Drain well and place in crock pot.
2. Add all ingredients except sour cream.
3. Allow to cook on low for 3-4 hours or on high for 2 hours.
4. Before serving add entire 16 oz tub of sour cream to crock pot.
5. Serve hot and top with cheddar cheese.
Oct 28
Chili Recipe Master TedSpicy Red Pork and Beans beans, chili, chili powder recipe, chili recipe, pork, pork chili
Ingredients:
1/4 – pound sliced bacon
2 – pounds boneless pork cubed, ½ inch pieces
2 – Tablespoons vegetable oil
1 – small chopped white onion
1 – jalapeno chile, chopped and seeded
2 – garlic cloves, minced
1 – teaspoon dried oregano, crumbled
2 – Tablespoons chili powder
1-1/2 – teaspoons ground cumin
1/8 – teaspoon cayenne
7 – ounces beef broth
1/2 – cup brewed coffee
1 – cup water
12 – ounces crushed tomatoes with puree
1 – can (8 ounces) red kidney beans
Directions:
1. In a 8 quart pot cook bacon with medium heat. Turn until bacon is crisp. Remove and place bacon on paper towel to drain.
2. Keep 2 tablespoons of bacon drippings and remove the rest. After bacon has cooled, crumble.
3. Turn your heat to medium/high and add oil. Brown pork in 3 batches. Remove from pot and place on plate.
4. In hot pot, add onions and jalapenos and cook. Reduce heat to medium.
5. Stir onions and jalapenos until soft. Now add your garlic, oregano, chili powder, cumin, and cayenne. Cook for 1 minute.
6. Return pork to pot and add broth, coffee, water and tomatoes. Simmer chili, uncovered. Cook 2 hours and stir occasionally.
7. You want pork tender. Now stir in the beans and bring to a simmer.
8. Garnish with the crumbled bacon. You can also garnish with chopped red onions, fresh cilantro, lime wedges, sour cream, and salsa.
Oct 28
Chili Recipe Master TedSmith’s Pork Chili chili, chili recipe, pork, pork chili
Ingredients
1 – pound dried kidney beans, soaked overnight, drained
1 – pound pork tenderloin, cut into 1″ cubes
1 – Tablespoon butter
3 – Tablespoons olive oil
4 – cloves garlic, sliced
3 – yellow onions, peeled and chopped
1 – teaspoon whole cumin seeds
2 – jalapeno peppers, seeded and chopped
2 – Tablespoons chili powder
2 – cups water
4 – tomatoes, chopped
1 – green bell pepper, seeded and chopped
1 – red bell pepper, seeded and chopped
1 – Tablespoon Worcestershire sauce
1 – cup red wine
1/2 – teaspoon salt
Directions
1. In a large stockpot, cook beans as direction on package indicates.
2. Brown pork in frying pan with a olive oil. Remove to stockpot.
3. In pan, sauté garlic, onions, cumin seeds, jalapeno, green and red peppers until the onions are translucent or clear.
4. To the cooked bean pot, add sautéed items, water, Worcestershire sauce, red wine and salt.
Oct 28
Chili Recipe Master TedRio Verde Shredded Pork and Roasted Onion Chili chili, chili recipe, pork, pork chili, roasted onion
Ingredients
3 – medium red onions
1 – cup toasted ancho chile, seeded and minced
2 – cups chicken broth
2 – tablespoons peanut oil
1/4 – jalapeno, chopped
1 – cup poblano chile, diced
3 – Tablespoons garlic, minced
2 – pounds cooked shredded pork
1/2 – teaspoon salt
1/2 – teaspoon freshly ground pepper
2 - Tablespoons tomato paste
2 – Tablespoons cumin seed, toasted and ground
2 – Tablespoons dried Mexican oregano
3 – Tablespoons corn flour
4 – Tablespoons fresh lime juice
1 – cup water
1/2 – cup sour cream
4 – flour tortillas (6-inch)
Directions
1. Cut onion into quarters. Using a sheet pan, place quartered onions and brown in a 350-degree oven until toasted about 5 minutes.
2. Using a hand blender, puree ancho chile with a small amount of chicken broth. Then add to remaining chicken broth.
3. Using a heavy stockpot, heat until hot and add peanut oil. Sauté onions, jalapeno, and garlic until onions are tender. Remove from pot and set aside. Brown the shredded pork until brown, add the salt and pepper.
4. Lower heat and add in the sautéed onion mixture to the shredded pork. Add the ancho chile and chicken broth. Now add the tomato paste, ground cumin seed, oregano, corn flour, 2 tablespoons lime juice, water. Stir and bring to a boil. Reduce heat and simmer for 1-1/2 hours.
5. Mix together the 2 tablespoons lime juice with sour cream.
6. Ladle Shredded Pork and Roasted Onion Chili into bowls and spoon two tablespoons of limed sour cream on each serving. Serve with flour tortillas.
