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Pat's Famous Beef and Pork Chili Recipe

Pat's Famous Beef and Pork Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (378)

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Average Rating:

Total Reviews: 378

Showing 11-20 of 378

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  • on March 03, 2013

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    I agree, this recipe deserves 5 stars!! Since I did not have any beer, I substituted cabernet sauvignon and it turned out wonderful! My family used to complain about my chili and lack of flavor - however, no complaints now! Thank you for a great recipe!

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  • on February 28, 2013

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    This recipe deserves 5 stars !! I used extra lean ground beef for this dish so i don't have any problem with too much fat floating around . Great combination of spices and overall a great chili . This will be my to go chili recipe from now on .

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  • on February 27, 2013

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    I have been using the same chili recipe for 25 years but I wanted to try something different today. This chili is so delicious that I will be using this recipe from now on. Awesome!

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  • on February 26, 2013

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    I have made this chili now 3 times and I changed it a little by adding crushed red pepper flakes and a little more chili powder and it is wonderful.

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  • on February 18, 2013

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    This was a great recipe. I used Italian sausage in place of the pork and it worked really well. My husband is from North Carolina and he loved the flavors in this chili. It was definitely a hit and I will be making it again soon. Thank you!!

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  • on February 17, 2013

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    Loved it. Just browned the beef and beef in cast iron skillet pan added chili seasoning to the meat as it browned then added it to the vegies, bacon and seasoning in my dutch oven. Used 3 large spoon fulls of corn starch mixed with the left over beer to help thinken it up. My other half even helped to make it and loves it :

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  • on February 08, 2013

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    Super chili... Used smoky bacon and hot Italian sausage in place of ground pork. Also 2 tsp salt plus 1 tsp pepper based on reader comments. And drained all the meat! It wasn't soupy at all. Amazing meal with Gina's crusty corn bread.

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  • on February 03, 2013

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    Best Chili I've ever had, but I we chop up pieces of steak to fry in with the ground stuff and they are like little bites of heaven in there!

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  • on February 02, 2013

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    Whenever I can manage to obtain all the ingredients, I will never made a different kind of chili. I agree with other reviewers about the amount of fat, and I wish I'd skimmed it off. I got the ground beef, ground sausage, and bacon at a local butcher and I think that really makes the difference in flavor. Let's just say I entered this in a family chili cook-off and there wasn't a single bite left! I added sliced avocados as a garnish and with the scallions and sour cream, it looks so dang pretty!

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  • on February 02, 2013

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    I switched the beer with red wine because the last time I made chili with beer, we didn't like the taste of the final product. RE: nekiavw's Jan 27 review, I followed the recipe to a T but before adding the wine, I skimmed the fat off the meat. You've got to cook the meat with the veggies or the taste of bacon and veggies won't season the meat while cooking. Removing some of the fat before adding the wine and seasonings fixes that problem. Also, to those who find their chili too liquid (like me sometime, just place a couple of big spoons of corn starch in a cup, add a little cold water (or wine or beer to make a liquidy paste, mix well and add to the chili. This will thicken the chili without adding or removing the good stuff :- HAPPY COOKING!

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