I've let you all talk trash to now, but here are two guarantees: Jags beat the Chiefs today, and my chili, which I shall roll out at 1:45, will be okay.
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Last edited by hoovarmin; November 13, 2022, 10:06 AM. Reason: slipped in a comma before John's a-hole puckered up. -
No cans, no instapot, no shortcuts Verde Enchilada Pork Chili:
Hickory smoke rolling from the Yoder. With 7 pounds on bone in pork butt
Here’s the Verde Sauce
Butts pulled at 160. Then rested for 2 hours and chopped
Assembled chili simmering
Recipe
Verde Enchilada Pork Chili
Yields: 8 - 10 servings
Ingredients:- ½ pound bacon, cut into ¼" pieces crosswise
- 3-4 pounds pork butt or shoulder
- ½-2 fresh jalapeño peppers, stems and seeds removed and chopped
- 3-4 tablespoon lard, if needed
- 1 medium white onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- 1 tablespoon Ancho Chile powder
- ⅛-¼ teaspoon ground cayenne pepper or Aleppo pepper
- ⅛-¼ teaspoon ground black pepper
- 4-10 cloves garlic, minced
- ½ to 1 cup masa harina
- 4-6 cups Green Enchilada sauce (recipe below)
- 2 cups chicken broth (more if needed)
- 1 pound cooked dried pinto or black beans (Rancho Gordo)
- 1-2 cups liquid from chiles, beans, or water
- ½ bunch fresh cilantro, chopped
- Lime juice, to taste
- Limes, cut into wedges, for serving
- Cheddar or Jack cheese, shredded, for serving
- jalapeño peppers, sliced, for serving
Preheat Smoker to 225ºF. Trim excess fat and silver skin from the outside of the pork butt. Rub the butt all surfaces with pork dry rub. Smoke the roasts until the internal temperature of 160ºF (you can leave it on all the and pull it). Remove from the grill and allow to rest for 20 minutes. Dice into bite-sized pieces and return to step
Prepare the homemade sauce (recipe below). Soak and prepare dried beans. Cook beans until just done. Drain and set aside reserving some of the broth.
Cook the bacon in a large skillet over moderate heat, turning, until crisp. Transfer to paper towels to drain. Reserving 3 tbsp grease
Heat the reserved bacon grease in a 6-9qt heavy pot then add the onion and jalapenos. Cook for 2-5 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, Ancho Chile powder, cayenne and black pepper then cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low then sprinkle the masa flour over the onion mixture. Cook, stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the chicken broth and maybe some bean liquid.
Return the cooked pork, bacon, and pinto beans to the pot. Increase the heat to medium and slowly bring to a boil. When the chili boils, reduce the heat and slowly simmer for 1-3 hours. If I t needs thickening mix more masa and water then add as needed to thicken. Before serving remove from heat and stir in chopped cilantro and lime juice.
Serve with sliced fresh jalapeño, shredded cheese, avocado, sour cream, lime wedges and tortillas.
Note: Better if eaten the next day.
Green Enchilada Sauce
Yield: about 4 cups (but double for extra)
Ingredients:- 2 tablespoons lard
- 1 medium white or yellow onion, diced
- 4 cloves garlic, minced
- 1 pound green tomatillos, husked, washed and sliced into quarters
- 1 to 2 jalapeno peppers, seeds and ribs removed (depending on heat desired)
- 6 large poblano or Anaheim peppers, stem and seeds removed
- juice of 1 lime
- ½ cup of fresh cilantro, chopped
- 4 cups chicken broth or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon Anaheim chili powder
- 1 teaspoon smoked sea salt, to taste
- Black pepper freshly ground, to taste
Preheat broiler. Place poblano and jalapeño peppers on a foil-lined baking sheet and roast, turning until blackened in spots and cooked through, about 20 minutes. Let steam in a paper bag for 15 minutes.
Meanwhile, heat 1 tbsp of lard in a heavy bottomed saucepan over med-high heat. Add the onion and garlic and sauté until soft, about 5 minutes.
Peel skin from roasted peppers. In the blender add the tomatillos, cilantro, jalapeno, poblano and lime juice. Blend on medium until smooth, adding the remaining 1 tbsp olive oil to get things moving. (and some broth if needed.
