Chili With Pulled Beef & Pork for a Crowd

Chili With Pulled Beef & Pork for a Crowd

16 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party. The chili yields about 5 quarts without the beans, and may be cooled, covered, and refrigerated or up to 3 days and reheated when ready to serve.”

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Ingredients

Adjust Servings

Original recipe yields 16 - 20 servings

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Directions

  1. Adjust oven rack to middle position; heat oven to 450 degrees. Set a large, heavy-duty roasting pan over 2 burners on medium heat.
  2. Pour 2 Tbs. oil into a medium bowl. Add half the meat; coat. Generously sprinkle with salt, pepper, and 1 Tb. cumin. Repeat entire process with rest of meat.
  3. Increase heat under roasting pan to medium-high. Add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. Turn over; cook until a crust again forms, 4 to 5 minutes. Transfer meat to a soup pot. Brown remaining meat; add to soup pot. Set roasting pan aside. Add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. Seal foil around the top of the pot so it is airtight; place lid on pot. Heat until you hear pan juices bubble. Set pot in oven. Cook, without checking, 90 minutes (meat should be very tender). Carefully remove from oven and let cool. Shred pork and beef into bite-size pieces, discarding pork bones. Measure meat juices, then add enough water to equal 12 cups.
  4. Meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. Set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. Add onions; saute until soft, 7 to 8 minutes. Add spices, tomatoes, meat and juices. Simmer until flavors are unified, 1 to 1 1/2 hours. Add garlic, chocolate and optional beans; simmer 5 minutes. Serve.

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Reviews (16)

Rate This Recipe
RANDYSGAL
55

RANDYSGAL

The fact that I spent nearly a year searching for this recipe after I lost it should tell you how many RAVES I get each time I make it! I use whatever beef and pork cuts are on sale and cook them in my slow cooker over night, making it a snap to cook the next day. This is the ONLY chili my husband will eat without the beans!

terilyn
42

terilyn

I made this last year for Super Bowl and we all liked it okay. I froze what was left and took it out this year. I added an additional can of black beans, kidney beans, two cans of pinto beans, frozen lima beans and frozen corn. It was amazing!!! I had originally discarded the recipe thinking I probably would not make it again. I was glad to find it again. I would have given it 3 stars, but the second time around with the changes made it a 5 star for sure!

LYNNWALTERS
32

LYNNWALTERS

yum---yummm.. whole crowd liked it ,but for myself I would add jalapeno juice or cook the peppers in ...

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 26.5 g
  • 41%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 25.4 g
  • 51%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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