I just picked up a pack myself and was meaning to start a thread exactly like this. Can't wait to see what we come up with.
I posted a recipe request on my nickel city smokers facebook page and a fellow bbq'r suggested this:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> The Black Pig BBQ's Screeching Banshee Pork Chili
Meat Base 800 gms "Willowgrove's Omega 3" Smoked BBQ Pork Shoulder 450 gms "Willowgrove's Omega 3" Slab Bacon 500 gms "Willowgrove's Omega 3" Dried Chorizo Sausage 800 gms "Willowgrove's Omeg...a 3" Fresh chorizo Sausage
Chile Sauce 1 ltr beef stock 2 Dried Ancho Peppers 2 Dried Chipotle Peppers 5 ml Ground Ghost Chile Pepper (Naga Jolokia)***( up to 15 ml to taste) 30 ml Smoked Paprika 500 ml Refried Beans 60 ml Worchester Sauce 60 ml Dark Chocolate
Aromatics 30 ml Olive Oil 1 Fresh Serrano Pepper 1 Fresh Jalapeno Pepper 2 Roasted Red Peppers 100 ml Fresh Garlic (Peeled & Chopped) 1000 ml Onion Finely Chopped 50 ml Toasted Whole Cumin 30 ml Mexican Oregano 30 ml Kosher salt ***(up to another 15 ml to taste) 1 ltr beef stock
Finishing Flavours 100 ml Masa Harina (Corn Flour) 100 ml Brown Sugar 100 ml Turbinado Sugar 60 ml Jack Daniels Fresh cilantro Bunch
Chile Sauce - In a large sauce pan combine 1 liter of beef stock with the dried peppers and allow to simmer for ½ hour, and puré. Add the refried beans, Worchester sauce, paprika, ghost chili powder, chocolate and blend till smooth; strain through a sieve or strainer.
Meat Base - Meanwhile, in a 7 quart Dutch oven or heavy pot, add skinned fresh sausage cooked in large chunks, add the dry sausage (skin removed) , BBQ pork along with browned bacon, all in bite sized pieces.
Aromatics - In a separate pan add the olive oil, brown the onion, salt and garlic, deglaze the pan with the second liter of beef stock. Toast the cumin and grind in a spice mill, combine with oregano. Cut the fresh Serrano and Jalapeno Peppers in half (lengthwise) remover seeds and stems and float on top of the mixture. Dice the roasted red peppers into small pieces and incorporate.
Combine the "Chile Sauce" and "Aromatics" to the "Meat Base" and add the remaining "Finishing Flavours" except the cilantro. Simmer for 2 hours or until desired consistency is reached. Dice the cilantro and mix into the chili just before serving.
Garnish the bowl with "Lime / Cumin Infused Sour Cream" </div></BLOCKQUOTE>