Leftover Pulled Pork Chili

Pulled pork chili is my favorite way to use up leftover pulled pork. It turns yesterday’s barbecue into a hearty, one-pot meal that feels completely different from sandwiches.

This recipe works with any cooked pulled pork, but it’s especially good if the pork was smoked. The smoke flavor carries through, and the bits of bark add extra texture.

Leftover Pulled Pork Chili

Generally, when I smoke a pork butt, I end up with leftovers if I’m only cooking for a few people. I love pulled pork as much as the next guy, but it does get old eating pulled pork sandwiches day after day. That’s why I’m always looking for new ways to use the leftovers. 

Smoked pulled pork imparts a rich, smoky depth of flavor to the chili that ground beef or chicken cannot match.

Ingredients you’ll need

• 3-4 Pounds pulled pork – Get our smoked pulled pork recipe here
• Bell peppers
• White onions
• Dry spices – cumin, chili powder, smoked paprika.
• Beer – 12 oz bottle, like Yuengling or Guinness. 
• Beans – I used Kidney and White Northern. Feel free to substitute with the type of beans you prefer or leave them out if you don’t like them.
• Tomato sauce
• Crushed tomatoes 
• Olive oil
• Garlic

Is this chili spicy?

This chili is not too spicy. The only heat you will get comes from chili powder which is mild enough for most people. Both my kids have eaten this without any issues. If you need to balance it out, using sour cream and cheese as toppings always helps. 

If you want to kick the spice level up a notch, add some jalapeños or spices like cayenne. Adjust as you go so you don’t go overboard. 

Build layers of flavor 

You could dump all of the ingredients for the chili into a pot and bring it to a simmer, but you really miss out if you rush.

For me, a great chili is all about building layers of flavor. And yes, you can taste the difference as you build layer by layer, adding in different components of the chili one at a time. 

I start by sauteing the vegetables, then adding spices, beer, pork, tomatoes, and beans. Call me crazy, but each step builds upon the next to make a great chili. 

Can I use a different protein if I don’t have pork? 

This chili would work with just about any protein you choose; beef, chicken, or turkey. 

Depending on how the protein is prepared will also change the outcome of the overall flavor profile of the chili. Smoked or grilled meats are great because of the added depth they provide. 

If you use ground meat, you’ll need to brown it before adding to your chili, or you could try our over the top chili recipe.

How to make Leftover Pulled Pork Chili 

1. Saute

Place the pot on your stove over medium heat and add olive oil. 

Add the minced garlic and saute until fragrant and slightly brown, about 1-2 minutes. Add in diced onions, bell peppers, and sauté for 10-15 minutes until they soften. 

Once the veggies have softened, add all your dry spices, salt, and pepper. Continue to stir everything together until it is well incorporated. 

2. The beer

The darker the beer, the more complex the flavor will be. I used a Yuengling lager, but a stout like Guinness would work well here too.

Add the beer, bring the chili to a simmer, and cook for around 10 minutes, stirring occasionally to ensure things aren’t burning or sticking to the bottom of the pot. 

3. Add the rest

Add about 3-4 pounds of leftover pulled pork. If you like your chili really meaty, you can always add more pulled pork, and vice versa if you don’t want it as thick. 

Add the remaining ingredients; tomatoes, tomato sauce, and beans.  

I like to let the chili simmer on low heat for at least an hour before serving. This gives it time to develop a really nice, rich flavor. 

Serve the chili over rice, or eat it as is. You can top the chili off with cheese, sour cream, cilantro, corn chips, a dash of hot sauce, or whatever you want! 

Other leftover pulled pork recipes I love

• Smoked Pulled Pork Nachos
• BBQ Pulled Pork Crostini
• BBQ Pulled Pork Sliders
• Leftover Barbecue Pulled Pork Tacos