Smoked Pork Chili

ByBrad Harris Published: Updated on

Got some leftover barbecue and not quite sure what to do with it? This smoked pork chili recipe is a perfect solution!

Smoked pork chili garnished with cilantro, onion, lime, sour cream, and onion in a dark bowl.
Jump to Recipe Print Recipe

Why You Will Love This Recipe

This recipe is for all those backyard BBQ’ers who always seem to have some leftovers. There’s just the two of us here, so we’ve always got em.

If the smoker is going, I am usually loading it up with much more than just us two need. And there are some on our street that benefit from this.

I am sure that we all have our favorite ways to use up some leftovers, and it just occurred to me that this would probably taste pretty damn good. I wasn’t wrong.

This smoked chili has it all: texture, taste, smoke, and spicy goodness. All in one pot. It’s delicious!

So, next time you fire up the smoker, plan on saving a bit for this easy and amazingly delicious chili.

Ingredients Needed

I am going on the premise that you have some leftover pork BBQ. I know you have leftover pulled pork!

For our recipe, I used leftover smoked pork butt and smoked ribs (I cut the meat off the bones). You can use whatever you have in the fridge or freezer or just smoke you up some que.

Ingredients needed to make smoked pork chili.

The Chili Base:

  • Smoked Pork (rib meat, pulled pork, etc): Provides smoky, savory flavor and meaty texture.
  • Onion: Adds sweet and savory notes with texture.
  • Green Bell Pepper: Offers mild, slightly sweet pepper flavor.
  • Poblano Pepper: Imparts medium heat and earthy richness.
  • Jalapeno Pepper: Adds spicy kick and complexity.
  • Garlic: Provides robust, aromatic, and slightly pungent flavor.

Seasonings and Spices:

  • Chili Powder: Essential for chili flavor and heat.
  • Oregano: Adds earthy, slightly bitter note.
  • Smoked Paprika: Introduces deep smoky flavor and color.
  • Cumin: Adds warm, earthy, slightly nutty taste.
  • Coriander: Offers citrusy, sweet, and aromatic notes.
  • Kosher Salt: Enhances overall flavor and balances spices.
  • Black Pepper: Adds subtle heat and spiciness.

Liquid Components:

  • Beer: Enhances depth of flavor with malty or bitter notes.
  • Chicken Stock: Provides a savory, rich base for meaty flavors.

Additional Ingredients:

  • Kidney Beans: Add creaminess, texture, and an earthy flavor.

Garnishes:

  • Green Onion: Freshness and mild onion flavor.
  • Cilantro: Bright, citrusy, and herbal element.
  • Lime Wedges: Zesty, tangy accent when squeezed.
  • Sour Cream: Creaminess and a cooling contrast to spiciness.

These ingredient combos make your smoked pork chili taste awesome, bringing out the smoky, spicy, and savory goodness, and those garnishes add a fresh and creamy touch.

How To Make Smoked Pork Chili

As previously mentioned, this is going on the assumption you have a pound or two of some leftover barbeque. If not, smoke away, pal. I would smoke a butt or some ribs (or both) just to make this chili.

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, green bell pepper, poblano pepper, and jalapeno pepper into the Dutch oven and cook for 5-7 minutes or until they vegetables soften up.
Onion, poblano, and jalapeno in a dutch oven.
  • Add the garlic in, and stir. Cook until fragrant, about 30-45 seconds. Then add all the spices in and combine it all by mixing well.
Vegetables cooking in a dutch oven.
Spices added to cooked vegetables in a dutch oven.
  • Cook the spices for a few minutes then add the beer. Deglaze by scraping the bottom of the pot, scraping loose all those yummy bits of flavor.
Cooked vegetables in a dutch oven.
Beer added to cooked vegetables in a dutch oven.
  • Add the chicken stock and the pulled pork, cover, and cook for an hour or until fork tender. For some, this might be sooner. For others, it might be longer. It’s all up to how you smoke your pork.
Smoked pork added to chili base in a dutch oven.
Smoked pork chili cooking in a dutch oven.
  • When the chili is ready, add the kidney beans to the chili and allow them to cook until warmed through. Give it a taste and adjust the seasonings with additional salt and pepper to your taste.
Adding pinto beans to smoked pork chili in a dutch oven.
  • Serve immediately with all your favorite garnishes. Not sure, use them all! We went with some onion, cilantro, lime wedges, and a dollop of sour cream.
Smoked pork chili garnished with cilantro, onion, lime, and onion in a dark bowl.

This chili as it all. The taste is fabulous. It’s got a mild heat with wonderful textures and you definitely get that smoky goodness from the smoked pork.

I had some meat from some smoked ribs and some pulled pork, so I was getting these super tender pieces of pork from the butt with a slightly firmer (but TENDER) hit from the rib meat.

It hits all the notes that I am looking for in a chili and is perfect anytime! It was a welcome departure from the standard chili (which I absolutely love) AND a perfect use for my leftover bbq. The leftover chili was even better the next day!

