Here’s the Grand-Prize Winning recipe, Charleston Chili by Doug DuCap, from the Taste of the South Recipe Competition which was judged by the Lee Brothers.
The recipe features pulled pork barbecue, country ham, boiled peanuts, and black-eyed peas instead of the usual beef and beans.
Makes 6 servings.
5 large garlic cloves, minced
2 tablespoons canola or vegetable oil
1 tablespoon paprika
1 teaspoon cumin
1 large white onion, chopped
2 cups chopped green bell peppers (about 2 large)
2 medium poblano chilies, skin and seeds removed (see cook’s notes), chopped
1/2 teaspoon crushed thyme
1/2 teaspoon ground black pepper
1/2 cup minced country ham
3 scallions, diced
3 cups shelled boiled peanuts, preferably green (about 4-5 pounds before shelling)
1 can (15-ounce) black-eyed peas, rinsed and drained (about 1 1/2 cups)
3 cups water
2 tablespoons tomato paste
1 or 2 chipotle chiles, minced (see cook’s notes)
1 teaspoon Worcestershire sauce
1 teaspoon apple cider vinegar
4 cups pulled pork barbecue, divided for use (see cook’s notes)
1 teaspoon spicy brown mustard
1 teaspoon honey
Salt to taste
Roast or char poblano chiles over a flame to blister the skin for easy removal.
Chipotle chiles come in a can packed in adobo sauce.
DuCap makes his own pulled pork barbecue, but other options are purchasing it or using leftover roast pork, pulled into chunks and seasoned with high-quality hickory smoke seasoning. His barbecue starts with a homemade wet rub for the meat — Boston butt and pork loin — that includes celery salt, black pepper, cayenne pepper, brown sugar, cider vinegar and brown mustard. He hickory-smokes the pork for at least three hours and then finishes the meat in a 225-degree oven for another four hours or more.
In a large, deep skillet or heavy casserole, saute the garlic in the oil over medium heat for 1 minute. Stir in the paprika and cumin, then add the white onion, bell pepper, poblano, thyme and black pepper. Cook, stirring, until vegetables are just softened, about 6 to 8 minutes. Remove vegetables from pan and set aside.
In the same pan, cook the country ham for 2 to 3 minutes, then add the scallions, peanuts and black-eyed peas. Stir for a few minutes to meld the flavors. Return the onion/pepper mix to the pan, add the water, and stir in the tomato paste, chipotle chiles, Worcestershire sauce and vinegar. Stir in 3 cups of the pulled pork. Bring just to a boil and reduce heat, simmering uncovered for 40 minutes, stirring regularly.
Remove from heat and stir in the mustard and honey. Add salt to taste, if needed. Stir in the remaining pulled pork just before serving.
Serve with Carolina rice, cornbread, biscuits or white grits…enjoy!
(Doug DuCap Tending the Pork)
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