Youtor
World Champion White Pork Chili Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=dcRjjmEo1mY
This video outlines our Whole Hog Chili recipe, our white pork chili that won the International Chili Society’s 2022 World Open Chili Championship with a perfect score. Not only did it win the Chili Championship, but it was also the 2022 People’s Choice winner and is the 3-time People’s Choice winner at the River Falls, Wisconsin Chili Crawl for the past 3 years. This video shows a version of the recipe utilizing meat from a suckling pig, while the regular competition version is below. For the flavors that make this chili pop, visit us at https://www.croixvalleyfoods.com/ • • White Pork Chili • This recipe for White Pork Chili takes the flavors of slow-smoked pork and combines them with the creaminess of Gruyere Cheese, white wine, and spicy notes from charred peppers and corn to create a sultry chili unlike any other. • 1 - Pound Smoked Pork, chopped • 2 - Bratwursts, smoked and chopped fine • 1 - pound bacon, cooked, chopped fine. • 2 - Medium Green Peppers • 2 - Anaheim Peppers • 1 - Jalapeno Pepper, diced fine • 1 - Medium Onion, diced • 1 - large clove Garlic, Minced • 1.5 sticks, butter • 4 ears Sweet Corn • 4 - Tbsp Croix Valley Garlic Barbecue Booster • 8 oz Cream Cheese • 8 oz Gruyere Cheese, shredded • 1 pint Half Half • 2 (15 oz) cans Great Northern Beans • 2 (15 oz) cans Pinto Beans • 8 oz White Wine • Croix valley Memphis BBQ Dry Rub. • 1. Begin by preparing smoked pork, grilled brats and cooked bacon, all chopped fine for even distribution throughout the chili. • 2. Remove tops and bottoms of green pepper (dice these and set aside) and remove seeds. Cut Anaheim peppers in half and remove seeds and ribs. Oil peppers with cooking oil spray and place on grill until charred and tender. Shuck corn, oil with cooking oil spray and place on grill. Cook until charred and tender. Once cooked, dice peppers and remove corn from cob. • 3. Place ½ stick butter in stock pot on the stove or grill over medium heat. Add diced onion and wine cook until onions begin to become translucent. Add garlic and cook additional 5 minutes on low heat. Add 1 stick butter and block of cream cheese to the pan. Add raw green peppers (from tops and bottoms) and diced, raw jalapeno (seeds and stem removed). Once butter and cream cheese are melted, stir in the pint of Half and Half. Add shredded cheese and melt into mixture. • 4. Once cheese is melted, add diced, charred peppers, corn and all diced meats. Adjust heat to simmer and add 4 Tbsp (2 capfuls) of Barbecue Booster. When chili is thoroughly heated through, it’s ready to serve. To add additional flavor, season with a sprinkle or two or Memphis Dry Rub before plating! • ...Makes about 2 gallons. • 00:00 Introduction • 00:45 Vegetable Prep • 01:31 Grilling Vegetables • 02:10 Dicing Vegetables • 03:11 Jalapeno Tip • 03:52 Adding Ingredients • 04:33 Adding Wine • 05:33 Order of Ingredients • 07:03 Shredding the Pork • 08:03 Plating
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