Sunday, February 21, 2010

Q Chili

This is a recipe I came up with after smoking some pork one weekend and we needed to eat up the left overs so they wouldn’t go bad. It was a hit with the family. I also do competition BBQ some weekends and sometimes we enter the “anything but” category. We needed a dish for one competition so I made this. It was a hit with my team and came in third.

1 Onion

4 cloves of crushed garlic

2 TBLS Olive Oil

1 bottle Woodchuck Cider (your choice of flavor)

1/4 Cup soy sauce

2 TBLS Worcestershire Sauce

2 TBLS Apple cider vinegar

2 TBLS Mustard BBQ sauce

1lb smoked pulled pork (no sauce)

1 roasted pablano pepper

2 roasted bell peppers (red and yellow)

1/4 tsp cayenne pepper

1/4 tsb black pepper

1/4 tsp celery salt

1/4 tsp paprika

1 tsp Chili powder (or to taste)

1 can diced tomatoes

1 can black beans

  1. Dice the onion and saute in a pan with the olive oil and garlic until it is translucent.
  2. Add cider, soy sauce, worcestershire sauce, apple cider vinegar and BBQ sauce; bring it to a boil and let it reduce down.
  3. Add the pork and mix it in.
  4. Chop up the roasted peppers and add them to the pot. Let it simmer for a bit. (you can put it in a crock pot at this point to let it simmer for a while or to keep it hot when serving)
  5. Add all the dry spices and mix it up.
  6. Add the tomatoes and the black beans and mix it up. Let it simmer until the smell makes you want to dig in.

I like to smoke the peppers when I make BBQ pork which gives the chili another level of flavor. When I make this I add some of my rub and use the mustard sauce I make. I have found the heat in it comes after the initial flavor to the back of your throat but it is not overpowering.

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