**Pork Slope Chili Con Carne: A Flavorful and Versatile Dish**
Pork Slope Chili Con Carne is a hearty and flavorful dish that is sure to please any chili lover. Made with tender pork shoulder, a variety of beans, and a rich and flavorful sauce, this chili is packed with flavor and is perfect for a cold day or a casual gathering. This recipe is also incredibly versatile, as you can add or omit ingredients to suit your own taste. Whether you like your chili mild or spicy, or you want to add your own unique twist, this recipe is the perfect starting point. In addition to the classic Pork Slope Chili Con Carne, this article also includes recipes for a variety of other chili dishes, including a vegetarian chili, a white chicken chili, and a turkey chili. So no matter what your dietary preferences are, you're sure to find a chili recipe in this article that you'll love.
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
- In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
- Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
- In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.
TEXAS RISING CHILI CON CARNE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F.
- Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
- In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
- Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
- Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
- Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
- Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
- Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
- In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
- Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.
CHILI CON CARNE
At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma
Provided by Taste of Home
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.
Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
PORK CHILI CON CARNE
Our recipe has added Vegetable and Spice content -- and is based on Pork to save on the Cholesterol! This recipe yields a lively, spicy Pork-based chili. It tends of have some level of hotness, yet is not overpowered by the spice. The Serrano peppers give it a distinctly pleasant form of spiciness.
Provided by Tom in Maryland
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put 2 tablespoons of olive oil in heavy bottomed soup pot. Set heat to medium high. Saute the Serrano peppers, garlic, and onions until tender.
- Add Pork and cook over medium heat for 10 minutes, stirring occasionally. Do not drain.
- Stir in the remaining ingredients except the beans. Heat to boiling. Reduce heat, cover and simmer for 1 hour. Stir occasionally.
- Stir in the beans, heat to boiling, reduce heat. Simmer uncovered for about 10 minutes until desired thickness is reached.
CHILE CON CARNE
Provided by Food Network
Categories main-dish
Time 25m
Yield 12 enchiladas servings
Number Of Ingredients 8
Steps:
- Brown the ground beef and add the salt, pepper, garlic powder, cumin and bay leaf. Continue cooking meat in its own juices. If meat dries up add a little water. Next, begin adding the chile powder. Add water and let simmer for a short while. If you desire to add beans to your chile you should add cooked pinto beans now.
- Serve in bowls and garnish with cheese and onions and hot flour tortillas or crackers. This chile may also be served over enchiladas or tamales or added into Chile con Queso.
VENISON CHILE CON CARNE
Provided by Food Network
Categories main-dish
Time 1h
Yield 10 to 15 servings
Number Of Ingredients 29
Steps:
- First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
- Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.
CARNE CON CHILIES
This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!
Provided by trooworld
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.
- Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.
- At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.
- Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 8.3 g, Cholesterol 40.8 mg, Fat 13.2 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 4.7 g, Sodium 433.9 mg, Sugar 4.1 g
Tips:
- Choose the right cut of pork. A pork shoulder or butt roast is the best cut for chili because it has a lot of flavor and connective tissue, which breaks down during cooking and makes the chili thick and rich.
- Brown the pork before adding it to the chili. This will help to develop the flavor and give the chili a nice color.
- Use a variety of spices. Chili is a great dish to experiment with different spices. Some popular options include chili powder, cumin, paprika, garlic powder, and onion powder.
- Don't be afraid to add some heat. If you like spicy chili, add a few chopped jalapeños or a teaspoon of cayenne pepper.
- Simmer the chili for at least an hour. This will allow the flavors to meld and develop.
- Serve the chili with your favorite toppings. Some popular options include shredded cheese, sour cream, chopped onions, and avocado.
Conclusion:
Pork slope chili con carne is a delicious and easy-to-make dish that is perfect for a cold winter day. It is also a great way to use up leftover pork. So next time you have a pork roast, be sure to save some of the leftovers to make this chili. You won't be disappointed!
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