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Carroll Shelby & Chili's

193
160
Exp. Type
HPDE
Exp. Level
3-5 Years
Huntsville, AL
Not a fan of Chili’s chili or Carroll’s for that matter...

Smoked Pork Shoulder Chili Verde
1614480599624.jpeg


Three time first place brisket chili
1614480691269.jpeg
 
193
160
Exp. Type
HPDE
Exp. Level
3-5 Years
Huntsville, AL
1614561799843.jpeg


Competition:
Use at least 4lbs of brisket
Leave out all beans (not permitted)
Use only Mexican Oregano
Use at least half a round of the Ibarra (I use a full round)
Use only Mexene Hot chili powder

I don’t have a recipe for the pork chili verde. I made it up during Corona lock down. I do need to write one up.

BTW, it’s warm...especially the second day.
 
Last edited:
If you like your Chile HOT,HOT...dice a couple Scotch Bonnet peppers to add to the mix...keep a fire extinguisher close by after that!...Never met a Chile I didn't like...al tho the Scotch Bonnet variety is a little too hot for me....I learned that the hard way..............................
 

Dave_W

Cones - not just for ice cream
208
209
Exp. Type
Autocross
Exp. Level
20+ Years
Connecticut
One of the keys is to bloom the spices in oil while sauteeing as Patrick instructs - doesn't taste the same if you add them to the pot after the liquid and just boil them, as many of the flavor compounds are oil-soluble instead of water-soluble and also take temps above 212F to develop properly. I usually also deglaze the pan with 1/2 a bottle of beer after doing the sautee - my theory is there are additional alcohol-soluble compounds that the beer helps distribute. And I get to drink the other half. I actually use both a pot and frying pan so I can sautee in batches, but I'm browning raw meat as well. I also like the malty notes a dark beer adds - don't use one that's too hoppy as the hops can turn bitter with cooking.
 

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