Greetings all,
I was wondering if anyone out there has a recipe for spicy chili that
uses pork instead of beef. My wife is a non-beef eater and we both love
spicy chili. Any help would be greatly appreciated. TIA, Mark L.

Mark L. wrote:

> Greetings all,
> I was wondering if anyone out there has a recipe for spicy chili that
> uses pork instead of beef. My wife is a non-beef eater and we both love
> spicy chili. Any help would be greatly appreciated. TIA, Mark L.
>


I *just* took some ground venison out of the freezer to make this. Use
ground turkey and pork stew meat if you don't want to use beef or venison.

You might also search for Chili Verde (green chile stew), which is
usually made with pork.

Venison and turkey chili

Measurements are approximate, recorded from memory the day after I made
this:

1 to 1.5 pounds ground venison (or beef hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried Ancho chile peppers
2 tsp. dried oregano
1/2 tsp cumin
1/2 tsp black pepper
1 tsp garlic powder
2 (15 oz) cans beef broth
1 (15 oz) can pinto beans or "chili beans"
1 Tbsp rolled oats
cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]

Break up the venison in a large skillet and begin browning over high
heat. When the meat has turned gray and there is some grease in the
pan, add the turkey. Continue cooking until all is thoroughly done and
browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
aside for later.

Remove stems from New Mexico chiles and put peppers in blender. Whir
until they are ground up pretty good. Tear the ancho chiles into large
pieces, removing stems and seeds. Put in small saucepan with the water;
simmer for 10 minutes.

Meanwhile, coarsely chop onions and sauté in the grease remaining in the
skillet. When onions are soft and becoming translucent, transfer to the
stockpot.

Pour the stewed anchos and water into the blender with the ground chiles
and blend until liquified. Pour the chile paste into stockpot. Rinse
the blender with a little water and pour that in the stockpot.

Add all remaining ingredients except the beans and the oatmeal. Simmer
for several hours. Add canned beans and simmer another 20 minutes.
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
thickened (stir occasionally because it can burn at this point.)

Mark L. wrote:

> Greetings all,
> I was wondering if anyone out there has a recipe for spicy chili that
> uses pork instead of beef. My wife is a non-beef eater and we both love
> spicy chili. Any help would be greatly appreciated. TIA, Mark L.
>


I *just* took some ground venison out of the freezer to make this. Use
ground turkey and pork stew meat if you don't want to use beef or venison.

You might also search for Chili Verde (green chile stew), which is
usually made with pork.

Venison and turkey chili

Measurements are approximate, recorded from memory the day after I made
this:

1 to 1.5 pounds ground venison (or beef hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried Ancho chile peppers
2 tsp. dried oregano
1/2 tsp cumin
1/2 tsp black pepper
1 tsp garlic powder
2 (15 oz) cans beef broth
1 (15 oz) can pinto beans or "chili beans"
1 Tbsp rolled oats
cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]

Break up the venison in a large skillet and begin browning over high
heat. When the meat has turned gray and there is some grease in the
pan, add the turkey. Continue cooking until all is thoroughly done and
browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
aside for later.

Remove stems from New Mexico chiles and put peppers in blender. Whir
until they are ground up pretty good. Tear the ancho chiles into large
pieces, removing stems and seeds. Put in small saucepan with the water;
simmer for 10 minutes.

Meanwhile, coarsely chop onions and sauté in the grease remaining in the
skillet. When onions are soft and becoming translucent, transfer to the
stockpot.

Pour the stewed anchos and water into the blender with the ground chiles
and blend until liquified. Pour the chile paste into stockpot. Rinse
the blender with a little water and pour that in the stockpot.

Add all remaining ingredients except the beans and the oatmeal. Simmer
for several hours. Add canned beans and simmer another 20 minutes.
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
thickened (stir occasionally because it can burn at this point.)

