Scrap Pile Chili

You may not generate a barbecue scrap pile like a restaurant, but for those of you dedicated to firing up the coals no matter what the weather, you probably have more than a few bags of zipped up meat scraps in the freezer.

What better time of year than to make a big ol' pot of chili from the scraps to garrison your insides from the coming cold?

I love using barbecue leftovers in dishes. All that love and smoke brings an extra layer of flavor. I've featured a number of barbecue leftovers like this barbecue lasagna or a yummy brisket dip. Barbecue tacos are also standard fare in our house.

Today I give you my recipe for Scrap Pile Chili. It doesn't sound pretty, but it tastes so good.

If you've read my blog for any length of time, you know I encourage deviation from all recipes and using what you have, so feel free to tinker.

You'll notice that the ingredients sound like someone was cleaning out the fridge. I was. Much like my Uncle Jack's Clean Out the Fridge Barbecue Sauce. What can I say? I'm a multitasker.

Scrap Pile Chili

Ingredients
Canola oil
1 onion, chopped
4 cloves garlic, chopped
4 fresh jalapenos, seeded, finely diced (*Gloves highly recommended)
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup mix of cumin, kosher salt, chili powder, paprika, chili flakes & black pepper
1/4 cup chopped bacon
3 cups mixed barbecue scraps, cubed. Be sure to trim obvious chunks of fat off, but not all of it.
      I used a mix of brisket, pulled pork & chopped up hot links
1 cup salsa mixed with 2-3 cups water (more as needed)

2 cups pinto beans, pre-cooked: I used leftover beans which were fully flavored and spiced. If using canned beans, which you should for this recipe since it's a quick chili, not a proper stew-all-day-chili, bump up the mustard and brown sugar quantities below.
1/2 bottle of mustard
1/2 cup brown sugar

Step-by-step
Heat oil to medium high and add onion. Stir until starting to turn clear and add garlic, bell peppers, jalapeno & bacon.

Once bacon begins to brown, add spice mix and meat scraps. Reduce heat to medium.

When meat is fully hot, add salsa, water, beans, mustard and brown sugar. After 30-40 minutes, reduce heat to low.

Simmer for at least an hour, adding water and more salt and pepper to taste.

Garnish with sour cream & green onion.

*A note about chopping fresh jalapenos or any fresh peppers. The juices, and in particular, the seeds, carry the most heat. Be very careful when handling and I highly recommend using disposable gloves. After you remove your gloves, still wash your hands thoroughly in hot soapy water.