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Old 09-25-2007, 07:02 PM   #1
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Pork instead of beef??

anyone ever used spiced pork instead of beef for Chili.

I have a cook off this weekend. While I love my Chili I think I want to try something new.

I can't decide if I should boil the pork down and shred it, or cube it up and saute with the onions and peppers.. In any case I will have to change out the flavors to a little softer edge due to the lighter flavor of the meat.

Opinions??

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Old 09-25-2007, 07:20 PM   #2
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If you do pork, I would cube it - should be very good ! Could use both !
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Old 09-25-2007, 07:31 PM   #3
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A pork chili might be very good. I know when I do mexican food I reach for pork more often than beef or chicken. It has more depth of flavor than chicken but isn't as heavy as beef.
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Old 09-25-2007, 11:04 PM   #4
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Well - since we have options here - I can't imagine how a smoked pork butt, shredded in chili stuff, could POSSIBLY go wrong! ....Shredded or chopped after it's cooked - it just doesn't matter IMHO.
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Old 09-25-2007, 11:13 PM   #5
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Yum, sounds like a win-win situation.
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Old 09-25-2007, 11:24 PM   #6
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Cube your pork and go for it
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Old 09-26-2007, 12:23 AM   #7
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Ooooh Jeff, I think pork sounds wonderful in chili. Shredded would probably keep the texture closer to traditional chili but cubed might allow the flavor of the pork to come through stronger in each bite full. Do you use beans in your chili? If so, I think the cubed might really look awesome as well as taste great. Be sure and let us know what you decided on and how the cook-off went!
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Old 09-26-2007, 09:32 AM   #8
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Boil and shred or cube and sauté are more a function of the cut you choose. If you go with a shoulder or butt, it’ll shred even if you do cube it. If you go with a loin, it will hold together longer under the heat. What cut are you thinking of using?

Either way, I think a pork chili will be outstanding! I don’t know if you’ll win a competition with it though.....it depends on the whether the judges are purists or traditionalists.

If you wanted to be confident about winning, smoke a brisket, then cut it up and use that as your meat in the chili.
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Old 09-26-2007, 10:03 AM   #9
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I have 10 or 15lbs of pork loin in the freezer. I probably pull a 1.5lb hunk out(already cut down) and use that. I think I will go with cubed, but I am going to cook it with smoked fat back bacon to add a smoky element.

I'll try and take pictures and I will definitely let everyone know how it goes!


Yes.... I do like beans in my chili... Actually, I like beans about any time....
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Old 09-26-2007, 10:30 AM   #10
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Chili with smoked pork butt sounds interesting, however there may be one problem.

The ICS rules allow chili made with any meat. But it cannot be pre-cooked. Am not sure how they would look upon smoked pork butt. My guess is that it is pre-cooked enough as to be a no-no. But heck if I know for sure.

But if one is just making chili without ICS rules, and I typically do, I think it would make a fine bowl of red.

People use pork in chili competitions all the time. Or mixtures of pork and beef.

Good luck.
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