Busse kin....Pork....Chili....Oh My!!

[Snakebreaker]

Well........The Rats forum seems mighty slow these days, and I know you all love your finger licking, salty, fatty pork......sliced with bomb proof......ridiculous edge holding of INFI and sr101.

So with that being said, 8 quarts of goodness prepared by our beloved 'weiler......

 

[Snakebreaker]

 

[Snakebreaker]

 

[Snakebreaker]

 

[Nfd538]

Pork chili, I want some

 

[Snakebreaker]

Now the count down begins.........8 more hours!

 

[tinfoil hat timmy]

You're cooking it too fast......

 

[Snakebreaker]

You're cooking it too fast......

My dear boy.......8 is great.

 

[AntDog]

Beans?! I don't know what that is, but it ain't chili... [emoji23]

 

[Snakebreaker]

Almost forgot the spices....

Garlic
Pepper
Salt
Cayenne
Chili powder
Cumin
Oregano
Red pepper
A dash of Italian
And 3 others that are the keys to higher enlightening to earthly mortals.

 

[Snakebreaker]

Beans?! I don't know what that is, but it ain't chili... [emoji23]

And no ketchup on hotdogs......right?

 

[AntDog]

And no ketchup on hotdogs......right?

Well, maybe if you're nine years old. And a girl.

[video=youtube;ZpZ_fakwSwc]https://www.youtube.com/watch?v=ZpZ_fakwSwc[/video]

Recipe sounds good except the beans... I hope by the time the pork is cooked the beans aren't mush...

 

[Snakebreaker]

Thanks for the advice. You come across as a master of how to make the perfect chili. Any more knowledge you would care to share on how to improve on how little I know about cooking?

 

[AntDog]

Thanks for the advice. You come across as a master of how to make the perfect chili. Any more knowledge you would care to share on how to improve on how little I know about cooking?

I was trying to make you laugh, that's all. Just a little ribbing from a Texas chili connoisseur. Texas style chili con carne has no beans. Doesn't mean it's the be all, end all best chili! (My own FAMILY has betrayed me, and prefers it with beans. Heresy!)

Only suggestion I'd make is to cook the meat in the sauce til it's ready to fall apart, then add the beans and cook it until they're heated through. Beans, when cooked a long time, tend to just fall apart.

Post pics when it's done, vato. I hope it turns out great. :thumbup:

 

[jazub]

Chili, yes!! Looks rad, SB. What cut of pork? Pics when it's done! :thumbup::thumbup:

 

[resinguy]

What cut of pork?

Wondered that, as well. Looks like boneless pork butt roast? Sometimes called 'boneless country ribs' when precut like that. Names for cuts vary in different regions.

 

[Snakebreaker]

Nothing like a Friday morning kick straight in the taste buds.........

 

[Snakebreaker]

Jazub, Resin.........its off the shoulder. I love the mix of meat and fat from that area.

 

[AntDog]

Woot! Beans intact, and looks great! My meal for right now is crow...

Dude, how did you cook it so long and not have the beans go to mush? That's amazing!

 

[Snakebreaker]

Lol. Thanks AntDog. The shoulder meat contains enough fat to coat the beans and keep them firm through the whole cooking process. Man I love pork fat!