Best 11 Pork Slope Chili Con Carne Recipes

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Pork shoulder, also known as pork butt or Boston butt, is a versatile and flavorful cut of meat that is perfect for slow-cooking recipes. Pork shoulder chili con carne is a hearty and delicious dish that is perfect for a cold winter day or a casual get-together. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

PORK CHILI CON CARNE



Pork Chili Con Carne image

Our recipe has added Vegetable and Spice content -- and is based on Pork to save on the Cholesterol! This recipe yields a lively, spicy Pork-based chili. It tends of have some level of hotness, yet is not overpowered by the spice. The Serrano peppers give it a distinctly pleasant form of spiciness.

Provided by Tom in Maryland

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb ground pork
1 onion, chopped
3 garlic cloves, diced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 (15 ounce) cans kidney beans
1 green bell pepper
1 red bell pepper
2 serrano peppers
2 tablespoons olive oil

Steps:

  • Put 2 tablespoons of olive oil in heavy bottomed soup pot. Set heat to medium high. Saute the Serrano peppers, garlic, and onions until tender.
  • Add Pork and cook over medium heat for 10 minutes, stirring occasionally. Do not drain.
  • Stir in the remaining ingredients except the beans. Heat to boiling. Reduce heat, cover and simmer for 1 hour. Stir occasionally.
  • Stir in the beans, heat to boiling, reduce heat. Simmer uncovered for about 10 minutes until desired thickness is reached.

CHILI CON CARNE



Chili con Carne image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h35m

Yield 8 servings

Number Of Ingredients 14

2 1/2 pounds beef chuck, cut into 1 inch cubes
2 1/2 pounds pork shoulder, cut into 1 inch cubes
1 tablespoon kosher salt plus more to taste
Freshly ground black pepper
1/3 to 1/2 cup olive oil
2 large Spanish onions, chopped
10 large cloves garlic, minced
1/4 cup New Mexico red chile powder
2 tablespoons ancho chile powder
1 tablespoon ground cumin
2 teaspoons oregano, crushed (preferably Mexican)
6 cups beef or chicken broth, homemade or low-sodium canned (see note)
Two 15 1/2-ounce cans pinto beans, drained and rinsed
Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers

Steps:

  • Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.
  • Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
  • In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.

CHILI CON CARNE



Chili Con Carne image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 13

2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes
2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes
1 tablespoon kosher salt
Freshly ground black pepper
1/3 to 1/2 cup corn oil
2 large Spanish onions, chopped
10 large cloves garlic, minced
1/3 cup chili powder, plus 2 tablespoons
1 tablespoon ground cumin
2 teaspoons dried oregano
1 (15-ounce) can diced tomatoes
5 cups low-sodium chicken broth
2 (15 1/2-ounce) cans pinto beans, drained and rinsed

Steps:

  • Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
  • Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
  • Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
  • In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.

TEXAS RISING CHILI CON CARNE



Texas Rising Chili Con Carne image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 26

3 dried ancho chiles
1 dried chile d'arbol
1 dried New Mexico or pasilla chile
1 tablespoon ground cumin
1 teaspoon Mexican oregano
6 slices thick-cut bacon, cut into lardons or 1/4-inch strips
4 pounds trimmed chuck roast, cut into 1-inch cubes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 medium onion, diced
4 jalapenos, ribs and seeds removed, diced
4 jalapenos, ribs and seeds removed, diced
3 cloves garlic, minced
4 cups beef stock, hot, plus more if needed
One 14-ounce can crushed tomatoes
2 tablespoons cornmeal
Juice of 2 limes
Perry County Corn Bread, recipe follows, for serving
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
1 stick (8 tablespoons) butter
2 cups self-rising cornmeal
1/4 cup self-rising flour
1 teaspoon salt
1 cup buttermilk, plus more if needed
2 eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
  • In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
  • Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
  • Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
  • Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
  • Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
  • Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
  • In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
  • Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.

CHILI CON CARNE



Chili Con Carne image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 18

6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

Steps:

  • Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
  • Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
  • Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  • Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

MEXICAN PORK CHILI (CHILE VERDE)



Mexican Pork Chili (Chile Verde) image

This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.