On Sun, 12 Dec 2004 00:41:15 +0000, Mark L. wrote:

> Greetings all,
> I was wondering if anyone out there has a recipe for spicy chili that
> uses pork instead of beef. My wife is a non-beef eater and we both love
> spicy chili. Any help would be greatly appreciated. TIA, Mark L.

google..any recipe you like and just use pork.

j

On Sun, 12 Dec 2004 00:41:15 +0000, Mark L. wrote:

> Greetings all,
> I was wondering if anyone out there has a recipe for spicy chili that
> uses pork instead of beef. My wife is a non-beef eater and we both love
> spicy chili. Any help would be greatly appreciated. TIA, Mark L.

google..any recipe you like and just use pork.

j

"Mark L." wrote:
>
> Greetings all,
> I was wondering if anyone out there has a recipe for spicy chili that
> uses pork instead of beef. My wife is a non-beef eater and we both love
> spicy chili. Any help would be greatly appreciated. TIA, Mark L.

Use the same recipes that contains beef. Nothing else need be changed.

But here is a simple chile:

pork
veg oil or lard
onions
garlic
pure chile powder,preferably New Mexican type
stock or water
cumin
Mexican oregano
salt and pepper to taste


Cut the pork into small pieces. Saute onions and garlic in the oil/lard.
Remove when soft and add the pork. Brown well and remove. Briefly fry
the powdered chile; it burns easily. Put back the pork and
onions/garlic. Add stock or water to just cover the meat, crushed cumin
and Mexican oregano and simmer until meat is tender. Season as needed.

Serve with tortillas and/or sopaipillas.

"Mark L." wrote:
>
> Greetings all,
> I was wondering if anyone out there has a recipe for spicy chili that
> uses pork instead of beef. My wife is a non-beef eater and we both love
> spicy chili. Any help would be greatly appreciated. TIA, Mark L.

Use the same recipes that contains beef. Nothing else need be changed.

But here is a simple chile:

pork
veg oil or lard
onions
garlic
pure chile powder,preferably New Mexican type
stock or water
cumin
Mexican oregano
salt and pepper to taste


Cut the pork into small pieces. Saute onions and garlic in the oil/lard.
Remove when soft and add the pork. Brown well and remove. Briefly fry
the powdered chile; it burns easily. Put back the pork and
onions/garlic. Add stock or water to just cover the meat, crushed cumin
and Mexican oregano and simmer until meat is tender. Season as needed.

Serve with tortillas and/or sopaipillas.

Here's a real simple recipe from New Mexico.
Cut 1lb of pork shoulder into bite size pieces and brown the meat in
it's own fat with some salt and pepper. When brown add a large crushed
garlic clove and soften it but don't brown. Add 2 tbs of powdered New
Mexico chile or the pulp from one small package of dried NM chile pods.
Add pinch of Mexican oregano. Add broth to cover and simmer in a
covered pot for 1 hour. Remove lid and reduce until sauce starts to
thicken. Serve with tortillas, beans etc.

D.M.

Here's a real simple recipe from New Mexico.
Cut 1lb of pork shoulder into bite size pieces and brown the meat in
it's own fat with some salt and pepper. When brown add a large crushed
garlic clove and soften it but don't brown. Add 2 tbs of powdered New
Mexico chile or the pulp from one small package of dried NM chile pods.
Add pinch of Mexican oregano. Add broth to cover and simmer in a
covered pot for 1 hour. Remove lid and reduce until sauce starts to
thicken. Serve with tortillas, beans etc.

D.M.

Thanks, this one sounds great.

zxcvbob wrote:

