2 POUNDS OF MEAT RECIPES

Name: Two-Meat Chili
Cook time: 35 min
Total time: 35 min
Yield: 8-12 serving(s)
Ingredients: 2 tablespoons olive oil; 2 onions, chopped medium; 3 red bell peppers, seeded and chopped medium; 4 jalapenos, seeded and ribs removed, minced; 6 -8 garlic cloves, minced; 1 lb ground chuck; 1 lb ground pork; 3 tablespoons tomato paste; 1 1/2 teaspoons chipotle chili, in adobo sauce; 4 tablespoons chili powder; 3 tablespoons cumin; 2 teaspoons oregano; 1 teaspoon cayenne; 1 (12 ounce) bottle dark beer; 1 (28 ounce) can tomato puree; 2 (14 ounce) cans diced tomatoes; 2 (14 ounce) cans red kidney beans; 2 (14 ounce) cans pinto beans; salt and pepper

TWO-MEAT CHILI RECIPE - FOOD.COM

Two-Meat Chili Recipe - Food.com image

I think I have more chili recipes than I know what to do with. My husband and I both love chili so I am always looking for new twists on it. I came up with this recipe using a pound of ground pork and ground beef but you can play with what kinds of ground meat you use (or you can just one 2 pounds one jsut onekind if thats all you have.) Toss on your favorite toppings with a nice warming bowl of chili. This makes a large pot but leftovers freeze well and are a great way to stretch a dime.

Total Time 35 minutes

Prep Time 0S

Cook Time 35 minutes

Yield 8-12 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
2 onions, chopped medium
3 red bell peppers, seeded and chopped medium
4 jalapenos, seeded and ribs removed, minced
6 -8 garlic cloves, minced
1 lb ground chuck
1 lb ground pork
3 tablespoons tomato paste
1 1/2 teaspoons chipotle chili, in adobo sauce
4 tablespoons chili powder
3 tablespoons cumin
2 teaspoons oregano
1 teaspoon cayenne
1 (12 ounce) bottle dark beer
1 (28 ounce) can tomato puree
2 (14 ounce) cans diced tomatoes
2 (14 ounce) cans red kidney beans
2 (14 ounce) cans pinto beans
salt and pepper

Steps:

In a large pot heat oil and add in the onions and bell pepper, cook until softened. Add in the jalapeno and cook 2 or 2 minutes before adding in the garlic. Cook until the garlic is fragrant, about a minute.
Add the pork and beef to the pot and cook, breaking up the meat, until no longer pink. Combine the tomato paste, chipotle, chili powder, cumin, oregano, and cayenne to the meat and continue to cook 4 to 5 minutes. The seasoning should completely coat the meat and be fragrant.
Poor in the beer and bring to a simmer, allowing the bear to reduce for 2 or 3 minutes.
Stir in the tomato puree, diced tomatoes with their juice, and beans with their liquid. Allow to simmer, uncovered, for at least 30 minutes. Salt and pepper to taste before serving.

Nutrition Facts : Calories 673.2, FatContent 23.2, SaturatedFatContent 7.2, CholesterolContent 77.8, SodiumContent 419.9, CarbohydrateContent 76.2, FiberContent 22.9, SugarContent 13.6, ProteinContent 42.7

ROASTED BEEF TENDERLOIN RECIPE - BETTYCROCKER.COM

Roasted Beef Tenderloin Recipe - BettyCrocker.com image

Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature texture is the focal point of this simple yet precisely designed beef tenderloin roast recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but make sure that your meat thermometer reads at least 140°F before you cover and let stand. Overall, the best way to cook beef tenderloin is to keep it simple—there's no need for any flashy moves when you’re working with a cut of beef this luxurious.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 5

Ingredients

1 beef tenderloin (about 2 1/2 pounds)
1 tablespoon olive or vegetable oil
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt

Steps:

Heat oven to 425°F.
Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.

Nutrition Facts : Calories 230 , CarbohydrateContent 0 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 0 g, ProteinContent 30 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 170 mg

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