bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Between the Throwdown, and a few recent questions about whether or not you can use pulled pork to make chili, I broke down and am making a batch. I'm making a very simple Texas Red. I don't think it's all that spicy, but some people tell me it's rather spicy. I know I like it, but then again I like pulled pork and I like chiles, so go figure that I like this.:tongue:
It all started with some pulled pork I made on Monday...
I also carmelized some onions. Because I had work to do that day, I carmelized the onions in my crock pot. That way they could sit and sit and I could work and work while the butts cooked and cooked. If only I had the day off and was drinking beer.:roll: Here's 4 1/2 pounds of onions in the crock before cooking...
...and here they are 12 hours later...
Oh, while the butts were cooking I did toss on a couple yardbirds to eat for dinner. The birds were done a few hours before the butts were to be done. I pulled all the meat off the bird carcasses and tossed both of the carcasses in a pot...
...then I decided rather than use water to make broth, I would use Apple Cider. Don't judge me!:evil: It's my broth dammit!:biggrin: So here are the carcasses in the pot topped off with Apple Cider...
...and a few hours later when the broth was done...
The pork meat, leftover pulled chicken meat, chicken/cider broth and carmelized onions all went in the fridge. The next couple days I muched on leftover chicken and pork, and found many various uses for the carmelized onions.
Finally today came and I had a chance to make some chili!:eusa_clap I started off by filling my Blendtec pitcher halfway (packed) full of dried chiles with as many seeds removed as possible. These were mostly New Mexico, but also about 3 Ancho and 4 Guajillo Chiles as well. On top of the chiles I put carmelized onions, and then poured in apple/cider broth to the top of the pitcher to help it blend.
Then I turned it on lowest setting and slowly ramped up to the highest setting, and guess what?
IT BLENDS!
I poured that into my trusty crock pot...
...and then I added pulled pork...
And then I added some chopped up (actually I tore them up by hand) chiles. These are again primarily New Mexico, but also a couple Ancho and 3 or 4 Guajillo. These are my favorite things to eat in Chili. Well, the meat is important too, but these chunks of goodness are the best!:biggrin:
...then I topped it off with some water...
...added some seasonings (Cumin, Garlic Powder, Pasilla Chile Powder, Salt and Pepper)...
And then I stirred it up.
Now I have it heating up in the crock for dinner tonight. I'd eat it now, but I like my chili warm. Also, the chunks of chile are better after they have absorbed some liquid, so best to wait.:biggrin::biggrin::biggrin:
It all started with some pulled pork I made on Monday...
I also carmelized some onions. Because I had work to do that day, I carmelized the onions in my crock pot. That way they could sit and sit and I could work and work while the butts cooked and cooked. If only I had the day off and was drinking beer.:roll: Here's 4 1/2 pounds of onions in the crock before cooking...
...and here they are 12 hours later...
Oh, while the butts were cooking I did toss on a couple yardbirds to eat for dinner. The birds were done a few hours before the butts were to be done. I pulled all the meat off the bird carcasses and tossed both of the carcasses in a pot...
...then I decided rather than use water to make broth, I would use Apple Cider. Don't judge me!:evil: It's my broth dammit!:biggrin: So here are the carcasses in the pot topped off with Apple Cider...
...and a few hours later when the broth was done...
The pork meat, leftover pulled chicken meat, chicken/cider broth and carmelized onions all went in the fridge. The next couple days I muched on leftover chicken and pork, and found many various uses for the carmelized onions.
Finally today came and I had a chance to make some chili!:eusa_clap I started off by filling my Blendtec pitcher halfway (packed) full of dried chiles with as many seeds removed as possible. These were mostly New Mexico, but also about 3 Ancho and 4 Guajillo Chiles as well. On top of the chiles I put carmelized onions, and then poured in apple/cider broth to the top of the pitcher to help it blend.
Then I turned it on lowest setting and slowly ramped up to the highest setting, and guess what?
IT BLENDS!
I poured that into my trusty crock pot...
...and then I added pulled pork...
And then I added some chopped up (actually I tore them up by hand) chiles. These are again primarily New Mexico, but also a couple Ancho and 3 or 4 Guajillo. These are my favorite things to eat in Chili. Well, the meat is important too, but these chunks of goodness are the best!:biggrin:
...then I topped it off with some water...
...added some seasonings (Cumin, Garlic Powder, Pasilla Chile Powder, Salt and Pepper)...
And then I stirred it up.
Now I have it heating up in the crock for dinner tonight. I'd eat it now, but I like my chili warm. Also, the chunks of chile are better after they have absorbed some liquid, so best to wait.:biggrin::biggrin::biggrin: