Good morning everyone!
Last Saturday I smoked a pork butt in my MES30 and came out with 5 pounds of delicious pulled pork! In that thread I promised that today that pulled pork would be the star in several other dishes - chili, pizza, and sliders.
Well, we ate one pound through the course of the week on sammiches, with a fork, and with our fingers!!! The rest went into the freezer for today's festivities.
I got up at 0330 this morning - couldn't sleep because of the excitement - and started work on the chili. I honestly did not think that my pulled pork could taste any better but OMG! I've never tasted anything like it!!! Truly amazing.
Here are a few pics of the process. I will post a plated pic later in the day.
A view of the ingredients - I'll post a complete list and recipe at the bottom of the thread.
Peppers and onions diced along with some andouille sausage and some de-glazing beer - way too early to imbibe.
Time to saute'
...and deglaze - I let the beer reduce about half - bad pic sorry
Added the pulled pork
Added San Marzano tomatoes and half a can of light red kidney beans stirred and in the process of cooking down
Now, my chili has always been very good but this may be the best ever!
PGSmoker's PP Chili
Ingredients:
2 tbs EVOO
2 tbs chili powder or more to taste
2 tbs sugar or more to taste - this helps combat some of the acidity of the tomatoes, onions, and peppers - can be omitted.
1/2 cup each yellow, red, green bell pepper diced
1/2 cup diced sweet onion
2 each picante or jalepeno peppers - one for the chili and one for garnish (seeded or not depending on how hot you like it)
1 diced andouille sausage
1 lb pulled pork
2 each 20 oz cans of San Marzano tomatoes - crushed by hand
20 oz of light red kidney beans - I use a half a 40 oz can and save the rest for red beans & rice
Heat a dutch oven with the EVOO, add the onions and peppers and sweat them down. Add the sausage - I have used andouille and chorizo. Render down the sausage then deglaze the pan with your favorite beer (I have experimented for years and have decided that Shiner Bock compliments my ingredients best). Add the pulled pork, tomatoes, and kidney beans and stir. Add chili powder and stir - give it a taste. Add sugar if desired - be sure to taste again and adjust as necessary.
I cook it all day and serve at the end of the day - it's like chili air freshener!
Serve it up however you like - we like cheese and sour cream and I add habanero hot sauce.
More to come...the plated (or bowled) chili, pizza, and sliders.
Stay with me and enjoy.
Last Saturday I smoked a pork butt in my MES30 and came out with 5 pounds of delicious pulled pork! In that thread I promised that today that pulled pork would be the star in several other dishes - chili, pizza, and sliders.
Well, we ate one pound through the course of the week on sammiches, with a fork, and with our fingers!!! The rest went into the freezer for today's festivities.
I got up at 0330 this morning - couldn't sleep because of the excitement - and started work on the chili. I honestly did not think that my pulled pork could taste any better but OMG! I've never tasted anything like it!!! Truly amazing.
Here are a few pics of the process. I will post a plated pic later in the day.
A view of the ingredients - I'll post a complete list and recipe at the bottom of the thread.
Peppers and onions diced along with some andouille sausage and some de-glazing beer - way too early to imbibe.
Time to saute'
...and deglaze - I let the beer reduce about half - bad pic sorry
Added the pulled pork
Added San Marzano tomatoes and half a can of light red kidney beans stirred and in the process of cooking down
Now, my chili has always been very good but this may be the best ever!
PGSmoker's PP Chili
Ingredients:
2 tbs EVOO
2 tbs chili powder or more to taste
2 tbs sugar or more to taste - this helps combat some of the acidity of the tomatoes, onions, and peppers - can be omitted.
1/2 cup each yellow, red, green bell pepper diced
1/2 cup diced sweet onion
2 each picante or jalepeno peppers - one for the chili and one for garnish (seeded or not depending on how hot you like it)
1 diced andouille sausage
1 lb pulled pork
2 each 20 oz cans of San Marzano tomatoes - crushed by hand
20 oz of light red kidney beans - I use a half a 40 oz can and save the rest for red beans & rice
Heat a dutch oven with the EVOO, add the onions and peppers and sweat them down. Add the sausage - I have used andouille and chorizo. Render down the sausage then deglaze the pan with your favorite beer (I have experimented for years and have decided that Shiner Bock compliments my ingredients best). Add the pulled pork, tomatoes, and kidney beans and stir. Add chili powder and stir - give it a taste. Add sugar if desired - be sure to taste again and adjust as necessary.
I cook it all day and serve at the end of the day - it's like chili air freshener!
Serve it up however you like - we like cheese and sour cream and I add habanero hot sauce.
More to come...the plated (or bowled) chili, pizza, and sliders.
Stay with me and enjoy.
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