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Chili With Pulled Beef & Pork for a Crowd

SUBMITTED 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."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 (2 pound) flat, boneless beef chuck roasts, patted dry
  • 8 country-style pork ribs, patted dry
  • 1/2 cup vegetable oil or other flavorless oil
  • Salt and freshly ground black pepper
  • 2 tablespoons ground cumin
  • 1 cup mild chili powder
  • 4 teaspoons dried oregano
  • 4 teaspoons ground cumin
  • 4 large onions, diced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (16 ounce) can crushed tomatoes
  • 12 garlic cloves, minced
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 4 (15.5 ounce) cans pinto or kidney beans, rinsed (optional)

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.

FOOTNOTES


REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on apr. 28, 2005 by RANDYSGAL 
The fact that I spent nearly a year searching for this recipe after I lost it should tell you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on may 6, 2005 by terilyn 
I made this last year for Super Bowl and we all liked it okay. I froze what was left and took... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on jan. 15, 2005 by LIZ 
I made this for Super Bowl Sunday last year and it was a big hit! The gang has begged me to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on dec. 12, 2005 by LYNNWALTERS 
yum---yummm.. whole crowd liked it ,but for myself I would add jalapeno juice or cook the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed on feb. 22, 2005 by OHSUSAN429 
Vert time cosuming, and not very good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on jan. 2, 2009 by Ritak96 
I made this for New Years eve and everyone really liked it, but I did add cayenne to it until... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on oct. 1, 2008 by special lady 
My husband actually gave it a thumbs up which is not typical of him. He just asked for it to... MORE


 
Nutritional Information
Chili With Pulled Beef & Pork for a Crowd

Servings Per Recipe: 20

Amount Per Serving

Calories: 448

  • Total Fat: 26.5g
  • Cholesterol: 72mg
  • Sodium: 624mg
  • Total Carbs: 30.1g
  •     Dietary Fiber: 9g
  • Protein: 25.4g

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