Chili With Pulled Beef & Pork for a Crowd

Chili With Pulled Beef & Pork for a Crowd


"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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servings 448 cals
Serving size has been adjusted!

Original recipe yields 20 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


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


  1. 24 Ratings

Most helpful positive review

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 th...

Most helpful critical review

Vert time cosuming, and not very good.

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 th...

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, ...

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

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. G...

Vert time cosuming, and not very good.

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!!

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....

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.

I made this for New Years eve and everyone really liked it, but I did add cayenne to it until it had some real bite. It is more work than the usual recipe, but with extra heat it is really good.