Carolina 'Q Chili
Carolina-style BBQ sauce is a mustardy sauce that’s slightly sweet. The meat (always pork) is slow
smoked until tender and juicy then mopped with the tangy sauce. This chili benefits from a smoky wet
rub that marinates the meat (start a day early if possible) and our version of that tangy mustard sauce.
Cornbread is a natural partner and here we make ours with roasted red pepper, bacon and onion –
YUM.















Level of Difficulty: easy

Serves 6.


Lineup:
Rub:
1 tablespoon grill seasoning
1 tablespoon smoked paprika
½ teaspoon Smokehouse black pepper
1 tablespoon
Liquid Smoke

Chili:
2 lbs. boneless pork cubes (about ½-inch dice)
3 tablespoons canola oil
1 onion, diced
1 cup apple cider vinegar
½ cup lightly packed brown sugar
¼ cup spicy brown mustard
¼ cup Dijon mustard
¼ cup honey
1 teaspoon chipotle chili powder
½ teaspoon Smokehouse black pepper
1 (22 oz.) can Bush’s Grillin’ Beans – Southern Pit Barbecue style
½ lb. elbow macaroni, cooked
Shredded cheddar cheese


Playbook:
In a small bowl mix rub ingredients together – set aside.

Put the pork cubes into a large mixing bowl. Pour in the rub mixture and toss well to coat.  Cover with
plastic wrap and refrigerate a couple of hours (overnight if possible).

Heat canola oil in a large stockpot over high heat.  Add the pork cubes and brown well – about 10
minutes. Add onion and cook for 2-3 minutes.

In a medium bowl, stir together the vinegar, brown sugar, mustards, honey, chipotle chili powder and
Smokehouse pepper.  Pour over pork and onions.  Stir well and bring mixture to a boil, reduce heat,
cover and simmer for 15 minutes or until pork is tender.  Stir in beans and heat through. Just before
serving, stir in macaroni.  Ladle chili into bowls and top with cheddar cheese.

Special Teams:
Roasted Red Pepper and Bacon Cornbread
Sweet Orange Tea