using only fresh peppers for a chili con carne

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Loggy
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using only fresh peppers for a chili con carne

Postby Loggy » Wed Nov 01, 2017 7:55 pm

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
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02ebz06
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Re: using only fresh peppers for a chili con carne

Postby 02ebz06 » Thu Nov 02, 2017 12:56 pm

Sounds like an interesting twist on Chili. I bet it was good.

Welcome to the forum from New Mexico.
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Swamptrout
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Re: using only fresh peppers for a chili con carne

Postby Swamptrout » Thu Nov 09, 2017 7:35 am

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.
My obsessions - cooking, grilling, burning, smoking.
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Williep
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Re: using only fresh peppers for a chili con carne

Postby Williep » Thu Nov 09, 2017 8:57 am

Sounds good. Welcome to the forum. :salut:

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