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Smoked Pulled Pork Chili – Easy, Hearty, and Flavorful Recipe

Smoked Pulled Pork Chili – Easy, Hearty, and Flavorful Recipe

Description

Hello there, BBQ enthusiasts and chili lovers! Are you ready to take your chili game to the next level? Introducing Smoked Pulled Pork Chili, a dish that combines the deep smoky flavors of slow-cooked pulled pork with the robust spices of chili. This recipe is perfect for anyone who loves hearty meals with a twist. Whether you’re hosting a casual get-together or looking for the perfect cold-weather comfort food, this dish has you covered!

Ingredients

Scale

 

  • 4 cups smoked pulled pork – For a rich, smoky base.
  • 8 cups water – Helps to achieve the perfect consistency.
  • 4 ounces beer (blonde ale preferred) – Adds depth to the flavor.
  • 1/4 cup masa – Thickens the chili for a hearty texture.
  • 3 tablespoons cumin – Brings warmth and a touch of spice.
  • 1 teaspoon garlic powder – Enhances the savory flavors.
  • 1 teaspoon onion powder – A staple for every great chili.
  • 1 teaspoon oregano – For a subtle herbal note.
  • 1 whole jalapeno – Adds heat (remove stem, seeds, and membranes for milder spice).
  • 1 whole green bell pepper (diced) – Balances the spice with a mild, sweet flavor.
  • 1 medium yellow onion (diced) – Adds sweetness and texture.
  • 1 can Rotel – A mix of tomatoes and green chilies for extra flavor.
  • 1 15-ounce can navy or cannellini white beans (drained) – For added heartiness.

Garnish & Mix-Ins:

  • 1 cup shredded Mexican blend cheese
  • 1/2 cup sour cream
  • 3 tablespoons cilantro
  • 6 ounces tortilla chips (crushed)

Instructions

Step 1: Start with the Base

In a large pot, combine the smoked pulled pork, water, beer, masa, cumin, garlic powder, onion powder, and oregano. Stir the mixture well and bring it to a simmer over medium heat. The combination of beer and masa will start to thicken the base, creating a rich and flavorful chili foundation.

Step 2: Add the Vegetables

Once the base is simmering, add the diced jalapeno, green bell pepper, and yellow onion. Stir in the Rotel for a burst of tomato and chili flavor. Let the chili continue to simmer until the vegetables are soft, usually around 20 minutes. This allows all the flavors to meld together perfectly.

Step 3: Add the Beans and Final Touches

Add the drained white beans to the pot and cook for an additional 5 minutes. This adds creaminess and extra texture to the chili. After everything is cooked through, taste the chili and adjust the seasoning if necessary. If you like it saltier or spicier, now’s the time to tweak it.

Step 4: Serve and Garnish

Remove the chili from heat and serve it hot. Top each bowl with shredded Mexican blend cheese, a dollop of sour cream, fresh cilantro, and a handful of crushed tortilla chips for that perfect crunch.

Equipment

Notes

  • Customize the heat: If you prefer your chili spicier, leave some jalapeno seeds in or add an extra chopped jalapeno. For a milder version, reduce the amount of jalapeno or skip it altogether.
  • Add more depth: For even richer flavor, consider using smoked paprika or chipotle powder alongside the cumin and oregano.
  • Substitute for masa: If you don’t have masa on hand, cornmeal can be used as a thickening agent. It provides a similar texture and flavor.

Find it online: https://optimalrecipes.com/smoked-pulled-pork-chili-easy-hearty-and-flavorful-recipe/