Best Chili With Pulled Beef Pork For A Crowd Recipes

PAT'S FAMOUS BEEF AND PORK CHILI

Pat's Famous Beef and Pork Chili image

Provided by Patrick and Gina Neely : Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: Budweiser)
One 15-ounce can black beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 24-ounce can crushed tomatoes
One 24-ounce can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish

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.

HEARTWARMING BEEF & PORK CHILI

Heartwarming Beef & Pork Chili image

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

Ingredients

1 pound ground beef
1 pound ground pork
1 medium onion, chopped
1/2 cup chopped green pepper
1-1/2 to 2 cups water
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope chili seasoning
1/4 teaspoon garlic salt
Shredded cheddar cheese, sour cream, chopped green onions and/or hot pepper slices, optional

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.

CHILI FOR A CROWD

Chili for a Crowd image

This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. -Lisa Humphreys, Wasilla, Alaska

Provided by Taste of Home

Categories Dinner Lunch

Time 1h25m

Yield 24 servings (6 quarts).

Number Of Ingredients 17

Ingredients

3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced

Steps:

In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 422mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.