The Texas BBQ Forum

Started off with about 3 pounds of ground pork shoulder. Yep, wild pork! I cubed it all up and seasoned it with salt, pepper, chili powder, paprika, ground cumin, and a tad bit of brown sugar; let it mellow out overnight in the fridge then ground it up the next day. Here it is browning in the pan!



I also took the bone and simmered it with some carrots and celery to make some stock, no pics of that lol. I seasoned again using more of the same stuff I put on the cubed shoulder, but added garlic and onion, added the stock I made, and simmered for about an hour. When I was ready for the tomato sauce, I made that as well! Took about 15 ripe Roma tomatoes and boiled them for about 6 minutes. Then peeled and chopped them and tossed them into a pan with some basil, salt, pepper, and a little more chili powder. Let that simmer for about 40 minutes, then into a blender it went. After all blended up, I added to the pot and let simmer for another 3 hours. Talk about good!



This is the second batch of chili I have ever made, and the first batch without using one of those chili kits. The taste was exactly what I was looking for, but overall, it just looks boring. I am not one that enjoys beans in my chili, but I don't think a can or so of some reds would have hurt it.

Looks fine to me. Nothing better than some homemade chili. No need to turn it into stew with those beans.

When we cook a bunch like that and have leftovers I usually make spaghetti red out of it. Serve the chili over spaghetti noodles with a big like of shredded cheese on it. Good stuff.

Yep, sure looks like the real deal. Nice. CF

Looks fine to me. Nothing better than some homemade chili. No need to turn it into stew with those beans.

Thanks! On another note, I added some ketchup to the leftovers; just a tad. Maybe 1/2 cup or so to about 1.5 quarts of chili. This kicked the flavor into overdrive without being overpowering. I don't know how to explain it

Wow, it looks so awesome. I just going to make but to sure myself I opened this page and after that I prepared this recipe and it turned out superb. Thank you so much for sharing this.

If you want to spruce up the visual, you could always throw in some rough chopped bell peppers and onions.

But I think it looks fine.

I prefer to leave that stuff on the side and let people add it in as desired.

Postby Txdragon » Tue Aug 20, 2013 2:19 am

LOL....oops.

yup, 'ol Joseph's been "exhuming chili posts" this morning - - - nothing personal, Joseph, just picking atcha a little - - BTW, Welcome to the Forum