Chili purists are going to hate this one.
I started with a pound of ground pork and mixed in some Meat Church Dia De La Fajita. Then formed it into sort of a squished meatball and added a bit more seasoning on top.
Then I made up the chili base in an aluminum pan, a can of black beans, can of pinto beans, can of fire-roasted chopped tomatoes, half a diced red onion, a packet of chili seasoning and a cup of beef broth.
Now, set the pork "over the top" of the chili base and get it into the smoker at 250 for about an hour
And hour later and we're looking good. Crank the heat up to 325 and wait for the meat to hit 150 internal
Once the meat hit 150, I removed it to the house to rest a bit before chunking it up
Back into the chili you go... and let it ride for another half hour or so to thicken up
All done
Served over Cajun tater-tots and topped with shredded cheddar, diced onions, sliced jalapenos and sour cream
Thanks for looking!
I started with a pound of ground pork and mixed in some Meat Church Dia De La Fajita. Then formed it into sort of a squished meatball and added a bit more seasoning on top.
Then I made up the chili base in an aluminum pan, a can of black beans, can of pinto beans, can of fire-roasted chopped tomatoes, half a diced red onion, a packet of chili seasoning and a cup of beef broth.
Now, set the pork "over the top" of the chili base and get it into the smoker at 250 for about an hour
And hour later and we're looking good. Crank the heat up to 325 and wait for the meat to hit 150 internal
Once the meat hit 150, I removed it to the house to rest a bit before chunking it up
Back into the chili you go... and let it ride for another half hour or so to thicken up
All done
Served over Cajun tater-tots and topped with shredded cheddar, diced onions, sliced jalapenos and sour cream
Thanks for looking!
