Warm up with a hearty bowl of pulled pork chili! Made with tender, smoky pulled pork and a blend of fresh chili peppers and warm spices, this chili is the perfect comfort food for a chilly night.
1cupchicken stock (homemade or low sodium preferred)
3tablespoonsWorcestershire sauce
3tablespoonsdark chili powder
1tablespoonground cumin
½teaspooncayenne pepper
2teaspoonssugar
Instructions
Using nitrile gloves, slice the chili peppers open to remove and discard the seeds and inner pith. Chop the peppers into ½" pieces.
Heat a large Dutch oven or pot over medium heat. Add the butter and diced onions with a sprinkle of salt. Sauté, stirring frequently until they are soft and translucent, about 5 minutes.
Add the pulled pork, stirring with a wooden spoon and breaking up any large pieces to warm through. Season with salt and pepper as needed.
Add the diced peppers, stir and cook for about 1 minute.
Stir in the tomato paste, tomatoes, beans, chicken stock and Worcestershire sauce.
Add the remaining spices and sugar. Stir to completely combine and bring to a simmer, then cover and simmer over low heat for 1 to 2 hours.*
Taste test for seasoning and heat levels. Add more salt or sugar, and adjust heat levels as needed.** Just remember that the flavor will change once toppings are added, which will help balance out the heat.
Can be served immediately or refrigerated and served the next day with your favorite toppings.***
Notes
*Simmering the chili for 1 hour is enough, but more flavors will develop the longer that it simmers. This is when the magic happens.
**Make it less spicy by eliminating hot spices/chilis or adding more stewed tomatoes. Make it spicier by adding more chilis.
***For toppings, consider chopped fresh onion, corn chips, sour cream, grated cheddar cheese, diced avocado and a squeeze of lime.
The recipe makes about 2 ½ quarts or 10 cups of chili, which will serve 6 to 10 people.
Chili can be kept warm in a Crockpot on low for serving.