Traditional recipes

Michael Symon's Pork Chili Recipe

Michael Symon's Pork Chili Recipe

A go-to recipe of Chef Michael Symon's for any big game day, this spicy and well-seasoned pork chili can be made with pork cheeks or shoulder. It's a great dish for groups to snack on all day and should be served with a heaping plate of cornbread. — Yasmin Fahr

Click here to see Michael Symon's Game Day Game Plan.

Ingredients

  • 1 tablespoon ground coriander
  • 1 tablespoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • 5 pounds of pork cheeks or pork shoulder, cleaned, trimmed and cubed
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 1 pound of slab bacon, cut into a ½-inch dice
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 jalapeños, deseeded and very finely chopped
  • 2 red bell peppers, cored, seeded and finely diced
  • One 12-ounce bottle amber ale or porter
  • 2 cups chicken stock
  • One 28-ounce can San Marzano tomatoes with their juice
  • 2 canned chipotles in adobo, seeded and minced
  • 1 2/3 cups dried black-eyed peas, picked over and rinsed
  • 1 small cinnamon stick
  • Shredded smoked Cheddar cheese, for garnish
  • Fresh cilantro leaves, for garnish
  • Sliced scallions, white and green parts, for garnish
  • Crème fraîche, for garnish

Directions

In a large bowl, combined the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.

In a large enameled cast-iron Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add half of the pork and cook, turning as needed, until browned on all sides, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork. Transfer to the plate. Add the bacon to the pot and cook over medium heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Return the pork cheeks to the pot along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 ½ hours.

Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro, scallions and crème fraîche at the table.


Chefs Michael Symon, Pati Jinich's ultimate cookout recipes: Pork chop, grilled ribeye

July is National Grilling Month and to celebrate, "GMA" is hosting a cook-off barbecue between chefs Michael Symon and Pati Jinich.

Find the full recipe for chef Pati Jinich's grilled chile pork chop and pickled grape salad tostada and Michael Symon's grilled ribeye with peperonata below.

Pati Jinich's Grilled Chile Pork Chop and Pickled Grape Salad Tostada

Yields: 4 servings

Grilled Chile Pork Chop

Ingredients:

2 bone-in pork chops, 1-inch thick

1 tablespoon ancho chili powder

1 teaspoon kosher salt, or more to taste

1 teaspoon freshly cracked black pepper

Vegetable oil to grease grill

Place pork chops on a baking sheet or cutting board. Stir ancho chili powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.

Preheat the grill over medium-high heat. Brush the grill or grill pan with oil. Add pork chops to the grill and cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes.

Meat should be at 145 to 150 F if checked with a meat thermometer.

As the meat cooks, place the corn tortillas on the edges or the upper level of the grill for more indirect heat. Flip as they toast and remove when crunchy and toasted, but do not let them burn. You may also use store-bought corn tostadas.

Transfer pork chops to a chopping board and cover, let rest for about 5 minutes, and then thinly slice the meat into 1/4-inch slices.

Pickled Grape Salad Tostada

Ingredients:

2 cups Cotton Candy grapes, halved

1 small cluster of Cotton Candy grapes (about 1 cup)

1 serrano chile, halved and thinly sliced

2 tablespoons orange juice

1/2 teaspoon cumin seed, toasted and crushed

4-6 corn tortillas, or store-bought corn tostadas

1/4 cup queso fresco to garnish

Place a cluster of grapes on the side or the top level of the heated grill for indirect heat. Let them grill for 4 to 5 minutes until wilted and heated.

In a medium bowl, toss fresh and grilled grapes with the serrano, juices, zests, cumin seed and salt. Let sit for 5 to 10 minutes.

Once grapes have marinated, add remaining oil, onion and celery to the grapes and toss until fully coated. Fold in cilantro and mint.

To assemble tostada, top each tostada generously with slices of meat, top with a generous amount of pickled grape salad and garnish with queso fresco.

1. Before adding the meat to the grill, grab a quarter of a large white onion, and using a pair of tongs or a carving fork, run up and down the grill to clean it and season.