Oct 28
Chili Recipe Master TedPork and 3 Bean Chili 3 bean, bean, chili, chili recipe, pork, pork and bean, pork chili
Ingredients:
3 – pounds boneless pork cubed, 1/2 – inch pieces
3 – tablespoons oil
1 – onion, chopped
2 – quarts water
3 – stalks celery, chopped
2 – medium tomatoes, diced
7 – roasted green chili peppers, diced
4 – cloves garlic, crushed
1 – can (8 ounces) red kidney beans
1 – can (8 ounces) black beans
1 – can (8 ounces) pinto beans
1/2 – teaspoon salt
1/2 – cup salsa
Directions:
1. In a frying pan, heat and add the oil. You want to add the pork and brown. Remove the pork and set aside.
2. Add the onion, and sauté until tender and clear.
3. Heat a 4-quart stockpot to medium heat. Then add the water (keep 1 cup), celery, tomatoes, chiles and garlic.
4. Add the pork to the chili pot. Now add the onion to the stockpot.
5. With the remaining cup of water, deglaze the frying pan. Add this to the chili pot.
6. Now is the fun part, open the bean cans. In a colander, you want to drain and the wash beans.
7. Next, add the beans to chili stockpot. Let the stockpot ingredients come a boil.
8. Then reduce the heat to low and simmer for an hour.
9. Now, add the salt and salsa. Simmer for an additional half hour.
Oct 28
Chili Recipe Master TedPolish Kielbasa Chili chili, chili recipe, polish keilbasa chili
Ingredients
1 – Tablespoon vegetable oil*
1 – pound kielbasa sausage, diced into 1/2 inch pieces
1/2 – cup chopped onion
1 – can (16 ounces) red kidney beans
1 – can (16 ounces) stewed tomatoes
1 – cup picante sauce, mild or medium
1/2 – cup chopped green pepper
1 – Tablespoon McCormick® Chili Powder
1/2 – teaspoon McCormick® California Style Garlic Powder with Parsley
Directions
Stove Top
1. Heat oil in medium saucepan on medium-high heat.
2. Add sausage and onion; cook and stir 5 to 7 minutes.
3. Reduce heat to medium.
4. Stir in remaining ingredients; simmer 15 to 20 minutes.
Microwave Oven
1. Mix kielbasa and onion in 2 1/2-quart microwavable dish. Cover. Microwave on HIGH 4 to 5 minutes.
2. Stir once during cooking. Drain excess fat.
3. Stir in remaining ingredients. Cover.
4. Microwave on HIGH 8 to 10 minutes.
5. Stir twice during cooking.
6. Let stand 5 minutes before serving.
*Oil is used for stove top directions only.
Note: Microwave ovens vary; cooking times are approximate
Oct 28
Chili Recipe Master TedChipotle Pork Chili chili, chili pork, chili recipe, chipotle pork
Ingredients
1 – Tablespoon butter
1 – onion, diced
1 – pound boneless pork chops, cubed 1/2″ x 1/2″
1/8 – teaspoon garlic, minced
1/4 – teaspoon oregano
1/8 – teaspoon chives
1/2 – teaspoon ground pepper
1/2 – teaspoon Chipotle Chile Pepper, crushed
1 – can pinto beans (15-1/2 oz.)
1 – can kidney beans (15-1/2 oz.)
1 – can beef broth (14-1/2 oz.)
1 – can stewed tomato (14-1/2 oz.)
1 – can green chiles (4 oz.)
1 – can tomato sauce (8 oz.)
Pepper Jack Cheese, shredded (optional)
Longhorn style cheddar cheese, shredded (optional)
Directions
1. In a large pot, melt the butter over a medium to high heat.
2. Add onion and sauté until transparent. Include the pork and brown with onion.
3. After you brown the pork, reduce heat to medium.
4. Add the garlic, oregano, chives, pepper, and Chipotle.
5. Cook for 5 minutes to mix flavors.
6. Now, you want to add the pinto beans, kidney beans, beef broth, stewed tomatoes, and tomato sauce.
7. Reduce the heat to low and simmer for 1 hour.
8. When serving, garnish with a tablespoon of cheese either Jack or cheddar.
Oct 28
Chili Recipe Master TedChipotle and Green Chili with Pork chili, chili recipe, Green Chili, pork, pork chili
Ingredients
4 – Tablespoons butter
2 – pounds pork tenderloin, cut into 1/2-inch pieces
1/4 – teaspoon salt
1/2 – teaspoon cracked black pepper
2 – cups yellow onions, diced
1/4 – cup jalapeno chile, minced
1 – cup dried New Mexico green chiles, seeded, remove stem, and minced
1/4 – cup minced garlic
1/4 – cup roasted Chipotle chiles, peeled and minced
1 – cup grated Pepper Jack Cheese
8 – flour tortillas (6-inch)
Directions
1. In a stock pot, melt 2 – tablespoons butter and heat.
2. When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper.
3. Cover and cook 1-1/2 hours or until pork is tender.
4. Add the Chipotle chiles and simmer for 45 minutes to 1 hour.
5. Grill the tortillas and brush with butter.
6. Serve with grated Pepper Jack Cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.
Oct 28
Chili Recipe Master TedCalifornia Pork Chili california recipe, chili, chili recipe, pork, pork chili
Ingredients
1 – pound dried kidney beans, soaked overnight, drained
1 – pound pork tenderloin, cut into 1″ cubes
1 – tablespoon butter
3 – tablespoons olive oil
4 – cloves garlic, sliced
3 – yellow onions, peeled and chopped
1 – teaspoon whole cumin seeds
2 – jalapeno peppers, seeded and chopped
2 – tablespoons chili powder
2 – cups water
4 – tomatoes, chopped
1 – green bell pepper, seeded and chopped
1 – red bell pepper, seeded and chopped
1 – tablespoon Worcestershire sauce
1 – cup red wine
1/2 – teaspoon salt
Directions
1. In a large stockpot, cook beans as direction on package indicates.
2. Brown pork in frying pan with a olive oil. Remove to stock pot.
3. In pan, sauté garlic, onions, cumin seeds, jalapeno, green and red peppers until the onions are translucent or clear.
4. To the cooked bean pot, add sautéed items, water, Worcestershire sauce, red wine and salt.
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