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Pulled pork chili

post #1 of 5
Thread Starter 
Ok so I have some pulled pork left over and I want to make some chili. The only problem is I've never made chili before. I was hoping to get some hints, tips, do's and don'ts. Thanks for all the help. Oh yeah and I'm hoping to find a recipe or some sort of direction to go in do make it all from scratch. If I'm gonna fail might as well fail big haha.
post #2 of 5

I have used this recipe as a guide for a while now. I will adjust the spices add ingredients like bell peppers and jalapenos to my liking. You can substitute the turkey with your pork. 

 

1 1/2 teaspoons olive oil
 1 pound ground turkey
 1 onion, chopped
 2 cups water
 1 (28 ounce) can canned crushed tomatoes
 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
 1 tablespoon garlic, minced
2 tablespoons chili powder
 1/2 teaspoon paprika
 1/2 teaspoon dried oregano
 1/2 teaspoon ground cayenne pepper
 1/2 teaspoon ground cumin
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper

 

Essentially you brown the meat and saute the veggies, then add everything else to the pot and bring it to temp. Here is the link to the recipe. http://allrecipes.com/recipe/simple-turkey-chili/detail.aspx 

post #3 of 5
Thread Starter 
Thanks!! That sounds really good. I have pretty much all of the ingredients already so maybe after work today I'll be making me some chili. Just in time for the next cold front to hit down here.
post #4 of 5

I made chili this past sunday with a bunch of leftover bbq I had frozen. I didn't use any pork but used brisket, beef rib meat, and a chuck steak.

 

I started out cooking 1 onion, and about 6 cloves of garlic with a little butter. Once the onions were nearly done I dumped in a bottle of beer, 1 can of whole peeled tomatoes and 2 6oz cans of tomato paste. Stirred it up and broke up the whole tomatoes in the pot and added the 2 seeded and steamed diced jalapenos, and 1 seeded and steamed diced green pepper. I let that get happy for about 10-15 minutes and then added in my leftover meats that I had previously chopped and diced. let that simmer for a while and then lastly add in your dry spices. I ended up using some 3-4 Tbls of Oakridge Black Ops Brisket rub. This makes a relatively thick chili, if you like a thinner chilli add another beer or add some chicken broth. You also could use water, but I figure if your gonna add something it might as well have some flavor profile with it.

 

When serving if you want to kick it up a notch heat wise just dash on some hot sauce. (My wife doesn't like super spicy chili like i do)

post #5 of 5

You guys are killing me.

 

Cant wait to see the PP Chili

 

Same here Grimm,

 

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