| Mark L. |
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.
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| zxcvbob |
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.)
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| Jay |
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
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| Arri London |
"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.
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| Mark L. |
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.)
>
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