Chili With Pulled Beef & Pork for a Crowd Recipe - Allrecipes.com
Chili With Pulled Beef & Pork for a Crowd Recipe

Chili With Pulled Beef & Pork for a Crowd

Recipe by  

"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 Edit and Save

Original recipe makes 16 - 20 servings Change 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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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2005

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!

 
Most Helpful Critical Review
Feb 22, 2005

Vert time cosuming, and not very good.

 

23 Ratings

May 06, 2005

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!

 
Dec 12, 2005

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

 
Jan 15, 2005

I made this for Super Bowl Sunday last year and it was a big hit! The gang has begged me to make it again this year. It's more involved than the usual chili recipe, but well worth the trouble. Great leftovers.

 
Aug 04, 2010

I use 2 pork shoulders in place of the ribs, increase the seasonings and time in the oven. The result is a huge amount of tender yummy chili. Love this!!

 
Dec 09, 2010

As a Huge chili lover, I have to try this soon. I will however smoke my chuck roasts and ribs and try it that way. I have always used ground beef and sausage in my chili, but this sounds better. Will let everyone know how it went.

 
Apr 26, 2010

I've made this 3-times and get raves about it. My wife doesn't like the flavor of chocolate in this. One time I made it without chocolate and it still got raves.

 

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Nutrition

  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 624 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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