Best 6 Chili Barbecue Chops Recipes

SLOW-COOKER BARBECUE CHILI WITH CORN CHIPS

Steps:

• Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
• Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.

BARBECUED BEEF CHILI

Steps:

• Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

CHILI BARBECUE CHOPS

Steps:

• In a bowl, combine the salad dressing, barbecue sauce and chili powder; mix well.
• Pour 1/2 cup of the marinade into a large resealable sandwich or storage bag; add the pork chops.
• Seal bag and turn to coat; refrigerate for at LEAST 1 hour (but 3-4 hours preferred). Cover and refrigerate leftover marinade.
• When done marinating, drain and discard the marinade from the pork.
• In a large non-stick skillet, coated with non-stick cooking spray, brown chops on both sides over medium heat; drain if needed.
• Add reserved marinade to the pan and bring to a boil.
• Reduce heat; cover and simmer for 40 minutes.
• Eat and enjoy!

MEXICAN CHILE PORK CHOPS

Steps:

• In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
• Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
• In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
• Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
• Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
• In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
• In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.

CHILI-RUBBED PORK CHOPS

Steps:

• Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
• Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
• Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

CHILI-LIME GRILLED PORK CHOPS

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop.
• When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.