> Mark L. wrote:
>
>> Greetings all,
>> I was wondering if anyone out there has a recipe for spicy chili that
>> uses pork instead of beef. My wife is a non-beef eater and we both
>> love spicy chili. Any help would be greatly appreciated. TIA, Mark L.
>>
>
>
> I *just* took some ground venison out of the freezer to make this. Use
> ground turkey and pork stew meat if you don't want to use beef or venison.
>
> You might also search for Chili Verde (green chile stew), which is
> usually made with pork.
>
> Venison and turkey chili
>
> Measurements are approximate, recorded from memory the day after I made
> this:
>
> 1 to 1.5 pounds ground venison (or beef hamburger meat)
> 1 pound frozen ground turkey, thawed (or beef stew meat)
> 1 large (or 2 small) yellow onions
> 2 cups water
> 8 dried New Mexico or Guajillo chile peppers
> 4 large dried Ancho chile peppers
> 2 tsp. dried oregano
> 1/2 tsp cumin
> 1/2 tsp black pepper
> 1 tsp garlic powder
> 2 (15 oz) cans beef broth
> 1 (15 oz) can pinto beans or "chili beans"
> 1 Tbsp rolled oats
> cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]
>
> Break up the venison in a large skillet and begin browning over high
> heat. When the meat has turned gray and there is some grease in the
> pan, add the turkey. Continue cooking until all is thoroughly done and
> browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
> aside for later.
>
> Remove stems from New Mexico chiles and put peppers in blender. Whir
> until they are ground up pretty good. Tear the ancho chiles into large
> pieces, removing stems and seeds. Put in small saucepan with the water;
> simmer for 10 minutes.
>
> Meanwhile, coarsely chop onions and sauté in the grease remaining in the
> skillet. When onions are soft and becoming translucent, transfer to the
> stockpot.
>
> Pour the stewed anchos and water into the blender with the ground chiles
> and blend until liquified. Pour the chile paste into stockpot. Rinse
> the blender with a little water and pour that in the stockpot.
>
> Add all remaining ingredients except the beans and the oatmeal. Simmer
> for several hours. Add canned beans and simmer another 20 minutes.
> Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
> powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
> thickened (stir occasionally because it can burn at this point.)
>

Thanks, this one sounds great.

zxcvbob wrote:

> Mark L. wrote:
>
>> Greetings all,
>> I was wondering if anyone out there has a recipe for spicy chili that
>> uses pork instead of beef. My wife is a non-beef eater and we both
>> love spicy chili. Any help would be greatly appreciated. TIA, Mark L.
>>
>
>
> I *just* took some ground venison out of the freezer to make this. Use
> ground turkey and pork stew meat if you don't want to use beef or venison.
>
> You might also search for Chili Verde (green chile stew), which is
> usually made with pork.
>
> Venison and turkey chili
>
> Measurements are approximate, recorded from memory the day after I made
> this:
>
> 1 to 1.5 pounds ground venison (or beef hamburger meat)
> 1 pound frozen ground turkey, thawed (or beef stew meat)
> 1 large (or 2 small) yellow onions
> 2 cups water
> 8 dried New Mexico or Guajillo chile peppers
> 4 large dried Ancho chile peppers
> 2 tsp. dried oregano
> 1/2 tsp cumin
> 1/2 tsp black pepper
> 1 tsp garlic powder
> 2 (15 oz) cans beef broth
> 1 (15 oz) can pinto beans or "chili beans"
> 1 Tbsp rolled oats
> cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]
>
> Break up the venison in a large skillet and begin browning over high
> heat. When the meat has turned gray and there is some grease in the
> pan, add the turkey. Continue cooking until all is thoroughly done and
> browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
> aside for later.
>
> Remove stems from New Mexico chiles and put peppers in blender. Whir
> until they are ground up pretty good. Tear the ancho chiles into large
> pieces, removing stems and seeds. Put in small saucepan with the water;
> simmer for 10 minutes.
>
> Meanwhile, coarsely chop onions and sauté in the grease remaining in the
> skillet. When onions are soft and becoming translucent, transfer to the
> stockpot.
>
> Pour the stewed anchos and water into the blender with the ground chiles
> and blend until liquified. Pour the chile paste into stockpot. Rinse
> the blender with a little water and pour that in the stockpot.
>
> Add all remaining ingredients except the beans and the oatmeal. Simmer
> for several hours. Add canned beans and simmer another 20 minutes.
> Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
> powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
> thickened (stir occasionally because it can burn at this point.)
>

Mark L. wrote:
> Greetings all,
> I was wondering if anyone out there has a recipe for spicy chili
that
> uses pork instead of beef. My wife is a non-beef eater and we both
love
> spicy chili. Any help would be greatly appreciated. TIA, Mark L.

