Have leftover smoked pulled pork? Turn it into this incredible delicious Smoky Pulled Pork Chili! Leftover smoked pulled pork, pinto and kidney beans and in a spicy bbq chili. Delicious served with sweet corn cake, cheddar and allthetoppings.

When life hands you leftovers, turn it into chili.

This was actually the first recipe I thought of (besides this soup) for using my leftover smoked pork shoulder. I thought tacos or nachos would be too easy and a smidge unoriginal. However, don’t get me wrong, I will most definitely be making those the next time we have leftovers. Especially since I recently got a really good idea from a neighbor friend of ours, so stay tuned.

Plus it’s chili season.

Smoky Pulled Pork Chili ingredients

To Make This Smoky Pulled Pork Chili:

  • olive oil
  • yellow onion
  • garlic
  • jalapeño
  • tomato paste
  • chili powder
  • chipotle powder
  • cumin
  • smoked paprika
  • barbecue sauce
  • leftover pulled smoked pork shoulder
  • tomato sauce
  • pinto beans
  • pink kidney beans

onions jalapeno and garlic in a dutch oven with olive oil

In a dutch oven add 1 tablespoon olive oil plus 1 medium chopped yellow onion, 1 diced jalapeño (seeded for less heat is desired) plus 1 large garlic clove that has been finely minced.

sauteed vegetables

Sauté over medium-low until the onions are soft and translucent and the edges are starting to slightly brown.

tomato paste and spices in the pot

To that add; 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon both chipotle powder and ground cumin and 3/4 teaspoon smoked paprika.

sauteed vegetables with tomato paste and spices

Stir and cook for 1 minute.

beans, bbq sauce and tomato sauce added to the pot.

Next, add in 2 (15 ounce) cans tomato sauce and 1 cup bbq sauce (I used this one) with 2 (15 ounce) cans pinto beans and 1 (15 ounce) can pink kidney beans that have been rinsed and drained.

pulled smoked pork to the pot.

Lastly add the smoked pork. Before adding the pork, I picked through it and discarded any overly fatty pieces. Then I warmed it up a smidge and drained off any excess fat in the bowl.

stir and simmer

Stir, cover and simmer for 30 minutes for the flavors to meld.

after simmering

Smells incredible!

Serve this chili in bowls with a scoop of sweet corn cake, cheddar, plain nonfat greek yogurt (or use sour cream), a little red and green onion with a sprinkle of cilantro.

Smokey, sweet with a little heat! This chili is incredible and perfect for you game day dinner.

How To Freeze Chili And Reheat Later:
  • COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
  • PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
  • FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
  • STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
  • REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
For More Chili Recipes Click Here!

Enjoy! And if you give this Smoky Pulled Pork Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 Servings

Smoky Pulled Pork Chili

Have leftover smoked pulled pork? Turn it into this incredible delicious Smoky Pulled Pork Chili! Leftover smoked pulled pork, pinto and kidney beans and in a spicy bbq chili. Delicious served with sweet corn cake, cheddar and allthetoppings.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 large jalapeño, chopped
  • 1 clove garlic, minced
  • kosher salt, to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon smoked paprika
  • 2 (15 ounce) cans tomato sauce
  • 1/2 cup barbecue sauce, [I used this]
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 1 (15 ounce) can light red kidney beans, rinsed and drained
  • pounds [leftover smoked pulled pork shoulder]

OPTIONAL TOPPINGS:

  • [sweet corn cake]
  • Greek Yogurt or sour cream
  • sliced green onions
  • sliced jalapeños
  • fresh cilantro
  • chopped red onion
  • diced avocado

Instructions 

  • In a large dutch oven, add 1 tablespoon olive oil, onions, jalapeno and garlic with a small pinch of kosher salt.
  • Stir and cook over meidum to medium-low heat until the onions are soft and edges slightly caramelized. About 10 to 12 minutes.
  • Add in tomato paste, chili powder, cumin and smoked paprika. Stir and cook 1 minute.
  • Next add in tomato sauce, barbecue sauce, beans and pulled pork (see notes). Stir and simmer on low heat for 30 minutes.
  • Spoon chili into bowls and top with desired toppings.

Notes

Before adding pork to the chili, pick through it and discarded any overly fatty pieces. Then warm it up a smidge and drain and discard any excess fat in the bowl.
Serving: 1g, Calories: 624kcal, Carbohydrates: 78g, Protein: 39g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 12g, Cholesterol: 85mg, Sodium: 2423mg, Fiber: 11g, Sugar: 49g