Though I LOVE my stand-by, (award winning, btw!) chili recipe, I do long for change every now and then. They say when you perfect something, to leave it be. Well…I’m one of those that if there’s a “Wet Paint” sign…yep…gotta touch it.
So I ventured down a new path and I was absolutely thrilled over this latest version, my Smoked Barbecued Pulled Pork Chili, and I’m so happy to share it with you!
It has a lot of the same ingredients, but this pot was truly extra special!!
Not only did I nix the hamburger, and go whole hog wild using some of my smoked pulled pork for this instead, I also added a few new favorites that I’ve been playing with for quite some time now as well!
One being chocolate!
Dark chocolate! And OMG…it really ads another layer and depth of flavor, and you don’t even have to add much to achieve a whole new richness!
I enjoy using these little bitty ones, which I very much love also because, since they’re small (only .375 of an ounce), you can slowly add as much or little as you like!
And since we’re happy little carnivores, you know as much as we love bacon, of course, THAT was going in there, too!
Beans are optional and completely up to you. But they’re healthy, and loaded with protein, so I always like to add just one can that I rinse and drain first before adding.
Be sure to do this, because that goop they pack them in is LOADED with sodium! Plus, it just looks kinda nasty…(just me??)
I use fancy dark red kidney beans, but you could also use chili beans or black beans.
Off topic…but why do they call kidney beans “fancy”? Such an oxymoron! I’ve always thought it hilarious!!
Anyways, this chili has many layers of flavors with a slight barbecue taste. It’s also just a little bit sweet and a little bit hot at the same time!
NOT too hot, though, so no worries to anyone sensitive to hot and spicy foods! And it’s a different kind of heat. It slowly warms you up on the inside, rather than an instant “burn your tongue and back of your throat” kind of heat that makes you cough!
I hate that kind of heat. Not fun at all.
It should be enjoyable, not painful, right?
So I added two kinds of peppers. Both homegrown and picked fresh right from my garden, and they are sweet red cubanelle peppers and jalapeños!
And in addition to the smokiness of the pork, I also added just a little smoked salt! Another little secret to this awesome chili!
I absolutely LOVE that stuff, and it really makes a big difference!
There is also a nice basketful of spices and simple pantry items that went into this pot, that you probably already have right on hand.
And to finish our bowls, I simply topped them with a little spoonful of sour cream, and some of my homemade Cowboy Candy!
*If you don’t have a smoker, I think Costco sells a decent smoked pulled pork that you could try. But if you’ve been bitten by the smoker bug, too, like me, this is a fantastic way to use some of that awesome pork shoulder that you smoked over the summer that’s safe and sound in your freezer just begging to be used!
So, if you’re looking for a killer good chili that’s a little different from the same-old same-old, save this one and Pin it to one of your Pinterest boards, because it’s truly another winner!!
Smoke a pork shoulder on Saturday, and add it to your Football Sunday chili! This would also be fantastic to serve at your Halloween Party!
Hope you enjoy! Have a beautiful fall day, all!!
I used my Spicy Brown Mustard Smoked Pulled Pork for this recipe!
Recipes you also might enjoy!
- In Small Stock Pot :
- 2 Tbl. butter
- 1 small sweet red cubanelle pepper, diced (*ribs and seeds removed), ok to sub bell pepper
- 1 medium onion, diced
- 2 - 4 fresh jalapeño peppers, finely chopped (with or without ribs and seeds), as you like for heat
- ¼ tsp. each: salt, regular black pepper, good chili powder, ground cumin, garlic powder
- When Done, Add:
- 1½ lbs. smoked pulled pork, pulled into chunky bite-sized pieces
- 3 Tbl. good chili powder
- ¾ cup ketchup, I use Hunt’s
- 1½ Tbl. key lime or lemon juice (fresh or bottled)
- 3 Tbl. packed dark brown sugar
- 1½ Tbl. cumin
- ½ Tbl. worcestershire sauce
- 1 tsp. regular white vinegar
- ½ rounded tsp. regular table mustard
- ½ tsp. garlic powder
- ¼ tsp. coarse ground black pepper
- ¼ tsp. regular salt
- ¼ tsp. smoked salt
- ¼ tsp. sriracha
- ⅛ tsp. more each (or to taste): chili powder, garlic powder, cumin
- more salt (regular or smoked) & coarse ground or regular black pepper (to taste)
- 1 (14 oz.) can whole tomatoes or stewed (with the juice), crushed with your hands to break up, I use Hunt’s
- 1½ cups V-8 Spicy Hot tomato juice
- 1 (.375 oz.) square Ghrirardelli Dark Chocolate, optional but VERY good
- Add During Last 30 Minutes:
- 4 - 5 strips crisp cooked bacon, snipped into small bite-sized pieces
- 1 (8 oz.) container fresh sliced mushrooms
- Add During Last 10 Minutes:
- 1 can dark red kidney beans, rinsed and drained, ( *a 15 – 15.5 oz can depending on brand), optional
- Stir well once all ingredients are added. Simmer on low for at least 2 hours, covered. Stir gently, folding, as needed to prevent sticking. Chili will seem too thick, but don’t worry, it will break down a little when it cooks.
- During the last 30 minutes, add (those) ingredients listed above, then during the last 10, add rinsed and drained beans if you like a few beans in your chili.
- Serve topped with a spoonful of sour cream, a little shredded sharp white cheddar, co-jack or pepper jack if you want it cheesy, and a few slices of my Jalapeño Cowboy Candy if desired. But very good just as it is, too! Enjoy!
- (*Chili will be super thick when chilled. Do not add liquid! Chili will thin back out when reheated.)