blake murphy wrote:
> On 14 Dec 2004 06:41:07 -0800, wrote:
>
>
>>I make mine from smoky pulled pork and canned chipotle peppers. The
>>last time I made pulled pork in my WSM I did 4 butts (30 lbs) just to
>>stock up on meat for chili.
>>
>>1 1/2 lb pork
>>2 cans kidney beans
>>1 large can diced tomatoes
>>5 cloves garlic
>>3 tbs chili powder
>>1/2 cup red wine
>>2 yellow onions
>>1 can chipotle peppers (Herdez)
>>
>>Chop and combine all ingredients in crock pot and cook at low setting
>>for at least 8 hours. Salt and cayenne to taste.
>
>
> a whole can of chipotles? in adobo? your chili must be hot stuff,
> indeed.
>
> your pal,
> blake
>
howdy........i make a chili that is sorta like the one above...i use
pulled pork and chorizo that i've made. And black beans.....i dont have
a recipe but it is sorta like the amounts below....
Olive oil to saute in
Choppped yellow onion...2 medium
chili powder to taste..maybe two TBS.(i make my own from toasted and
crushed chili's)
one tsp. chipoltle powder
Mexican oregano.....tbs. or so
one pound chorizo, sliced.....
saute with above to toast herbs and chili powder
one quart chix stock to deglaze
one cup dry red wine
diced tomatoes.....two cans....fifteen oz each i think
two cans black beans, rinsed, and drained
some smoked pulled pork for taste....maybe a pound at most
simmer and check for seasonings and go to taste.....better' if ya let it
sit for a day.....