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 Posted - 12/05/2007 : 14:56:06
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I was wondering if any of you might have a good BBQ Chili recipe they wouldn't mind lending out. I found one that called for some bbq pulled pork and was thinking about "cheating" and using some 17th Street pulled pork since it is probably my all time favorite...
I don't have a side box for my smoker yet (It's a char-griller) and it's a pain in the butt to smoke with it for an extended period of time. Any tips, ideas, do's and don't's, etc? Thanks a bunch!
-Jared |
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Posted - 12/05/2007 : 16:09:49
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That recipe comes from having left over pulled pork and yes it makes killer bbq chili just use it instead of beef works great.
chuckthemillerman |
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Posted - 12/05/2007 : 16:59:46
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AND IF YOU REALLY WANT TO KICK IT UP A KNOTCH MIX PULLED PORK AND CHOPPED BRISKET
Welcome To Orange Nation
keep it simple
Lets Do The Dew #88 Dale Jr.
Lang 60
FBA Member
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Posted - 12/06/2007 : 03:25:14
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just play with different types of chili until you come up with a flavor profile you like.. annehiems, anchos, guajillos, cascabels, chipotles, and passillas.. I stay away from cayenne, cause to me, it brings nothing to the table, but heat, and no flavor
Bob
BBQ Capital of the World, Lindenhurst,NY
Certified Barbeque Judge #9312
Research Analyst, Creepy Foil Division, Alquea Aluminium
Professor of Dazzology
PH.D- Lamb Brinology
CMDR: Arctic Avian Arial Armada.. born to bomb warm weather abodes
Denizen of the Big Spare Rib, formerly known as the Big Apple
Inventor/Distributor of the North of the Mason Dixon Line to South of the Mason Dixon Line Slow Talker, Slow Hearer, Translator
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107cain
Starting Member
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Posted - 12/06/2007 : 04:08:55
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I don't have a recipe,because I cook it the same but a little different every time. I use ground beef, ground pork and/or ground chicken in my chili.If I have any leftover roast or shoulder,it goes in also or instead of the ground meat. Lots of onions, garlic, mushrooms, but very few chili beans. The ones I do use are the hot ones. Ketchup, brown sugar, vinegar, various and different peppers each time...I even use those pickled yellow pepper rings you put on pizza...you name it,I have probably tried it in chili. 
Located in the Grand State of Confusion....Oh-Hi-Uh
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Posted - 12/06/2007 : 11:35:56
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Jared, I have a side box with a gas burner (After Burner) for sale. PM me if interested. Rag
Eat Hog
Cook Hog
Ride Iron Hog
KCBS Certified Judge 22139
Char-Griller offset w/Afterburner (retired)
Lang 60 Deluxe
Habanero Hog Comp Team
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Posted - 12/07/2007 : 16:23:20
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I use smoked brisket as the meat. This is some GOOOODD stuff.If you dont like just REAL hot,back off on the Chili Peppers. Good luck and have fun
Ingredients:
3 lbs cubed smoked brisket point
1 cup Onion
5 Pods Garlic
2 Ortega Chili Peppers
1 can Chicken Broth
1 can Beef Broth
1 can Tomato Sauce
5 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Hot New Mexico Chili Powder
Instructions:
Sautee onions in 1 tsp Wesson oil
Add meat and cook til meat is soft
Add the chicken broth
Simmer 1 hour
Add:
1 can tomato sauce
Chili peppers
chili powders and cumin
Simmer 1 hour and Salt to tast
Gator
We like big butts
Busy Bee Cafe
FBA Member/Judge Bigbuttsmokers@hotmail.com
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Posted - 12/07/2007 : 16:35:59
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Where's the beans Gator??  |
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Kentuckiana Gib
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USA
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Posted - 12/07/2007 : 18:45:55
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I prefer ground meat in either red or white chili. For the red chili it's ground bison and for the white it's either chicken or turkey. The beans in the red chili will be red, black or pinto whichever is in the house. I always cook the beans in the season mix until they are done before adding anything else. Like a lot of the guys here it's hardly ever the same twice but there is a basic recipe.
Like was said above just start and play around adding or deleting something with each batch until you have what you like.
Here's how I start. We don't like hot chili so there is just a bit of burn on the throat as this one goes down.
2 pounds dry beans cooked with 5 Tablespoons of Mexene brand chili powder.
2 pounds ground bison browned
1 pound plain sausage browned
1 medium chopped onion cooked with the meats
3 15 oz. cans of fire roasted tomatoes
Salt as needed.
Anything else you might like to try out.
Something usually gets changed every time it's made.
From brick pits to a CG Smokin' Pro |
Edited by - Kentuckiana Gib on 12/07/2007 18:52:15 |
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Posted - 12/07/2007 : 18:53:09
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Kentuck..I was giving Gator a hard time..Texas doesn't cotton to beans in their chili! If the flavors of the chili was great, I wouldn't care about beans! I'm always open to different recipes for chili, or just about any other food.. |
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Posted - 12/07/2007 : 21:10:43
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Beans are against the rules in a chili cookoff.Hookem horns Mike . Sooners had a great year this year.Congrates my friend
Gator
We like big butts
Busy Bee Cafe
FBA Member/Judge Bigbuttsmokers@hotmail.com
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Posted - 12/07/2007 : 21:47:00
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HERES SOME GOOD ONES
http://www.chili.org/recipes.html
Welcome To Orange Nation
keep it simple
Lets Do The Dew #88 Dale Jr.
Lang 60
FBA Member
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Posted - 12/07/2007 : 22:06:17
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| I know Gator..just givin' ya a hard time!! And thanks..but there's one more game to go..maybe I can try some of that Gator chili, or your restaurant one of these days.. |
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Posted - 12/08/2007 : 04:03:08
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GATOR YOU HAVE MY ALL TIME FAV CHILI RECIPE .. I HAVE 3 CUPS ONION AND ALL BEEF BROTH BUT OTHERWISE MY "MOST FAVORITE" RECIPE .. HAVE WON A FEW TROPHYS WITH THAT ONE ..AND OF COURSE MY CHILI MIX SEZ BUCKSNORT ON THE LABEL .. THATS 5 THUMBS UP
love ya ...billy |
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Posted - 12/08/2007 : 05:37:05
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LOTS of folks love that one Billy. Thanks! I make it 3 gallons at a time and sell it for $4.00 a bowl. Most of the time I go thru the whole 3 gallons in one or two days. I have had 2 different requests for folks to buy it by the gallon. My kids are always excited when I make it at home.Its REAL chili
Gator
We like big butts
Busy Bee Cafe
FBA Member/Judge Bigbuttsmokers@hotmail.com
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Posted - 12/08/2007 : 08:16:56
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I do something a bit different with my smoked brisket chili. I usually use a meat grinder in the biggest grind I can on a brisket that I have smoked first (don't forget to grind the fat too for more flavor). It is a really smooth texture when recooked in the chili. I also sautee my onions and peppers in butter after using a food processor to chop up the pieces very fine before adding to the chili.
Bill Junction City, KS |
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