I recently used a hickory smoked pork butt that had been in the freezer for a couple of weeks. This pork butt was cooked with carrots, potatoes, onions, and portabella mushrooms.
I added the thawed out port butt with the above mix.
What I did that was different from any chili I have ever made was use raw and cut peppers and tomatoes only, along with shallots and garlic. I left out chili powder for the first time ever. The chili was fantastic, I broke out in a sweat on my forehead, arms and face. I feel really the best I have in my almost 60 years. Following are the peppers I used: pasilla peppers (sauteed with shallots and garlic.) Serrano peppers, Jalapeno peppers, green bell, and one very small Habanero. I used vegetable stock for liquid and added 2 cans of Bush's Pinto Beans.
Tonight I am using the left overs plus a another container of the hickory smoked pork butt. with the same peppers, but using two pots, because my better half isn't as much of a fan of raw peppers as I. The only dry spice I added last night and tonight is a 1 tablespoon of salt. Let me know what you think!
Thanks,
Loggy
using only fresh peppers for a chili con carne
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- Pilgrim
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Re: using only fresh peppers for a chili con carne
Sounds like an interesting twist on Chili. I bet it was good.
Welcome to the forum from New Mexico.
Welcome to the forum from New Mexico.
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Re: using only fresh peppers for a chili con carne
Welcome to the forum.
I grow a ton of peppers at home and am always looking at different ways to use them.
Will give this a go for sure.
I grow a ton of peppers at home and am always looking at different ways to use them.
Will give this a go for sure.
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Re: using only fresh peppers for a chili con carne
Sounds good. Welcome to the forum.
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