Best Uncle Dicks Pork Chili Recipes

PORK CHILI

Steps:

• Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
• Add pork and chorizo sausage and cook unti pordk changes colour.
• Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
• Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
• Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
• About 15 minutes before serving, add the kidney beans to the chili.
• We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

MY TASTY TASTY VENISON & PORK CHILI

Steps:

• In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
• Next add the ground venison & pork, stirring until well browned.
• Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
• Lower heat, cover and simmer for 30 minutes.
• Add the drained kidney beans and stir to blend the flavors together.
• Place the chili in a slow cooker on low and cook for 2 - 3 hours.
• Cook until the chili is thickened and rich in flavor.
• Remember to taste your chili as it's cooking to see if you need to adjust your seasonings.
• Adjust the spices accordingly and add more liquid if the mixture gets too dry.
• Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

UNCLE DICK'S PORK CHILI

Steps:

• In a large skillet, brown pork in 2-3 T of olive oil. (My uncle also adds a little beer.).
• Mix all ingredients in a large pot and simmer for at least 3 hours.
• Let set and cool over night for all spices to blend.
• Reheat and serve!

PORK GREEN CHILI (COLORADO STYLE)

Steps:

• Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
• Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
• When done, sift pork out of juice and shred, then add back.
• Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
• In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.

UNCLE DONALD'S CHILI

Steps:

• brown and drain meat and remove from the pan.
• saute onion, green pepper with garlic.
• add in japalenos, chili powder, cumin salt and sugar.
• when translucent, add the meat back in the pan.
• then add in beans, chopped tomato, tomato paste, chicken broth, cilantro and parsley.
• mix well and cover and simmer for 1-1/2 hours.
• Garnish with the usuals: cilantro, minced onion, sour cream or plain yogurt, and shredded cheese, if you'd like!

SPICY PORK CHILI

Steps:

• In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
• Stir in flour, mixing well.
• Add the remaining ingredients, except cheese and tortillas.
• Simmer, uncovered, one hour.
• Top each serving with some of the cheese.
• Serve with tortillas, if desired.
• Serves 8.

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.

LELA'S PORK CHILI

Steps:

• Place flour in a paper bag. Add pork and shake to coat.
• Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
• Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
• Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
• Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

YOU WON'T BELIEVE THIS CHICKEN

Steps:

• That's all!
• Put the oil in the bottom of a larger saucepan (so it will hold the chicken in one layer), brown on all sides until it is golden all over. Pour off any excess oil.
• Salt & pepper generously.
• Pour in enough milk to cover the chicken pieces.
• Simmer on low heat, uncovered until the chicken is cooked and fork tender, approx. 30 minutes.
• The milk should have cooked down so it is like gravy.
• Serve.