Name: Chili: Smoky Pulled Pork
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 Servings
Cuisine: American
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; sweet corn cake; Greek Yogurt or sour cream; sliced green onions; sliced jalapeños; fresh cilantro; chopped red onion; diced avocado

Have leftover smoked pulled pork? Turn it into this notable flavor-packed Smoky Pulled Pork Chili! Leftover smoked pulled pork, pinto and kidney beans and in a spicy bbq chili. Flavor-packed 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 straightforward and a smidge unoriginal. However, don’t get me wrong, I will most certainly be making those the next time we have leftovers. Especially since I recently got a genuinely good idea from a neighbor friend of ours, so stay tuned.

Plus it’s chili season.

To cook 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

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.

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

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.

Stir and cook for 1 minute.

Next, add in 2 (15 ounce) cans tomato sauce and 1/2 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.

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

Smells notable!

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 notable and reliable for you game day dinner.

COOL: make sure the chili is completely cool before freezing. Never place hot or quite 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.