Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Barbecued Chili

Recipe from: Insane Chicken

1 large, approximately 7 pound chuck roast
1 ½ pounds ground pork
10 dried chipotle chilis
15 dried mild red chilis
1 tablespoon Mad Dog Liquid Fire Hot Sauce
1 meduim can peeled tomatoes
1 red bell pepper
1 large or 2 medium sweet onions
1 pound bacon
semi-sweet chocolate
3 or 4 cloves carlic
1 can dark red and light red kidney beans
Bone Suckin' Sauce Rib Rub
salt
pepper
cumin
oregano

Smoke the Chuck roast using Bone Suckin' Sauce Rib Rub and your favorite wood until it is falling apart, about 9 hours. Or smoke it until its smoky and then put it in a covered pan in the oven until its ready to fall apart. Pull it apart into big chunks (about the size of you little finger—not slivers). Cut open the chili peppers and remove the seeds and stems. Cover them with boiling water and let them sit until they have plumped up. Put them into a blender and whir until smooth. You may need to add more water. Do not take a big inhale of the delicious smelling steam!! Make two seperate chili sauces with the two types of chilis. Fry the bacon until its crisp. Chop it up and put it aside. Fry up the ground pork until its somewhat browned. Take most of it out and leave about ¼ of it in the pan. Brown that up until its very brown, reduced to hard little gritty stuff. Coursely chop the onion, and the garlic, and fry them up in some of the bacon fat. The kitchen should be smelling good by now. Roast the red pepper and remove the skin. Cut it into ¼ inch wide slivers. Throw everything you've prepared, along with the peeled tomatoes


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