2. Before adding the meat to the grill, cut a thick piece of fat from the pork you are going to use (or use rendered lard) to grease and flavor the grill.

3. Season the pork chops up to two days before grilling, but add the salt right before you add to the grill, so the meat doesn't absorb the salt ahead of time and transforms its texture.

4. After the meat is grilled and at your desired temperature, remove from the heat and cover for a few minutes, so that the meat has time to rest and settle.

5. For the grape salad, when making vinaigrettes or pickling mixes and using citrus, use both the juice and the zest to get as much flavor from the ingredient as possible. You will get the welcoming bitter taste from the zest and the sweet and tart from the juice, adding more depth to the vinaigrette.

Michael Symon's Grilled Ribeye with Peperonata

Yield: 4 servings

Ingredients:

4, 16-ounce dry-aged ribeyes

2 tablespoons kosher salt

2 tablespoons ground fennel seed

2 tablespoons chopped fresh rosemary

1 tablespoons cracked black pepper

For the peperonata:

1 yellow onion, sliced into 1/2-inch thick strips

1 red bell pepper, seeded and sliced into 1/2-inch thick strips

1 green bell pepper, seeded and sliced into 1/2-inch thick strips

1 yellow bell pepper, seeded and sliced into 1/2-inch thick strips

15-ounce can whole-peeled tomatoes, crushed with your hands

1 tablespoon sherry vinegar

1/4 cup sliced jarred calabrian chilies

Heat a grill using lump charcoal with a hot and slow zone. Dry the ribeyes with paper towels.

Mix together the salt and spices and evenly coat the ribeyes on both sides then rub them with olive oil.

Start the steaks on the hot side of the grill and cook for 4 to 5 minutes per side, until a crust forms. Move the steaks to the slow zone and lower the lid until your desired temperature.

Remove from the grill, top with the peperonata and serve.

To make the peperonata, place a heavy-bottomed saute pan over medium-heat. When the pan is hot add 1/4 cup of olive oil along with the onions, bell peppers and garlic. Season with salt and pepper then cook, stirring occasionally until the vegetables are soft and aromatic, 8 to 10 minutes.

Add the tomatoes and oregano with a pinch of sugar and continue to cook down until the peppers are very soft and most of the liquid has evaporated, about 30 minutes.

Season with salt and pepper and stir in the vinegar and calabrian chilies. Remove the oregano sprigs and discard. This can be served hot or room temperature.


Michael Symon&rsquos Cincinnati Chili

Another busy day at work. I hit the ground running and finally around 9:30 I heated up some breakfast tacos and ate them at my desk.

I had plans with my Mom and Hannah to meet for lunch. My Mom got there right on time at noon, and I finished up a couple letters while we waited for Hannah. A few minutes later I see Hannah is calling me, and I think she’s just calling me to let her in the front door. Nope. She just woke up! Ah, to be 22 again and sleep until noon! So my Mom and I just went ahead without her.

We chose to go to the Lucky Monk for lunch, since it’s right by my office. The place was busy, and we had ideas of sitting on their outdoor patio, but it was way too windy. So we sat, both decided on the mini tacos – mine were braised short ribs with cilantro and pickled radishes. Mom’s were lightly battered fish tacos with pickled red cabbage and tomato and onion. LOTS of onion. Ew. We were so engrossed in catching up after my Mom’s 3 week of traveling, that I realized it had been a long time since we ordered. When we finally got our food it was 40 minutes later. Luckily I worked through lunch the day before, but just talking out loud here – most people just have an hour for lunch.

These pictures don’t do these tacos justice – super flavorful and my Mom who is an aficionado of fish tacos, declared these some of the best she’s had. So service aside, I’d go back there just for the food. Thanks for meeting up with me Momma!

And later in the afternoon, Hannah and her boyfriend stopped by and brought me a skinny vanilla latte – thanks!

