Update: I won my class! Well, tied actually. But I got a trophy, none-the-less.
Every year, the Ojibwe Forest Rally committee throws a chili cooking competition called the Chili Off. For a handful of years, I entered my famous seafood chili¹ and won in my category. This year I’m trying something a little different.
I call it Smokin’ Swine.
- 4 Serrano Chilis
- 3 Jalapeno Chilis
- 3 Green Bell Peppers
- 1 Yellow Onion
- 2 Bulbs Garlic (yes…bulbs)
- 1 Lg Can Black Beans
- 1 Md Can Tomato Paste
- 3 Md Cans Diced Tomatos
- 1 Lb Thick Cut Bacon
- .5 Lb Chorizo
- 2 lb Pork Roast
Based on the above, the ‘swine’ part is pretty obvious. Here’s where the ‘smokin’ comes in. On the way home, I picked up some charcoal and mesquite wood chips. I fired up the grill and dropped in some foil-wrapped chips. Once it was all smokey, I tossed the chilis, peppers, garlic and onions on the grill. Sure, I wasn’t truly smoking them. It was more like cooking them slowly with some smoke in the grill. Anyway, after a few rotations I peeled, diced, chopped, and chucked them in the pot, with the tomato products. I also added the beans later.
Now for the pork. I added some more charcoal and wood chips to the grill and the pork roast, which was previously rubbed with cumin, paprika, salt, pepper, and some oil. I let that cook/smoke for some time, flipping once. I wish I had cooked it slower, but it was pretty good. It kind of tasted like dry rubbed ribs. It had a nice smoke layer and was very juicy. I cubed it and chucked it in the mix. While the roast was on the grill, I cooked up the bacon nice and crispy. When that was done, I snagged some bacon grease and cooked the chorizo in it. Now all the pork is in the pot.
Last step was to add some adobo. I’ve never used it and didn’t quite know what the hell it was. But it did a good job thickening it up.
There you have it. A bunch of smoked veggies and a ton of pork.
¹ Scallops, crab, shrimp, corn, cream, onions, jalapenos, serranos, red/yellow/orange bell peppers, great northern beans, spices.