Chipotle Pork Chili Recipes

Steps:

• In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer., Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.

Steps:

• Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasionally, until onions are softened.
• Stir in salt, cumin, pepper and pork. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.
• Stir in chipotle chili, adobo sauce and tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 35 to 40 minutes, stirring occasionally, until pork is no longer pink in center.

Steps:

• Chop the onion. Mince the garlic. Cut the pepper into 1/2 inch chunks. Cut the pork into 3/4 inch cubes.
• Heat the oil in a large saucepan. Add onion and garlic and cook 3 minutes.
• Toss the pork cubes with the cumin and chili powder until well coated.
• Add the pork to the saucepan and cook until the pork is browned, about 3 minutes.
• Add the bell pepper, beer, picante sauce, and 1 tablespoon of the chipotle chilis. Bring the mixture to a boil. Simmer about 5 minutes or until pork is tender. Taste and add more chipotle if desired.
• Add the beans and heat through.
• Serve topped with sour cream and cilantro, if desired.

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.

Steps:

• Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
• Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
• Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

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.

Steps:

• Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
• Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
• Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

Steps:

• In a large deep dish, nonstick skillet or pot, brown ground beef with onion and salt.
• Add tomatoes, beans, chicken broth, water, chilies, chili powder and garlic, stir together and bring to a boil.
• Reduce heat and let simmer on low heat for 20 minutes.

Steps:

• Place pork roast in baking dish.
• In a separate bowl, assemble the remaining ingredients, stir well.
• Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
• In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
• Cook until roast reaches an internal temperature of 170 degrees.
• Allow to cool five minutes before serving.

Steps:

• In a large saucepan cook onion and garlic in hot oil over medium high heat about 3 min or until tender.
• Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown.
• Add peppers, beef broth, salsa, and chipotle peppers. Bring to boiling; reduce heat. Simmer about 5 min or until pork is tender. Stir in beans; heat through. Serve with sour cream.

Steps:

• Heat oil in large pan.
• Add meat, sprinkle evenly with cumin. Add sea salt to taste. Cook until meat is no longer pink or lightly browned.
• Add meat to crock pot.
• Add onion, garlic, chile, adobo sauce and all canned tomatoes.
• Stir and mix well.
• Cook on low for 6 to 7 hours.
• Add corn and beans and cook 1 more hour.
• Serve with a dap of sour cream, if desired.

Steps:

• Preheat oven to 450°F.
• Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Steps:

• Place pork, green chiles, water, chipotle peppers, 1 tablespoon adobo sauce, lime zest and juice, chili seasoning, and liquid smoke in the bottom of a slow cooker. Stir gently to mix.
• Cover and cook on Low until pork is easily shredded, about 7 hours. Shred pork using 2 forks. Let sit in the juices for 15 minutes before serving.

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.