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Leftover pulled pork, brisket or rib meat Jailhouse Chili

Rubs Used: Big Bob Gibson's BBQ Rub
Pellets/Charcoal Used: Hickory
Fuel Used: Lump
Pit Temperature: Low and slow...
Desired Internal Temperature: Perfection
Cooking Time: 4 hours

Directions

This is a recipe that is my stand by to use up my left over pulled pork, ribs or anything I cook more of than we can eat in a day or 2. Everyone loves it. 

 You can do it in a Dutch over, a big sauce pot or a crockpot while working. It takes about 2 hours on the stove and 4 hours in the crock pot.

Jailhouse Chili... I call it. 

 
Legend has it that the Ohio prison system made such good chili the prisoner's when freed often wrote the prison and asked for the recipe...
 
2 tablespoons olive oil
3 cups chopped onions
2 cloves garlic (minced)
2 lbs ground beef or leftover pulled pork, smoked rib meat 
2 cans (28oz each) tomatoes, undrained
1 can (4oz) chopped green chilies
1 can (6oz) tomato paste
3 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon sugar
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (16oz) small red beans (not kidney) and the liquid
1 can (16oz) pinto beans and the liquid
 
 
Do this...
In a Dutch oven or heavy pot heat the oil. If you are going to use a crockpot do this in a frying pan. 
Add onions and sauté until tender. 
Add the garlic when the onions are turning translucent, don't burn the garlic. 
Add the ground beef to brown it. Break up the chunks with your spatula. If you are using leftovers skip this and cut your meat into small pieces.
Spoon off the fat
Add remaining ingredients and the beans
Heat to boiling
Reduce the heat and simmer for 2 hours, uncovered, stir occasionally 
 
If you like hot chili... Add more cayenne. 

 

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