I make mine from smoky pulled pork and canned chipotle peppers. The
last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
stock up on meat for chili.

1 1/2 lb pork
2 cans kidney beans
1 large can diced tomatoes
5 cloves garlic
3 tbs chili powder
1/2 cup red wine
2 yellow onions
1 can chipotle peppers (Herdez)

Chop and combine all ingredients in crock pot and cook at low setting
for at least 8 hours. Salt and cayenne to taste.

Mark L. wrote:
> Greetings all,
> I was wondering if anyone out there has a recipe for spicy chili
that
> uses pork instead of beef. My wife is a non-beef eater and we both
love
> spicy chili. Any help would be greatly appreciated. TIA, Mark L.

I make mine from smoky pulled pork and canned chipotle peppers. The
last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
stock up on meat for chili.

1 1/2 lb pork
2 cans kidney beans
1 large can diced tomatoes
5 cloves garlic
3 tbs chili powder
1/2 cup red wine
2 yellow onions
1 can chipotle peppers (Herdez)

Chop and combine all ingredients in crock pot and cook at low setting
for at least 8 hours. Salt and cayenne to taste.

Your recipe sounds good.

For future reference, the mother of all websites for cooking is:

www.recipesource.com

It is, of course, searchable.

> wrote in message
oups.com...
>
> Mark L. wrote:
>> Greetings all,
>> I was wondering if anyone out there has a recipe for spicy chili
> that
>> uses pork instead of beef. My wife is a non-beef eater and we both
> love
>> spicy chili. Any help would be greatly appreciated. TIA, Mark L.
>
> I make mine from smoky pulled pork and canned chipotle peppers. The
> last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
> stock up on meat for chili.
>
> 1 1/2 lb pork
> 2 cans kidney beans
> 1 large can diced tomatoes
> 5 cloves garlic
> 3 tbs chili powder
> 1/2 cup red wine
> 2 yellow onions
> 1 can chipotle peppers (Herdez)
>
> Chop and combine all ingredients in crock pot and cook at low setting
> for at least 8 hours. Salt and cayenne to taste.
>

Your recipe sounds good.

For future reference, the mother of all websites for cooking is:

www.recipesource.com

It is, of course, searchable.

> wrote in message
oups.com...
>
> Mark L. wrote:
>> Greetings all,
>> I was wondering if anyone out there has a recipe for spicy chili
> that
>> uses pork instead of beef. My wife is a non-beef eater and we both
> love
>> spicy chili. Any help would be greatly appreciated. TIA, Mark L.
>
> I make mine from smoky pulled pork and canned chipotle peppers. The
> last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
> stock up on meat for chili.
>
> 1 1/2 lb pork
> 2 cans kidney beans
> 1 large can diced tomatoes
> 5 cloves garlic
> 3 tbs chili powder
> 1/2 cup red wine
> 2 yellow onions
> 1 can chipotle peppers (Herdez)
>
> Chop and combine all ingredients in crock pot and cook at low setting
> for at least 8 hours. Salt and cayenne to taste.
>

On 14 Dec 2004 06:41:07 -0800, wrote:

>I make mine from smoky pulled pork and canned chipotle peppers. The
>last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
>stock up on meat for chili.
>
>1 1/2 lb pork
>2 cans kidney beans
>1 large can diced tomatoes
>5 cloves garlic
>3 tbs chili powder
>1/2 cup red wine
>2 yellow onions
>1 can chipotle peppers (Herdez)
>
>Chop and combine all ingredients in crock pot and cook at low setting
>for at least 8 hours. Salt and cayenne to taste.

a whole can of chipotles? in adobo? your chili must be hot stuff,
indeed.

your pal,
blake

On 14 Dec 2004 06:41:07 -0800, wrote:

