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.

Course Soups, Stews & Chilis

Cuisine American

Keyword dinner, leftover, pork chili, smoked

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 624

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

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
30 ounces canned tomato sauce
1/2 cup barbecue sauce [I used this]
30 ounces pinto beans rinsed and drained
15 ounces canned light red kidney beans rinsed and drained
1¾ 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

US Customary - Metric

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.

Nutrition