Pour the tomatillo mixture in with the onions and garlic. Add the broth, cumin, chili powder, salt and pepper and whisk to combine. Bring to a boil then reduce to a simmer. Allow to simmer on low heat for about an hour, or more to thicken the sauce. (sauce can also be simmered in a slow cooker all day)
If desired, blend with an immersion blender or throw the mixture back into the regular blender for a smoother sauce. Season to taste with lime, salt and/or pepper.
Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.
Modifiedhttp://shrinkingkitchen.com/homemade-green-enchilada-sauce/
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I'll throw my hat in the ring...
Today, We're seeing the first truly fall like weather here in the mid Atlantic, so it's a good day for some chili.
This is the same basic recipe I've been using for over 30 years. It's one I clipped from the newspaper (remember those?) sometime in the late 80s.
I've adapted it over the years based on what ingredients I had on hand, but stayed pretty true for the most part. For this one, instead of strait up browning the beef cubes, I smoked some sirloin, amd chuck, for about an hour, and then cut that up into cubes..
threw that into a Dutch oven with some chopped onion and poblano in place of the green bell pepper ( had the poblanos on hand).
Let that render for a bit and then added my spices, and got those mixed in
next in is the beef broth, crushed tomatoes (what was on hand), and chopped green chilies...
this will simmer on the stove all afternoon until the beef chunks are tender..
(Had wanted to do this step on the kettle, but it's windy as all hell here today, so the stove it is...
Chili in our house is served with biscuits, shredded cheddar cheese, and fritos....
Not the fanciest chili in the world.
But, it's warm, and hearty, and great comfort food.
everything chili is supposed to be..Comment
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Ok, so here is my entry. Since I have been told this is just a variation of chili. Goulash.
Start with 2 pounds of 80 20 ground beef fried up in a Dutch oven.
Then drain the fat and add 2 large onions diced
Cook until onions are soft. Then add a 16 oz tomato sauce and a 16oz diced tomatoes. And a can of water.
Then add the spices. 1 table spoon of season salt we use Adobe. And add Italian seasons 2 tablespoons.
cook for 30 minutes with lid on. Then add elbows or retina. And cook in simmer for 30 minutes. Then remove from heat and let sit for 30 minutes.Attached FilesComment
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I haven't moved any smokers to the rv so I decided to go the slow cooker route. Using Malcolm Reed's smoked chili recipe with a couple of changes https://howtobbqright.com/2017/11/02...-chili-recipe/ used some hatch chilis and browned the chuck instead of smoking it. Working in my Itty bitty kitchen area. We'll see how it turns out around 6. Oh yeah, and I added some beans comrades.
Last edited by klflowers; November 13, 2022, 12:50 PM.Comment
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My entry for the cookoff is probably the tastiest chili known to man. I won 1st place in Terlingua with this back in 2005. I actually experimented for months until I created this mouthwatering and culinary delight! I’ll post the complete recipe tomorrow. But for now, here’s the main ingredients for: Texas Style Tuna Chili
Sure, there’s many variations of Tuna Chili, but none can compete with a true Texas Tuna Chili!
THE SECRET SEASONINGS
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Panhead John, so this competition already started? It takes me 3 days to make the perfect chili, so I kinda need to know when the turn in day/time is going to be...
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Can SteveB come out and play?
😁
I was offline when this thread started, so only found out about it a week or so ago. Could I pass this up. Heck no.
So here we go.
I made a traditional Texas chili.
NO BEANS about it.
Started off with 2- 3-1/2lb brisket flats. Seasoned with Heaven Made’s Ultimate SPG and a combination of
Hot Mexican chili powder, Ancho chili powder and Cumin. 1tbls each.
Smoked them for 3hrs. on my LSG. @225-235*. And sliced and diced them up. Didn’t bother temping them because of how long they were gonna be chilling out with all of the other goodnesses.
For the slurry I used:
6 dried Ancho’s steeped for 45min in hot water. Than stemmed and seeded.
6 small cloves of garlic
3 Anaheim peppers
3 jalapeños
3 habanero’s
35oz can of whole peeled tomatoes with juices
1 can chipotle peppers in adobo sauce. Blended until somewhat smooth.