>I make mine from smoky pulled pork and canned chipotle peppers. The
>last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
>stock up on meat for chili.
>
>1 1/2 lb pork
>2 cans kidney beans
>1 large can diced tomatoes
>5 cloves garlic
>3 tbs chili powder
>1/2 cup red wine
>2 yellow onions
>1 can chipotle peppers (Herdez)
>
>Chop and combine all ingredients in crock pot and cook at low setting
>for at least 8 hours. Salt and cayenne to taste.

a whole can of chipotles? in adobo? your chili must be hot stuff,
indeed.

your pal,
blake

blake murphy wrote:
> On 14 Dec 2004 06:41:07 -0800, wrote:
>
>
>>I make mine from smoky pulled pork and canned chipotle peppers. The
>>last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
>>stock up on meat for chili.
>>
>>1 1/2 lb pork
>>2 cans kidney beans
>>1 large can diced tomatoes
>>5 cloves garlic
>>3 tbs chili powder
>>1/2 cup red wine
>>2 yellow onions
>>1 can chipotle peppers (Herdez)
>>
>>Chop and combine all ingredients in crock pot and cook at low setting
>>for at least 8 hours. Salt and cayenne to taste.
>
>
> a whole can of chipotles? in adobo? your chili must be hot stuff,
> indeed.
>
> your pal,
> blake
>
howdy........i make a chili that is sorta like the one above...i use
pulled pork and chorizo that i've made. And black beans.....i dont have
a recipe but it is sorta like the amounts below....

Olive oil to saute in
Choppped yellow onion...2 medium
chili powder to taste..maybe two TBS.(i make my own from toasted and
crushed chili's)
one tsp. chipoltle powder
Mexican oregano.....tbs. or so
one pound chorizo, sliced.....
saute with above to toast herbs and chili powder
one quart chix stock to deglaze
one cup dry red wine
diced tomatoes.....two cans....fifteen oz each i think
two cans black beans, rinsed, and drained
some smoked pulled pork for taste....maybe a pound at most

simmer and check for seasonings and go to taste.....better' if ya let it
sit for a day.....

blake murphy wrote:
>
> On 14 Dec 2004 06:41:07 -0800, wrote:
>
> >I make mine from smoky pulled pork and canned chipotle peppers. The
> >last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
> >stock up on meat for chili.
> >
> >1 1/2 lb pork
> >2 cans kidney beans
> >1 large can diced tomatoes
> >5 cloves garlic
> >3 tbs chili powder
> >1/2 cup red wine
> >2 yellow onions
> >1 can chipotle peppers (Herdez)
> >
> >Chop and combine all ingredients in crock pot and cook at low setting
> >for at least 8 hours. Salt and cayenne to taste.
>
> a whole can of chipotles? in adobo? your chili must be hot stuff,
> indeed.
>
> your pal,
> blake

Those tinned chipotles aren't very hot and the usual size tin is rather
small. In his recipe, it's diluted with lots of beans and tomatoes.
I use one of those adobo chipotles to make one serving of something with
chile in it for myself. There aren't very many in those tins anyway.

blake murphy wrote:
>
> On 14 Dec 2004 06:41:07 -0800, wrote:
>
> >I make mine from smoky pulled pork and canned chipotle peppers. The
> >last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
> >stock up on meat for chili.
> >
> >1 1/2 lb pork
> >2 cans kidney beans
> >1 large can diced tomatoes
> >5 cloves garlic
> >3 tbs chili powder
> >1/2 cup red wine
> >2 yellow onions
> >1 can chipotle peppers (Herdez)
> >
> >Chop and combine all ingredients in crock pot and cook at low setting
> >for at least 8 hours. Salt and cayenne to taste.
>
> a whole can of chipotles? in adobo? your chili must be hot stuff,
> indeed.
>
> your pal,
> blake

Those tinned chipotles aren't very hot and the usual size tin is rather
small. In his recipe, it's diluted with lots of beans and tomatoes.
I use one of those adobo chipotles to make one serving of something with
chile in it for myself. There aren't very many in those tins anyway.