Uncle Dicks Pork Chili Recipes

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UNCLE DICK'S PORK CHILI

This recipe took me 20 years to get from my uncle! I've since made it my own. :) Note: This chili is fantastic with Recipe #199381

Provided by rickoholic83

Categories     < 4 Hours

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15



Uncle Dick's Pork Chili image

Steps:

  • In a large skillet, brown pork in 2-3 T of olive oil. (My uncle also adds a little beer.).
  • Mix all ingredients in a large pot and simmer for at least 3 hours.
  • Let set and cool over night for all spices to blend.
  • Reheat and serve!

Nutrition Facts : Calories 394.6, Fat 20, SaturatedFat 6, Cholesterol 106.1, Sodium 1570.3, Carbohydrate 18.1, Fiber 4.7, Sugar 12.1, Protein 35.7

3 lbs pork loin chops, cubed into 3/4 inch squares
4 cups tomato sauce
2 cups enchilada sauce
1 (1 ounce) package taco seasoning
28 ounces diced tomatoes
2 (16 ounce) cans chili con carne with beans
1 (4 ounce) can diced green chilies
2 tablespoons jalapenos, diced
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon red pepper flakes
6 garlic cloves, chopped
1 tablespoon fresh ground pepper
1/8-1/4 cup Frank's red hot sauce
2 cups spicy hot V8 (or regular)

PORK CHILI

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



Pork Chili image

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.

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

PORK CHILI

I searched all over for a pork chili using minced (ground) pork, but couldn't find one (or one to suit) so came up with my own version. Russell thought it was an actual recipe and gave it 5 stars ;-) This doesn't make a huge pot of chili like some recipes I see, but is enough for 4 hearty eaters. We like our chili over rice.

Provided by JustJanS

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17



Pork Chili image

Steps:

  • Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
  • Add pork and chorizo sausage and cook unti pordk changes colour.
  • Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
  • Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
  • Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
  • About 15 minutes before serving, add the kidney beans to the chili.
  • We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

Nutrition Facts : Calories 680.1, Fat 41.2, SaturatedFat 13.2, Cholesterol 103.2, Sodium 644.3, Carbohydrate 43.9, Fiber 13.1, Sugar 12, Protein 37.3

2 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
1 chorizo sausage, sliced fine and small
500 g ground pork (ground)
3 tablespoons Mexican chili powder
1 teaspoon oregano
2 teaspoons cumin
1/2 teaspoon pepper
1 tablespoon brown sugar
1 teaspoon chicken stock powder
1 teaspoon cocoa powder
1 teaspoon chipotle chili flakes
1/2 cup tomato paste
2 cups water
1 (400 g) can peeled chopped tomatoes
1 (400 g) can red kidney beans

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

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

Time 10h10m

Yield 8

Number Of Ingredients 9



Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

Steps:

  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  • Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

UNCLE DONALD'S CHILI

By far the best tasting chili I've ever had! Easy to make and easy on the wallet. Sometimes I only add the one pound of ground beef and a extra can of beans to replace the sausage. And of course serve it with cornbread! Tip: If you don't like the acidy flavor/effect the canned tomatoes give off, when the chili (or any other tomato based sauce like spaghetti) is boiling, stir in a half teaspoon of baking soda. It'll bubble and foam up for a minute then disappear. It'll magically remove it. For me, it's a must!

Provided by Japanese Delight

Categories     < 4 Hours

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 17



Uncle Donald's Chili image

Steps:

  • brown and drain meat and remove from the pan.
  • saute onion, green pepper with garlic.
  • add in japalenos, chili powder, cumin salt and sugar.
  • when translucent, add the meat back in the pan.
  • then add in beans, chopped tomato, tomato paste, chicken broth, cilantro and parsley.
  • mix well and cover and simmer for 1-1/2 hours.
  • Garnish with the usuals: cilantro, minced onion, sour cream or plain yogurt, and shredded cheese, if you'd like!

Nutrition Facts : Calories 320.2, Fat 20.4, SaturatedFat 7.3, Cholesterol 58.2, Sodium 1164.4, Carbohydrate 14.3, Fiber 2.9, Sugar 7.2, Protein 20.5

olive oil, for saute
1 lb Italian sausage
1 lb ground beef
1 large onion, chopped
4 garlic cloves, minced
2 jalapenos, chopped (optional)
1 green pepper, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons salt
2 teaspoons sugar
2 (15 ounce) cans beans
1 (28 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
2 cups chicken stock
1/2 cup chopped cilantro
1/4 cup chopped parsley

UNCLE DICK'S MASHED POTATOES

This is recipe is loved by everyone who has tried it. My husband's uncle kept this recipe a secret for many years and would not share it with anyone; we had to wait until he passed away, and then my husband's aunt gave us the recipe. I made these for a Thanksgiving dinner we had at church, and now every time we have any sort of meal at church I am always asked if I going to make uncle Dick's potatoes. Even in the summer, this is what they want me to make. I hope you enjoy this recipe as much as we do.

Provided by Denise

Categories     Side Dish     Vegetables

Time 9h

Yield 8

Number Of Ingredients 9



Uncle Dick's Mashed Potatoes image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
  • Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
  • Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 42 g, Cholesterol 47.3 mg, Fat 17.5 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 994.2 mg, Sugar 1.9 g

4 pounds potatoes, peeled and cut into chunks
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 tablespoon salt
¼ teaspoon ground white pepper
1 clove garlic, crushed
1 tablespoon melted butter
½ teaspoon paprika
¼ cup chopped fresh chives

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