2tbls Cumin
1tbls each:
Hot Mexican chili powder
Ancho chili powder
Chipotle chili powder
Cayenne powder
Oregano
Salt
Meanwhile I sautéed about 3 cups of diced onions and 4 small cloves garlic chopped in olive oil and some beef fat until translucent. Added the above spices and cooked for about 2 minutes.
Added the slurry to the pot and added
1 jalapeño and 1 Anaheim pepper diced.
Placed this on my BGE At 235* and added the brisket cubes. Cooked for 6hrs. stirring once every hour.
I didn’t take pics of every step, in fact I took very few.
If I left something out it’s because I’m tired of typing. 😁
Note: I opened a can of tomato paste but didn’t use it. No need cause the consistency was perfect.
Just let me know where to pick up my 1st place prize.
😂😂😂
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Not to scare the rest of you into weak kneed submission,
but I’ve started my chili cook. Thankfully, since I’ll be the one handing out the trophy, it won’t have to go far. 
CUTTING BOARD COURTESY OF RONB WOODWORKING INC.
FIRED UP THE BRONCO WITH B & B CHARCOAL AND A BIG HICKORY CHUNK
CHUCKIE GETTING SOME SMOKE FOR A FEW HOURS
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Wayne, right after I posted my response, I figured you were joking. 😂 I thought about deleting my response, but I decided to leave it in, to bring shame and ridicule to your spelling abilities. 😂 -
Agreed, the cutting board is absolutely beautiful! I posted mine here: https://pitmaster.amazingribs.com/fo...delivery-today -
Panhead John I can bring shame and ridicule on myself without anyone’s help. But thanks for thinking of me.Last edited by WayneT; November 13, 2022, 06:20 PM.
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Ok, so the Jags didn't live up to my guarantee. Not to worry, because I exceeded expectation on the chili. But I'm never watching football again. You can take that to the bank. Wait, Broncos - Titans is on...
Chili Verde with Pork Shoulder and Homemade Tortillas
Chili is not something we make much of here in Florida, but this would be worth doing again, without a doubt.
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Here we go. Of course there are beans. What is chili without beans? Cooked on the tripod over the fire.
No suit today. Have on my favorite attire.
Thank you again Panhead John for organizing this event
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Ok, so it's time to reveal my THIRD chili of the weekend...
First off, smoked a chicken on the Yoder - S&P only, a little cornstarch on the skin, too.
Pulled/chunked the chicken, added some sauteed red/yellow peppers and onions and some garlic paste:
Put together:
Then added spices - ancho powder, cumin:
Next, the poblanos, which I smoked off yesterday:
Added in some cannellini beans:
Next, chikkin stock and some heavy cream:
Put on the smoker (uncovered) for a couple of hours:
I added some cornstarch slurry to thicken it (is that cheating???) and then here is the final product:
I also added some cheesy cornbread, as you can see.
As a recap, here are my other two chilis from yesterday, a red semi-Texas style with smoked chuckie (and beans):
And a New Mexico pork chile verde:
So that's it for me - a weekend of chili cooking, and I'll have weeks of chili eating.
Hopefully that's enough to grant me the title, all of these chilis had every ingredient cooked on the smoker - except the chikkin stock, I guess. The only think I didn't cook in the smoker was the cornbread.
Everyone's done a great job, some great recipes here, a lot of variation and some great ideas (except the brussels sprouts and the tuna!). I might try some of these other recipes someday, once I eat all of these gallons and gallons of chili I made.
Time for a nap!Comment
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I betting there is going to be alot of flatulence in the pit tonight!
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CaptainMike The older I get... I take comfort in that when my dad would be in the hospital after surgery how excited the nurses would get when he farted. Time for a party! Just means things are moving along normally!
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Chilly, windy conditions threw my fire prep way off this morning, but my 3-pound Chuckie did make it over oak smoke for a couple of hours. A handful or two of chili powder, a bunch of other spices, some minced onions, peppers, and garlic, got sauteed, combined with the browned meat, and simmered before a trip to a 315º oven. A good hour in, a few beans joined the mix, and dinner got served about two point five hours later.
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28 once Whole tomatoes, 15 once fire roasted tomatoes, yellow onion green pepper (left out of pic.) Garlic. Smoked chuck roast, one pound ground beef.
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