Smoked Pork Chili

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Prep Time10

Cook Time1 15

Course: BBQ, Soup

Cuisine: American, BBQ

Keyword: beer, kidney beans, smoked pork

Servings:

Calories: 145kcal

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

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.