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re: BBQ Chili Recipes
Posted on 10/20/20 at 8:55 pm to GeauxTigers0107
Posted on 10/20/20 at 8:55 pm to GeauxTigers0107
Yeah, I love mushrooms, but will probably leave those out as well.
0
Posted on 10/20/20 at 9:35 pm to Chucktown_Badger
Posted on 10/21/20 at 8:55 am to Chucktown_Badger
This was a two pound tri tip and it made plenty. Just save some of your brisket.
Posted on 10/21/20 at 9:11 am to Sun God
Chorizo or plain ol breakfast sausage is my answer for making your chili stand out. Also a big fan of chipotle chili powder. Never tried making a paste, but i like this idea and will try. Always always add a pork product tho - I do 1lb beef, 1lb sausage, 1lb bacon. It turns out amazing
Posted on 10/21/20 at 10:15 pm to Wasp
quote:
Wasp
That seems like a decent amount of work but I'm gonna try it. May halve the recipe though. I'm guessing i just use the paste to replace the powder and maybe some ketchup? Or add it to taste?
Check that... just saw, further down: Chili purée can be substituted about 4:1 for chili powder (i.e., use four tablespoons of purée for every tablespoon of powder called for in a recipe)
This post was edited on 10/21/20 at 10:21 pm
Posted on 10/22/20 at 9:33 am to Chucktown_Badger
It freezes really well too. The chili’s come in a big bag so ratio them and make double or triple.
Posted on 10/22/20 at 7:25 pm to Wasp
Ok, I think I have everything, though I forgot the smoked salt in the cart at Jewel.
I do have a couple questions though on this chili paste...
1) 1 quart of chicken stock to that few chilis doesn't seem like a paste, it seems like a broth/soup. Are those amounts right?
2) When it says "2 whole chipotle dried chilies canned"...does it mean 2 cans, or one can and take out two chilis with some sauce?
Also, I'm going to smoke the pork AND the bacon.
I do have a couple questions though on this chili paste...
quote:
3 whole sweet fresh dried chilies, such as costeño, New Mexico, or choricero, stems and seeds removed
2 small hot dried chilies, such as árbol or cascabel, stems and seeds removed
3 whole rich, fruity dried chilies, such as ancho, mulato, negro, or pasilla, stems and seeds removed
2 whole chipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce
1 quart (950ml) homemade or store-bought low-sodium chicken stock
1) 1 quart of chicken stock to that few chilis doesn't seem like a paste, it seems like a broth/soup. Are those amounts right?
2) When it says "2 whole chipotle dried chilies canned"...does it mean 2 cans, or one can and take out two chilis with some sauce?
Also, I'm going to smoke the pork AND the bacon.
This post was edited on 10/22/20 at 8:53 pm
Posted on 10/23/20 at 9:14 am to Chucktown_Badger
If you haven’t already, just add the chicken stock to cover the peppers. And if I recall just two peppers.
Use the other can later to make some honey chipotle chicken in the oven with leg quarters. Purée the can and add some condensed chicken broth and then braise the quarters in the oven with some honey as well.
Use the other can later to make some honey chipotle chicken in the oven with leg quarters. Purée the can and add some condensed chicken broth and then braise the quarters in the oven with some honey as well.
Posted on 10/23/20 at 11:53 am to Wasp
quote:
If you haven’t already, just add the chicken stock to cover the peppers. And if I recall just two peppers.
I'll start there. Thanks man.
Posted on 10/27/20 at 9:58 am to Chucktown_Badger
Reporting back with some pics from the chili event.
Crisped up some bacon in the smoker to include. I was running it hot to get the pork done, so it didn't pick up as much smoke as I would've liked. I also didn't include enough.
Pork came out quite nice.
Chili paste prep...kinda winging it because the recipe called for too much chicken stock.
Paste actually came out really well.
Onion, jalapeno, orange pepper...should've maybe used a bit more jalapeno
Chili coming together. The stuff that looks like corn is pepper, the stuff that looks like black beans is the pork bark. I didn't put any beans in cuz frick beans. It's not anywhere as thin as it appears in this picture.
Pic of all three...my smoked pork is on top, Cakes' chicken chili verde on the left, her friends buffalo chicken on the right. All three actually tasted great.
A couple other learnings...the recipe that I started from was way off. I put those initial amounts in and it was more like a stew. So I just started going rogue with more V8, chili paste, chicken stock, etc. to get the volume up. It was a little sweeter than I expected, but that worked well. All in all I'd say it was pretty damn successful and everyone liked it.
Crisped up some bacon in the smoker to include. I was running it hot to get the pork done, so it didn't pick up as much smoke as I would've liked. I also didn't include enough.
Pork came out quite nice.
Chili paste prep...kinda winging it because the recipe called for too much chicken stock.
Paste actually came out really well.
Onion, jalapeno, orange pepper...should've maybe used a bit more jalapeno
Chili coming together. The stuff that looks like corn is pepper, the stuff that looks like black beans is the pork bark. I didn't put any beans in cuz frick beans. It's not anywhere as thin as it appears in this picture.
Pic of all three...my smoked pork is on top, Cakes' chicken chili verde on the left, her friends buffalo chicken on the right. All three actually tasted great.
A couple other learnings...the recipe that I started from was way off. I put those initial amounts in and it was more like a stew. So I just started going rogue with more V8, chili paste, chicken stock, etc. to get the volume up. It was a little sweeter than I expected, but that worked well. All in all I'd say it was pretty damn successful and everyone liked it.
This post was edited on 10/27/20 at 10:01 am
Posted on 10/27/20 at 11:13 am to Chucktown_Badger
Looks delicious. IWEI
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