A smokey, but not too spicy, comforting bowl of pulled pork chili
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 6
Calories 916kcal
Author Jordan Hanger
Ingredients
4lbspulled pork
2tbspolive oil
2tbspgarlicminced
2bell peppersdiced
2white onionsdiced
1tbspsalt
1tbspblack pepperground
1tbspcumin
2tbspchili powder
1tbsppaprika
12ozbeerlike Yuengling or Guinness
28oztomato sauce
28ozcrushed tomatoes
15ozKidney beansdrained
15ozNorthern beansdrained
Instructions
Heat a large pot on medium heat and add olive oil and minced garlic. Saute the garlic until fragrant around 1-2 minutes.
Add the onions and bell peppers. Cook until the veggies are all softened.
Add all of the seasonings and stir until well combined.
Pour in the beer and let everything come to a simmer for around 10 minutes.
Add the pulled pork and stir well.
Add in tomato sauce, crushed tomatoes, and beans, stir to combine.
Allow the entire pot of chili to simmer on low heat for an hour or more to let the sauce thicken.
Serve with the toppings of your choice. I added cheddar cheese, sour cream and cilantro.
Notes
Beans - Feel free to substitute with the type of beans you prefer or leave them out if you don’t like them.Spice level - This chili is not too spicy. The only heat you will get comes from the use of chili powder which is mild enough for most people. If you want to kick the spice level up a notch, feel free to add some jalapeños or additional spices like cayenne. Adjust as you go so you don’t go overboard.