Provided by Big D

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 4h45m

Yield 12

Number Of Ingredients 16

1 ½ pounds fresh tomatillos, or more to taste, husks removed
3 serrano peppers
4 cloves garlic, peeled
1 tablespoon olive oil
3 tablespoons lard
3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
2 teaspoons garlic salt
½ teaspoon ground black pepper
1 medium yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
½ cup red wine
1 cup low-sodium chicken stock
⅓ cup chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  • Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
  • While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
  • Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
  • Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 5.7 g, Cholesterol 48 mg, Fat 15.6 g, Fiber 1.6 g, Protein 12.7 g, SaturatedFat 5.4 g, Sodium 508 mg, Sugar 3.1 g

CARNE CON CHILE



Carne con Chile image

This is a great authentic Mexican recipe.

Provided by Eny

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 7

20 fresh tomatillos, husks removed
2 large tomatoes, chopped
7 serrano chile peppers, chopped (wear gloves)
10 fresh chile de arbol peppers, chopped (wear gloves)
5 cloves garlic, divided
salt to taste
2 pounds pork stew meat, coarsely chopped

Steps:

  • Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
  • Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.

Nutrition Facts : Calories 613.6 calories, Carbohydrate 26.1 g, Cholesterol 135.8 mg, Fat 35.8 g, Fiber 6.4 g, Protein 48.6 g, SaturatedFat 11.9 g, Sodium 108.1 mg, Sugar 9.5 g

PORK CHILI



Pork Chili image

My husband usually tries to avoid spending time in the kitchen, but he'll frequently offer to prepare this easy chili. Of course, he always eagerly serves as taste tester! -Linda Temple, St. Joseph, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 12 servings.

Number Of Ingredients 14

2-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 can (28 ounce) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1/4 cup salsa
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon minced jalapeno pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.

SLOW-COOKER SPICY PORK CHILI



Slow-Cooker Spicy Pork Chili image

Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
2 cups beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.

CHILI WITH GROUND PORK



Chili with Ground Pork image

A hearty chili, made with tons of veggies and extra lean ground pork.

Provided by TRIPSISTER

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 pound lean ground pork
2 tablespoons olive oil
4 medium onions, chopped
4 cloves garlic, minced
1 (8 ounce) can mushroom pieces
1 (14.5 ounce) can wax beans
1 (15 ounce) can sweet peas
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can tomato sauce
chili powder to taste
ground nutmeg to taste
dried marjoram to taste
salt to taste

Steps:

  • Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside.
  • Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender. Mix in the mushrooms, wax beans, peas, green bell pepper, and red bell pepper. Cook and stir until tender and heated through.
  • Return the pork to the skillet. Mix in the tomato sauce. Season with chili powder, nutmeg, marjoram, and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 13.7 g, Cholesterol 27.2 mg, Fat 10.6 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 670.8 mg, Sugar 6.6 g

CARNE CON CHILIES



Carne Con Chilies image

This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!

Provided by trooworld

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 11

4 large boneless pork chops, fat trimmed and reserved
¼ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon seasoning salt, or to taste
1 lime, cut into 4 wedges
10 tomatillos, husked and cut in half
1 tomato, quartered
2 jalapeno peppers, seeded and halved
3 dried red chile peppers, chopped
1 clove garlic
½ teaspoon salt, or to taste

Steps:

  • Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.
  • Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.
  • At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.
  • Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 8.3 g, Cholesterol 40.8 mg, Fat 13.2 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 4.7 g, Sodium 433.9 mg, Sugar 4.1 g

Tips:

  • Use a combination of ground pork and ground beef for a richer flavor.
  • Brown the meat in a large pot over medium heat, stirring frequently to break up the meat.
  • Add a variety of vegetables to the chili, such as onions, peppers, and beans.
  • Use a combination of spices and seasonings to add flavor to the chili, such as chili powder, cumin, and oregano.
  • Simmer the chili for at least 30 minutes, or longer for a more developed flavor.
  • Serve the chili with a variety of toppings, such as shredded cheese, sour cream, and chopped cilantro.

Conclusion:

Pork Slope Chili con Carne is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. This chili is sure to be a hit with your family and friends. So next time you are looking for a satisfying and flavorful meal, give Pork Slope Chili con Carne a try.

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