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Pulled Beef and Pork Chili
Published: 1/28/2009 1:40 PM
Last Modified: 1/28/2009 1:40 PM

In today's Scene section, you'll find a story on Chef Candace Conley and her big win with Cooking Light magazine. Her black bean and pineapple salad was a winner in the Ultimate Reader Recipe contest.

If you're interested in Candace's cooking classes or personal chef business, The Girl Can Cook, you can reach her at 381-8947 or girlcancookllc@aol.com

Here's another interesting recipe from Candace for chili made with pulled beef and pork.

"I think once you try it you'll never use ground meat again," she said.

PULLED BEEF AND PORK CHILI
Serves 10

1 (2-pound) boneless beef chuck roast
4 country-style bone-in pork ribs
¼ cup canola oil (scant)
1 tablespoon ground cumin
Kosher salt and freshly ground pepper

½ cup mild chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin

2 large onions, chopped
1 (28-ounce) and 1 (16-ounce) cans crushed tomatoes

6 garlic cloves, minced
1 ounce bittersweet chocolate, coarsely chopped (optional)
2 (15.5-ounce) cans pinto beans, rinsed well (optional)

1. Heat oven to 450 degrees. Place a large, heavy-duty saucepan or stockpot on the stove over medium heat.

2. Pour 1 tablespoon oil into a medium bowl and add half the meat; coat. Generously sprinkle with salt and pepper and ½ tablespoon of ground cumin. Repeat with the rest of the meat.

3. Increase heat under the pan to medium high. Add half the meat (or as much as will fit without crowding) until a nice brown crust forms on one side and then turn and brown the other side. Transfer meat to another large soup pot or Dutch oven. Brown remaining meat and add to the first batch. Add 1½ cups of water to the pot and cover with heavy-duty aluminum foil. Press foil down so that it touches the top of the meat and seal the pot so it is airtight, then place the lid on the pot. Place the pot in the oven and cook without checking for 90 minutes until the meat is very tender. Remove from oven and allow to cool. When the meats are cool enough to handle, shred or pull the meat into bite size pieces. Discard pork bones. Place meat in a medium bowl. Measure meat juices then add enough water to equal 6 cups and add to meat in the bowl.

4. Meanwhile, in a medium sauté pan over low heat, toast the chili powder, oregano and 2 teaspoons of ground cumin, stirring constantly until the spices are fragrant and darker in color. Do not burn them.

5. In the pot or Dutch oven used to cook the meat, heat remaining oil over medium-high heat. Add the onions and sauté until soft. Add toasted spices, tomatoes, meat and juices. Bring to a boil then cover and simmer for 1 to 1½ hours until the flavors have melded.

6. Add garlic and optional chocolate and beans, simmer uncovered 5 to 10 minutes. Season to taste with additional salt and pepper, as needed. Serve.





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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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