So our Midwest summer has been crazy cool. Like low 50s overnight and low 70s during the day. I absolutely love it, but find myself craving fall comfort foods. It must have been a rerun, but last week I saw Michael Symon on The Chew make his version of Cincinnati chili. Well, I’ve made my share of Cincinnati Chili recipes. Here, here and here. What intrigued me about the chili was his choice of spices (cinnamon, allspice, cumin, etc.) and using FOUR cups of tomato juice.

I didn’t have chili mac like I normally do – just added kidney beans, shredded cheese and jalapenos. I may have dipped a few tortilla chips in the chili for dipping too.

I loved this chili. The flavors were so complex. I normally don’t add allspice to dishes but it totally worked in this with the combination of the cocoa powder and sherry vinegar. It smacks you with flavor.

And my dear friend Skippy, her daughter is quite the talented artist and photographer and has one several ribbons at their local county fair. This picture below is one of my favorites (which took a 1st place ribbon) – blue being my favorite color and because of the clouds – it’s now my screen saver at work – thanks Evie!

Alright, time to get my cleaning pants on. I haven’t worn them in a while – ha! Have a great weekend!


Nutritional

  • Serving Size: 1 (546.4 g)
  • Calories 716.5
  • Total Fat - 41.4 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 203.3 mg
  • Sodium - 1913.8 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.9 g
  • Protein - 59.9 g
  • Calcium - 109.4 mg
  • Iron - 4 mg
  • Vitamin C - 74.2 mg
  • Thiamin - 1.8 mg

Step 1

Season pork shoulder with salt and pepper.

Step 2

Add olive oil in a dutch oven, heat until quite hot.

Step 3

Brown the pork well in oil, about 3 minutes per side. Transfer to a plate.

Step 4

Drain some fat and return to medium high heat.

Step 5

Add in bacon. Cook until crisp so fat has rendered.

Step 6

Add chopped onion, bell peppers and the 4 dry spices, cook until veggies are softened, around 5 minutes. Add in garlic, cook a few minutes.

Step 7

Add in tomato paste, cook 2 minutes.

Step 8

Pour in the beer to deglaze the dutch oven.

Step 9

Return pork to the pot with tomatoes (and juice from the can), chipotles, stock and tomato juice. Bring to a simmer. Cook, stirring now and then, for 90 minutes to two hours, or until pork is tender.

Step 10

Adjust seasoning to taste.

Step 11

Garnish serving bowls of chili with sour cream, pickled red onion and lime wedges.


The Chew: Cincinnati Chili with Spaghetti Recipe Directions

  1. Over medium heat, warm up a pot until it’s hot, at which point you add your olive oil and ground beef.
  2. Add salt and pepper to the pot for seasoning.
  3. As the beef is cooking, break it up. Cook the meat until it is brown.
  4. As the meat is browning, add in your onions and garlic, waiting until they soften. This should take 3 to 5 minutes.
  5. Add in your chili powder, cayenne, cumin, cinnamon, and allspice, cooking the mixture for another minute to toast the spices.
  6. Add your crushed tomatoes, vegetable juice, bay leaf, cocoa powder, Worcestershire sauce and vinegar to the pan.
  7. Bring the pan to a simmer.
  8. Season again with salt and pepper.
  9. Allow the mixture to simmer for another 2 to 3 hours. Stir the mixture occasionally, allowing the flavors to deepen.
  10. As the chili is finishing, boil a water of water and salt.
  11. Add spaghetti to the pot and cook it according to the on-box directions.
  12. To serve, place the spaghetti in a bowl or on a plate and add chili on top.
  13. You can customize this dish with toppings of your choice.

About Daniel Hill

Daniel Hill, here. After graduating from Duquesne University in 2012 with a journalism degree, I stumbled around in the dark for a bit before finding a home at Recapo in Cincinnati. I enjoy going to the gym, writing (duh), reading, music, and a LOT of video games. Get at me, fellow nerds.


