Have a chili cookoff in about a month, so since I'm in town all weekend, I figured this would be a good chance to try out some tweaks to the recipe. Two years ago, the last time I went, I won for best overall. But I figure I can't come back with the exact same recipe... Gotta make some changes!
So this time, I smoked up some Tritip and shoulder country ribs last night. Chopped up the rib meat pretty good and cubed the tritip.
Threw it into a pot with some chicken stock, spicy V8, tomato sauce and some diced tomatoes. Dumped in some ancho chili powder, new mexican red chili powder, mexican oregano, garlic, and onion powder.
Have it going in the dutch oven with a few chunks of hickory.
Last time I did this, I used ground pork sausage, so it'll be interesting to see if the country ribs substitute well for it. We'll see in about 3 hours!
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0 • Off Topic Disagree Agree Like- Spam
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0 • Off Topic Disagree Agree LikeIn other words, why not dance with the one that brung ya?
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0 • Off Topic Disagree Agree LikeOther thing I'm thinking about doing is finding a nice crusty bread recipe and cooking up mini loaves in muffin tins. Then cutting a hole in the top and serving it up in mini bread bowls!
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0 • Off Topic Disagree Agree LikeSourdough is perfect for chili bowls.
Steve
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0 • Off Topic Disagree Agree LikeOld El Paso Enchilada Sauce
Masa (to thicken a bit and add flavor)
Penzey's Southwestern Spice)
Gebheart's Chili powder
Are you going to add beans? A combo of pintos and kidneys work well.
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0 • Off Topic Disagree Agree LikeComing along...
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