Pulled pork chili recipe

[Mitzel]

The shop I work for does food competitions and the next one is a chili cook off. I'm looking for an awesome recipe that I can use to win this challenge. Any help would be greatly appreciated.

 

[dcecil]

My favorite chili meat is CBRs Ill put a good smoke on them and then add it to the chili. Rib meat is super tender and the smoke adds next level flavor.

 

[chef jimmyj]

These are my 2 Best Chili Recipes...JJ

Pork Chili Verde

2C Diced Onion

1C DicedTomatillo (3-4)

1/4C Fine Diced Jalapeno

1/4C Fine Diced Garlic

3T Bacon Grease

Saute above until tender and add next 10 ingredients.

4Lbs Smoked Pork Butt, coarse chopped or pulled in 1-2" chunks.

5lbs Green Chiles, Roasted, Peeled and Chopped

2T Soy Sauce

1T Ground Ancho or Guajillo, or Pascilla or Dark Chili Powder

1T Grnd Cumin

1T Mexican Oregano

1T Grated Piloncillo or Brown Sugar

2tsp Grnd Black Pepper

1tsp Kosher Salt

1tsp Grnd Coriander Seed

1-2C Chicken Stock, or as needed.

1/2C Masa Harina or Fine Corn meal.

Optional: 1 1/2Lb " C " Size New or Red Potatoes, halved.

Bring Chili to a boil, reduce heat and simmer 1 hour.

Skim off Grease and reserve 1/4Cup.

Combine Grease with Masa in a small pan over low heat. Stir together, 1-2 minutes to make a Roux.

Gently whisk the Masa Roux into the Chili Verde and stir in well.

Add Potatoes if using.

Simmer an additional hour or until desired thickness.

Serve garnished as desired. Makes about 1 Gallon.

Garnish:

Chopped Cilantro

Chopped Green Onions

Crema or Sour Cream

Smokin' Butt Chili

4lb Smoked Pork Butt

3C Chopped Onion

2T Minced Garlic

Evoo as needed

4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, peeled and chopped

12oz Tomato Paste

1/4C Brown Sugar

1/2C Dark Chili Powder or...
6ea Ancho Chiles
6ea Pasilla Chiles
6ea Guajillo Chiles
Toasted and Ground fine.

2T New Mex Chili Powder or Smoked Paprika

1T Mex Oregano

1T Grnd Cumin

1tsp Grnd Allspice

1tsp Grnd Cinnamon

1tsp Cayenne or to taste, this is Mild.

1tsp Black Pepper

2T Better than Bouillon Beef Base

2-28oz cans Diced Tomatoes

12oz Favorite Beer

Optional...2-4 14oz cans Beans of choice, drained and rinsed.

This Chili is mild made with commercial Chili Powder. Has a bit of Heat with the Mixed Ground Chiles. For HOT Chili, add 1 Can Chipotle in Adobo, pureed and/or 3-4tsp's Cayenne or Crushed Red Pepper flakes.

Saute onions in evoo until golden add garlic and tomato paste and saute until starting to brown.

Add brn sugar and all spices, saute about 5 minutes to awaken flavors.

Add the Green Chilies,Tomatoes, Beer, Base and Pulled Pork. Bring to a boil, reduce heat and simmer until flavors combine and Chili is reduced to desired thickness.

Add Beans if using and continue to simmer until hot.

Adjust seasoning and Serve.

I would Smoke the Butt to 180*F IT and cube it then let it finish to falling apart in the Chili.

Good stuff enjoy...JJ

 

[dcecil]

Chef Jimmys looks pretty darn good. Heres the CSR chili I did. I typed CBR in my response above but this is what I was talking about. Its pretty tasty

https://www.smokingmeatforums.com/posts/1852227/

 

[weev]

wow JJ that last one sounds amazing that will differently be added to the list to try

I see you say beans are optional which way do you like better ?

 

[chef jimmyj]

I like the Beans but I'm the only one. My quick fix...The Chili has plenty of liquid in the pot for the first hour. I drain and rinse a 14oz can of whatever Beans I have, Pinto preferred. I add a ladle or two of liquid from the Chili and let the Beans simmer a bit to absorb the flavor. Time to eat, I mix the Beans and Chili in my bowl...JJ

 

[HalfSmoked]

JJ again with his expertise. Wife don't like beans so may have to try this without.

Warren

 

[HalfSmoked]

Thanks for the like JJ.

Warren