Ultimate Pulled Pork Chili: A Comforting Game Day Favorite
This Pulled Pork Chili is a comforting dish perfect for gatherings, packed with smoky flavors and customizable ingredients.
Equipment
- large pot
Ingredients
For the Chili
- 3 cups Smoked Pulled Pork Substitute with shredded chicken or ground turkey for a lighter option.
- 2 tablespoons Olive Oil Essential for sautéing vegetables, enhancing overall flavor.
- 1 medium Onion Use yellow or white varieties or substitute with shallots if desired.
- 3 cloves Garlic Fresh garlic is best for maximum impact.
- 1 medium Red Bell Pepper Add sweetness and a pop of color; yellow bell pepper works too.
- 1 medium Green Bell Pepper Feel free to omit.
- 4 cups Beef Broth Switch to vegetable broth for a vegetarian twist.
- 28 ounces Crushed Tomatoes Diced tomatoes can also work if you prefer.
- 1 can Kidney Beans Contribute heartiness and fiber; pinto beans or chickpeas make great alternatives.
- 1 can Black Beans Contribute heartiness and fiber.
- 2 tablespoons Chili Powder Create a rich, smoky flavor profile; adjust based on your heat preference.
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Oregano Lends earthy notes to the dish.
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper Optional, adjust according to your taste.
- 2 tablespoons Lime Juice Brightens and balances the overall flavors before serving.
For Garnishing
- 1/4 cup Fresh Cilantro Adds a vibrant touch.
- 1 cup Sour Cream Provides creaminess that complements the chili beautifully.
- 1 cup Shredded Cheddar Cheese A classic topping that adds richness and flavor.
Instructions
How to Make Pulled Pork Chili
- Heat olive oil over medium heat. Once shimmering, add diced onion, sauté until translucent, about 4-5 minutes.
- Add minced garlic and both bell peppers. Cook for another 3-4 minutes until fragrant and the peppers soften.
- Stir in the smoked pulled pork, breaking it into smaller chunks for even distribution.
- Add beef broth and crushed tomatoes, stirring well. Bring to a gentle simmer, scraping the pot’s bottom.
- Toss in the kidney beans and black beans, stirring until evenly incorporated and heated through.
- Sprinkle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir to blend the spices.
- Lower the heat, cover, and let it simmer for at least 30 minutes.
- Just before serving, stir in fresh lime juice. Taste and adjust seasoning if necessary.
- Ladle the chili into bowls and garnish with fresh cilantro, sour cream, and shredded cheddar cheese.
Notes
Consider making your chili a day ahead for deeper flavor. Serve with various toppings for a fun meal.