It’s the end of summer and we are heading into cooler fall weather. This pulled pork chili is a perfect way to celebrate. Everything you love about BBQ pulled pork is blended with your favorite chili ingredients! Fantastic, sweet heat in a hearty chili! Perfect for your next get together!
To Smoke or Not to Smoke…the Pork Roast
When the weather starts to get a little cooler, we love to break out the smoker. We make everything from smoked wings, ribs, brisket, and of course, pulled pork! If you have ever smoked a pork butt, you know they usually weigh 8-10 pounds. This translates into a 16-20 hour endeavor to get that beautiful, tender, juicy, pulled pork. When you are done, there is A LOT of porky goodness!
We had several pulled pork sandwiches, froze some for later, and STILL had A LOT! Sooo…I came up with a pulled pork chili recipe. 🙂
Now, if you don’t have a smoker and 8 pounds of pulled pork at your disposal, don’t worry! You can make a smaller 2 pound pork roast in your slow cooker with similar results. Just season the outside of the roast with your favorite BBQ rub and slow cook 8-10 hours. Shred the meat and you will have plenty for this chili recipe!
How to Make Pulled Pork Chili
- Heat olive oil in a large stockpot over medium heat. Sauté onions and peppers for 3-4 minutes until softened. Add corn, garlic, chili powder, salt, cumin and Chipotle chili powder. Sauté for an additional 1-2 minutes. (If you want more heat – add 2-3 Tbsp. of chipotle peppers, 1 jalapeño, and 1 tsp. Coriander – it really adds awesome flavor!)
- Add pulled pork, beef broth, marinara, diced tomatoes, beans, and BBQ sauce (The BBQ sauce adds just a touch of sweet heat!). Stir to combine. Bring to a simmer and reduce heat to low.Simmer for 20-30 minutes until heated through and thickened.
- You can serve this over rice or quinoa. Add your favorite toppings! We love candied jalapeños, shredded cheddar cheese, queso fresco, chopped scallions, sour cream, and crushed Doritos!
Pulled Pork Chili
Ingredients
Ingredients:
- 3 cups pulled pork
- 1 Tbsp. olive oil
- 1 medium onion chopped
- 1 bell pepper chopped (I use red or orange)
- 1 cup corn 2 ears of fresh corn
- 1 clove garlic minced
- 4 Tbsp. chili powder
- 1 tsp. sea salt
- 1 tsp. cumin
- 1 tsp. Chipotle chili powder or ¼ tsp. cayenne pepper
- 2 cups beef broth or 2 tsp. Better than Beef Bouillon with 2 cups water
- 1 28 oz. jar marinara
- 2 14 oz. cans diced tomatoes for more heat-use Rotel diced tomatoes
- 2 cans beans drained and rinsed (I use black beans and cannellini beans)
- ½ cup BBQ sauce
Optional:
- 1 tsp. Coriander
- 2-3 Tbsp. chipotle peppers
- 1 jalapeño pepper diced
Instructions
Instructions:
- Heat olive oil in large stockpot over medium heat.
- Sauté onions and peppers for 3-4 minutes until softened.
- Add corn, garlic, chili powder, salt, cumin and Chipotle chili powder. Sauté for an additional 1-2 minutes.
- Add pulled pork, beef broth, marinara, diced tomatoes, beans, and BBQ sauce. Stir to combine.
- Bring to a simmer and reduce heat to low.
- Simmer for 20-30 minutes until heated through and thickened.
Notes
Add your favorite toppings – pickled jalapeños, shredded cheddar cheese, queso fresco, chopped scallions, sour cream