Michael Symon: The Chew Fried Mini Pork Meatballs Recipe Directions

  1. Heat a saute pan on medium high. Add olive oil to sweat the onion and garlic, with a pinch of salt, for about four minutes. Once they are translucent, remove from heat and let cool just a bit.
  2. Mix pork with coriander, lime zest, egg, soy sauce, chili flakes, cilantro, salt and pepper. Work in breadcrumbs. Then add the cooled onion mixture.
  3. Use a spoon or small scoop to evenly portion the meatballs, arranging them on a plate or sheet tray.
  4. Heat oil on medium high in a saute pan. Cook meatballs in two batches, about two or three minutes per side, to golden brown. (Alternately, you could bake them at 350 F until fully cooked.)
  5. Let drain on a paper towel-lined plate and salt them.
  6. Serve garnished with fresh lime juice and cilantro. Also try pickled jalapenos on the side.

About Pat Howard

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.


12 Days of Christmas-Michael Symon’s Pork and Apple Scallopini

For Favorite Celebrity Chef #SundaySupper

Here is my second installment of the 12 Days of Christmas-Michael Symon&rsquos Pork and Apple Scallopini in conjunction with #SundaySupper. I loooooove celebrity chefs and Michael Symon tops my list.

Normally I watch him everyday on The Chew, never miss an episode. I love his wit and humor never mind his wonderful style of cooking. Fast and simple are a lot of his meals as in his 5 minute Meals.

I wanted to add this to my 12 Days of Christmas as we are all running in one direction or the other and Michael&rsquos quick meals are a big help. The one I made for you today is easy and so fabulous that the company would love it. You can be out and about doing what needs to be done and then home with the company and serving this delicious holiday meal.

It took me all of 20 minutes to pull together from the refrigerator to plate. I am not as fast as Michael is and he always has a little helper on the side in Carla, Clinton, or Daphne. I changed a few things from his original recipe due to the availability of items.

There weren&rsquot fresh sage leaves at the grocery store so I used ground, there wasn&rsquot apple cider so I used apple juice. You get the picture right?

You want to be enjoying your company over the holidays not slaving in the kitchen and this recipe can help you achieve that. Serve this with a simple salad and you have dinner on the table in no time.


Nutritional

  • Serving Size: 1 (318.2 g)
  • Calories 646.2
  • Total Fat - 41.2 g
  • Saturated Fat - 15.5 g
  • Cholesterol - 87.2 mg
  • Sodium - 1547.7 mg
  • Total Carbohydrate - 40.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 9 g
  • Protein - 27.2 g
  • Calcium - 440.7 mg
  • Iron - 3.5 mg
  • Vitamin C - 10 mg
  • Thiamin - 0.6 mg

Step 1

In a large skillet, saute the sausage until cooked through, about 5-10 minutes. Be sure to break up any large chunks. When cooked drain and set aside reserving 2 tablespoons of the fat.

Step 2

Whisk the flour into the reserved fat followed by the milk. Add the grated parmesan, parsley, cooked sausage, salt and pepper. Mix to combine.

Step 3

Grill the slices of baguette, transfer to a sheet tray and spoon the sausage mixture on top. Place in the oven on broil until golden and bubbling, about 3 to 4 minutes. Remove from the oven and garnish with chopped parsley.


Michael Symon's Game Day Pork Chili, Meatballs

This transcript has been automatically generated and may not be 100% accurate.

Co-host of "The Chew" prepares classic summer dishes with a new spin.

Michael Symon joins 'GMA' to make his award winning "Fat Doug Burger."

The "12 Days of Cooking Challenge" winner bakes with Iron Chef Michael Symon.

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8 michael symon with corn Recipes

Michael Symon's Grilled Flank Steak With Bacon Rosemary Corn

Michael Symon's Grilled Flank Steak With Bacon Rosemary Corn

Creamed Corn (Michael Symon)

Creamed Corn (Michael Symon)

Chipotle Corn on the Cob (Michael Symon)

Chipotle Corn on the Cob (Michael Symon)

Braised Lamb Tacos (Michael Symon)

Braised Lamb Tacos (Michael Symon)

Beer-and-Bacon Toffee Sundaes (Michael Symon)