Over the Top Chili with Corn Bread

You may remember that on Super Bowl Sunday I made Over the Top Chili and Poppers.

As I mentioned, I was the only one who actually had more than just a taste, and I enjoyed it enough that I really thought I should make it again so others in my family can give it a try.

I think this is now my favorite way to make chili.

I got out the Dutch Oven on Tuesday and made it again.

For a side, I also made corn bread.

This time, the meat I picked for the chili was a combination of ground chorizo and some ground beef I had left over from burgers I made over the weekend.

Over the Top Chili and Poppers

So ... on Super Bowl Sunday, after my famous Super Sunday Fun Run B-Race I made some food for us to eat while watching the game.

Of course, you know I had to make it outside on one (or more) of my grills.

It's become a tradition that I make Bacon Wrapped Jalapeño Poppers, and of course my wife (aka the SheppyBrew Beer Model) demanded that I do it again.

So, that was a no-brainer. Happy Wife. Happy Life. (nothing rhymes with husband)

Lately, I've seen various posts on online BBQ forums of people doing "Over the Top" Chili.

And ... until this recent trend, I had never heard of such a thing.

But, it is pretty simple, and I thought I'd give that a try as well.

Snowshoeing and Pulled Pork Green Chili

It has been quite awhile since I've been Snowshoeing.

I've even had "new" snowshoes since March of 2021 after my original pair fell apart. I've only put these new ones on once in snow and ended up taking them off almost immediately because it didn't seem like there was enough snow to make the snowshoes worth wearing.

This past week, we got a big snow storm on Friday.

This prompted my wife (aka the SheppyBrew Beer Model) to say she wanted to go snowshoeing Saturday.

Not knowing how long we'd be out, I decided to prepare some Pulled Pork Green Chili in the Crock Pot.

Chicken and Hatch Chile Stew

In Smoked Green Chili Hashbrown Egg Bake, I mentioned that at my work, we have this "Friday Breakfast Club". People on one of my teams take turns bringing in breakfast for the rest of the group every Friday.

Recently, one of my people brought in what he called "Chicken and Hatch Chile Stew".

I really liked it and thought it would be a good thing to make to help me use up left over smoked meat.

This past Saturday, my family wanted to go to Saturday night church (I was out-voted as I usually am).

When we go to church on Saturday night, I try to make something I can throw in the Crock-pot. And it seemed like a good opportunity to try this "Chicken and Hatch Chile Stew".

Pulled Pork Green Chili Recipe

Remember that a couple weeks ago, I smoked a port shoulder and had pulled pork sandwiches?

Well, if not feel free to check out Smoked Pork Shoulder and Brew Day. Go ahead. I'll wait.

I had a pound or two of the butt left over in the freezer.

I have decided that one of the best ways to use up extra smoked pork shoulder is to put it in a crock-pot of chili.

This past Saturday, I decided to make some green chili to use up the most recent pork butt.

It was delicious. Yum!

You may remember my Smoked Chicken Green Chili from a few weeks ago. It was fantastic, but some of the steps I used in that were dependent on having time to smoke some stuff.

Saturday, I didn't really have much time, so I changed up the recipe some. A couple people on various social media channels asked for the recipe.

Here it is:

Smoked Chicken Green Chili

So ... I had a work potluck on May 4th (May the Forth Be With You). We had a weird Mexican / Star Wars theme. Strange, but it works.

I decided I wanted to make green chili with smoked chicken Thursday night.

Given that I would not have a lot of time for smoking the chicken, it being a work-night and all, I decided to start with boneless skinless thighs.

Along with the chicken, I smoked some Anaheim and Jalapeno chilies. It took around 2 hours to smoke the things and stuff and not too much longer to get everything combined in the crock pot.

It really turned out great. My dish did not last long at all at the potluck.

Cubs Win! Munich Dunkle Chili

My team at work decided to do a "Chili Cook-off" last week as sort of a festive pre-holiday "team building" activity.

That meant that I had to make some chili Tuesday night.

Generally speaking, I don't follow any sort of recipe when making things like chili. I just throw some things together, and hope it tastes good.

I know I'll like it, because I use ingredients that I like. I never really know how others will like it.

You may recall that quite awhile ago I made Stouticus Chili - icus as part of a work-competition. I thought that chili deserved to win. The judges did not.

Anyway, Tuesday night, I started by looking around in the house for ingredients.

Usually we have a decent supply of canned goods in our basement that make good chili. There wasn't really anything that would work this time, though.

I had to run to the grocery store. Where I got:

Stouticus Chili - icus

The former CEO of the company that I formerly worked for announced last Wednesday:

"Because of Beth’s recent chili smack talk, we will have a Chili-icus Cook Off.  The competition will be Monday, December 12th.  All types of chili will be accepted (...even potentially lame white bean and chicken chili from Ariel…)."

I had the former CEO's chili before, and while it is a fine chili, I would not characterize it as spectacular in any way. It is strikingly mundane. Personally, out of all the chili I've had in the past year, I would rank his somewhere around the 45th percentile. (leave a comment if you come across this, Tim)

I had not made chili in awhile, but I knew that I can make better chili than the chili he has given me.

So, this weekend, I made some chili.