Leftover Pulled Pork Chili

A smokey, but not too spicy, comforting bowl of pulled pork chili

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 916kcal

Author Jordan Hanger

Ingredients

4 lbs pulled pork This is a meat-heavy chili. Use 2 to 4 lb depending on how thick you like it.
2 tbsp olive oil
2 tbsp garlic minced
2 bell peppers diced
2 white onions diced
1 tbsp salt
1 tbsp black pepper ground
1 tbsp cumin
2 tbsp chili powder
1 tbsp paprika
12 oz beer like Yuengling or Guinness
28 oz tomato sauce
28 oz crushed tomatoes
15 oz Kidney beans drained
15 oz Northern beans drained

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.

Nutrition