Smoked pork chili garnished with cilantro, onion, lime, sour cream, and onion in a dark bowl.

Give it a whirl and let us know what you think. If you make it, tag us on Instagram or hit us up on Facebook. I’d love to know what you all think!

Tips

  • Top-Quality BBQ: Start with some seriously good leftover smoked pork. The better the BBQ, the tastier your chili will be. Quality counts!
  • Spice It Up (Or Down): Adjust the heat to your liking. If you’re a spice lover, throw in more jalapenos or chili powder. If you prefer a milder chili, dial it back a bit. Taste as you go and make it perfect for your taste buds.
  • Let It Hang Out: Don’t rush the chili party. Let it simmer low and slow. The longer it cooks, the better the flavors mingle. Consider making it a day ahead for even more deliciousness when you reheat it.

Variations

  • Bean Bonanza: Want to load up on beans? Try mixing in some black beans or pinto beans along with the kidney beans for a hearty bean fiesta. It’ll give your chili extra texture and a different flavor twist.
  • Cheesy Bliss: Love cheese? Top your bowl of smoked pork chili with a generous sprinkle of shredded cheddar or pepper jack cheese. The melty goodness takes it to the next level.
  • Mac and Cheese Madness: Take your smoked pork chili to a whole new level of comfort by serving it over a bowl of creamy mac and cheese. Just prepare your favorite mac and cheese recipe and ladle your smoky chili on top. It’s a comforting fusion that combines the best of both worlds – hearty chili and cheesy mac – for an indulgent, satisfying meal.

FAQs

Can I use different types of smoked meat for this chili?

Absolutely! This recipe is flexible. You can use various smoked meats like pulled pork, smoked ribs, or even brisket. It’s a great way to use up those BBQ leftovers.

Can I make this chili less spicy?

Of course! The spice level is adjustable. To make it milder, reduce the amount of jalapeno peppers or chili powder. Taste as you go, and customize it to suit your preference.

Can I make this chili in advance for a party or gathering?

Absolutely! In fact, chili often tastes even better when made in advance. Cook it, let it cool, and then refrigerate it. Reheat it gently on the stove or in a slow cooker when you’re ready to serve. The flavors will have had time to meld, making it even more delicious.

Other Awesome Chili Recipes

Are you on Pinterest? Click the button below to add this recipe to one of your boards!
Smoked pork chili garnished with cilantro, onion, lime, sour cream, and onion in a dark bowl.

Smoked Pork Chili

No ratings yet
Print Pin Rate
Course: BBQ, Soup
Cuisine: American, BBQ
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 8
Calories: 145kcal

Ingredients
 

Chili Base

  • 1 tbsp Olive oil
  • 1 1/2 lbs Smoked pork meat chopped
  • 3/4 cup Onions diced
  • 1/2 cup Green bell pepper diced
  • 1/4 cup Poblano pepper diced
  • 1/4 cup Jalapeno pepper diced
  • 15 oz Kidney beans 1 can

Spices

  • 2 tsp Garlic minced
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 tsp Chili powder
  • 1/2 tsp Oregano
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander

Liquids

  • 1/2 cup Beer Your favorite
  • 1 qt Chicken stock

Garnishes (optional)

  • Green onion
  • Cilantro
  • Lime wedges
  • Sour cream

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, green bell pepper, poblano pepper, and jalapeno pepper into the Dutch oven and cook for 5-7 minutes.
    1 tbsp Olive oil, 3/4 cup Onions, 1/2 cup Green bell pepper, 1/4 cup Poblano pepper, 1/4 cup Jalapeno pepper
  • Add the garlic in and stir. Cook until fragrant, about 30-45 seconds. Then add all the spices in and combine it all by mixing well.
    2 tsp Garlic
  • Cook the spices for a few minutes, then add the beer. Deglaze by scraping the bottom of the pot, scraping loose all those yummy bits of flavor.
    1 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Chili powder, 1/2 tsp Oregano, 1/2 tsp Smoked paprika, 1/2 tsp Cumin, 1/2 cup Beer, 1/2 tsp Coriander
  • Add the chicken stock and the pulled pork, cover, and cook for an hour or until fork tender.
    1 qt Chicken stock, 1 1/2 lbs Smoked pork meat
  • When the chili is ready, add the kidney beans to the chili and allow them to cook until warmed through. Give it a taste and adjust the seasonings with additional salt and pepper to your taste.
    15 oz Kidney beans
  • Serve immediately with all your favorite garnishes.
    Green onion, Cilantro, Lime, Sour cream

Notes

Leftover Smoked Pork Chili
To store leftover smoked pork chili, let it cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Freezing
Allow it to cool completely, place it in a freezer-safe container or resealable bag, and store in the freezer for up to three months.
 

Nutrition

Calories: 145kcal | Carbohydrates: 20g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 467mg | Potassium: 414mg | Fiber: 5g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mg

Share With Your Friends And Family!

Leave a Reply

Your email address will not be published. Required fields are marked *