Pulled Pork Chili
This hearty BBQ Pulled Pork Chili combines the best of BBQ and chili flavors. Tender pulled pork, smoky spices, and a rich tomato base make the perfect comfort food.
Servings: 8 servings
Calories: 407kcal
Ingredients
- 1 Tablespoon olive oil
- 1 onion, diced
- 1 bell pepper any color, seeded and diced
- 4 cloves garlic minced
- 2 pounds pulled pork leftover, store-bought (I used Smoked Pulled Pork) or from your favorite BBQ joint
- 2 Tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 4 ounces diced green chiles
- 28 ounces red kidney, northern or chili beans (use all the same or mix them (1 14-oz can each) drained and rinsed
- 14.5 ounce canned diced or crushed tomatoes, with juices (1 can)
- 14 ounce tomato sauce
- 1 ½ cups beef broth
- 1 cup dark beer
- ½ cup BBQ sauce (for GF make sure to use gluten-free BBQ sauce)
- 2 Tablespoons brown sugar
- 1-2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- In a large pot, heat olive oil and sauté onion and bell pepper until onion is soft and translucent. Add garlic and sauté 1 more minute.
- Combine the pulled pork with chili powder, smoked paprika and cumin. Stir into the onion mixture.
- Add all the remaining ingredients and bring to a boil. Cover, reduce heat and simmer 60 minutes or more or until sauce thickens.
- Top with cheddar cheese, green onions, cilantro, sour cream or other topping favorites.
Notes
STORE/FREEZE
Store leftover chili in an airtight container in the refrigerator for up to four days.
Freeze in portions in freezer-safe bags or containers. It will last for up to three months in the freezer. When ready to enjoy, let it thaw overnight in the fridge.
Nutrition
Calories: 407kcal | Carbohydrates: 56g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 1974mg | Potassium: 710mg | Fiber: 8g | Sugar: 32g | Vitamin A: 1812IU | Vitamin C: 37mg | Calcium: 143mg | Iron: 4mg
