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|Posted on February 5, 2013 at 10:57 PM||comments (531)|
The Doughtie's family loves their 'que served the old fashioned way - on a soft bun with a pile of fresh cole slaw and a few dashes of Texas Pete. Here recently though we've been exploring other ways to use this classic barbecue.
One cold afternoon, I wanted to make chili but had no ground beef in the frig. I had no interest in venturing out into the bitter cold air of January in Tidewater, VA (of course it was 70 degrees the next day - typical). So, this being the barbecue house and all, I decided to throw in a little left over classic 'que and see what would happen.
It was a stretch, I know. Vinegar based barbecue is not what you would expect to use for chili, but to my surprise, this concoction was delicious! The vinegar added a very mild flavor and the red pepper gave the chili a little kick. The pork transformed into this sublimely tender shredded meat that melted into the soup and was really tasty. The best part was how excited the children, Mr. Doughtie's great-grand daughters, were. Thankfully, they're all about the 'que and just loved this rendition of a cold weather favorite. Hopefully you will too!
Doughtie's Classic Barbecue Chili
1 tablespoon of olive oil
1/2 cup diced onion
1 pound Doughtie's Classic Barbecue
2 cloves of garlic - smashed
1 14 oz can of petite diced tomatoes
1 14 oz can of crushed tomatoes
2 15 oz cans of light red kidney beans
2 bay leaves
4 tablespoons of chili powder (add more if you prefer)
salt and pepper to taste
First saute the diced onion in olive oil until translucent. Then throw in the garlic cloves and stir. Add the Doughtie's Classic Barbecue and saute until heated through (I like mine a little crispy.) Add the tomatoes, kidney beans, bay leaves and chili powder and stir thoroughly. Bring to a simmer and leave on low heat for 45 minutes (or all day).
The family enjoyed this chili served over Tostitos Scoops with a little sour cream and shredded cheddar cheese.
Made about 6 servings