How to Make Award Winning Charleston Chili Using Pulled Pork Barbecue, Boiled Peanuts, Country Ham, and Chipotle Peppers

This recipe features pulled pork barbecue, country ham, boiled peanuts, and black-eyed peas instead of the usual beef and beans. It's a great way to extend your enjoyment of the leftover pulled pork barbecue you've made while celebrating Southern cuisine.

Charleston Chili was the Grand-Prize winning recipe for the Taste of the South Recipe Competition which was judged by the Lee Brothers.

Difficulty: Moderate

Instructions

Things You'll Need:

• 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 Tips below), 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 Tips below)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon apple cider vinegar
• 4 cups pulled pork barbecue, divided for use (see Tips below)
• 1 teaspoon spicy brown mustard
• 1 teaspoon honey
• Salt to taste

1. 
   Matt and Ted Lee Eating Charleston Chili at the Taste of the South Competition

   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.

2. 
   Smoking the Pork for the Chili

   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.

3. 
   Winning the Grand Prize!

   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.

4. Serve with Carolina rice, cornbread, biscuits or white grits.

Tips & Warnings

• 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.
• Large cans of boiled peanuts can be ordered online from places such as BoiledPeants.Com.
• You can make your own pulled pork barbecue, but other options are purchasing it from your favorite barbecue place or using leftover roast pork, pulled into chunks and seasoned with high-quality hickory smoke seasoning.
• FYI: The barbecue I make 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. The pork is hickory-smoked for at least three hours and then I finish the meat in a 225-degree oven for another four hours or more.

Resources

• See More eHow Articles From HuggingtheCoast
• Hugging the Coast: A Celebration of Coastal Life and Food
• Doug DuCap's Charleston Chili Recipe
• Enjoy More of Doug DuCap's Original Recipes!

[huggingthecoast]

on 7/4/2008 Down south, you can get big #10 cans of boiled peanuts in most supermarkets (some brands are Peanut Patch or Roddenberrys). Or better yet, you can pull up to a roadside boiled peanut stand and buy a few pounds. Yum! :)

[luv2blog]

on 7/4/2008 (HAHAHA) Not from the South, huh, Akchrist? They're everywhere in the South.

Good article!

[akchrist]

on 6/29/2008 I'm saving this one, it sounds really good! Where do you find boiled peanuts I have never hreard of them?

[Hapworth]

on 6/20/2008 This sounds incredible.