Chili using pork ?

[Smokin Okie]

I have a lot of rib and butt trim in my freezer that I need to use. I'm not into making sausage yet, so I'm thinking I put it on the smoker and then put it in chili ? I've got about 6#'s that after I trim off the fat, will probably be 3 or 4# .

Or should I mix some beef in ?

 

[Smokin Okie]

I'm wanting to sub the pork into this Meat Church Texas Chili recipe.

Texas Chili

 

[BigW.]

I think it would fine, your soup your way. I also love pork in Green Chili and want to try Brunswick Stew at some point. Just some other ideas for you.

 

[crazymoon]

SO, IMHO it would be fine when you get done trimming all the fat off.

 

[JLeonard]

Well, other than losing the trim for other things if its not good what have you lost? Although I'm thinking that going the direction of a white chicken chili would be good with the pork......
Whichever way you run...be sure to share with us.

Jim

 

[normanaj]

I've done it and it's delicious.

 

[doubles shooter]

I always put pork in my chili. Along with venison and beef steak, however it is the pork that brings it to life. I save the bones from the shoulder when I do sausage and put two or three in the chili pot to simmer all day.

 

[DougE]

It should be good just subbing it for beef in a traditional chili recipe, but would go equally well in a white chili recipe.

 

[1MoreFord]

Don't forget Carnitas. Sounds perfect for that.

 

[rjob]

We do a black chili recipe from Magnolias that calls from pork.
It is a family favorite at gatherings.