5 lbs of pulled pork
3 28 oz cans diced tomatoes and juice
1 14.5 oz can diced tomatoes with green chilies
2 14.5 oz cans tomato sauce
5 cups water
1/2 cup apple juice
1/2 cup apple cider vinegar
2 15 oz cans pinto beans
2 15 oz cans dark kidney beans
2 15 oz cans Bush chili beans
1 15 oz can corn kernels drained (optional)
3 small med heat peppers seeded and chopped
1 hot pepper chopped with seeds
1 small green pepper
1 lrg yellow onion
1 whole head garlic, hulled and chopped
Thanks for reading today! I've missed having anything to write about and am glad that I can bring you a recipe I'm working on for pork chili. This batch was close to what I have in mind for a perfect chili and only a couple of changers are needed the next time I prepare it. This recipe doesn't involve cooking outdoors, however one of the ingredients, pulled pork, was smoked outside for 13 slow and savory hours. That recipe and technique can be found here.
I'm not going to provide measurements today because I do not cook that way. I can't even think of the last time I used a teaspoon or a tablespoon to add an ingredient to what I am cooking. I will give some rough estimates but if you make this or use the recipe as a base for your own, use more or less of an ingredient to create the flavor you want. This way my recipe becomes your guide and your chili is your own creation. Just keep in mind that heat from peppers takes time to develop as you cook. Do not keep pouring cayenne pepper in until you get your first burn or heat, because that stuff will develop and come back to ruin your batch.
Add ingredients with heat sparingly at first, until you have a knack for knowing the ingredient. Fresh peppers are the best for a recipe like this because they are really robust and compliment the pork well. Fresh peppers will open the nasal passages and please your senses. If you can't get fresh peppers in your area, just make sure to use a recently purchased container for freshness and flavor. Do not store your spices over the stove as they'll loose flavor their fast. Store them in a cool dry and dark place.
OK, let's get in the kitchen and get started on our chili before the first snow sets in. I live in Florida and don't have to worry about snow, but i know some of you enjoy it every winter. I miss it, and i don't. It was great when I was a kid. The first thing we are going to do is get all of our ingredients together. I like to place my veggies on a cutting board together and gather everything close by, so I know it's there when I need it. I don't like to be rooting through cabinets or the fridge while cooking.
Afterthoughts: My friend and neighbor suggested that there was entirely too much meat in this dish and that it needed more corn and beans. I agreed with him 100% and next time we'll use two cans of corn and will reduce meat by about half. We will also double the amount of beans, as there simply weren't enough for the amount of chili that we prepared. The beans were sparse in the bowl. The spices were right on though, so we'll leave those as is next time. This chili had a wonderful aroma and a pleasant hot spicy flavor that didn't have you running to the faucet to put out a fire. This recipe made about 10 quarts of chili and it freezes well.
Until next time - Keep on smokin!