Pulled Pork Chili: The Ultimate Comfort Food You Need to Try

If you’ve ever had chili, you know how satisfying it is. But what if you could take it up a notch with tender, smoky pulled pork? 

Trust me, once you try pulled pork chili, you might just forget about all the other kinds. It’s hearty, flavorful, and ridiculously easy to make.

Why Pulled Pork is Perfect for Chili

Pulled pork isn’t just for sandwiches or tacos. It’s the secret ingredient that takes chili from good to wow. 

The slow-cooked pork soaks up all those chili spices. Every bite turns out incredibly rich and savory. It’s like the chili and the pork were meant to be together.

The best part? You can use leftover pulled pork. That makes this recipe a total winner for busy days. 

One pot, a little bit of time, and you’ve got something amazing. Everyone will be coming back for seconds.

What Makes This Chili Stand Out

There’s something special about the way pulled pork and spicy, tangy broth work together. The flavors mix perfectly, with the pork being the highlight.

The beans and tomatoes help balance everything out. But it’s the tender, smoky pork that makes this chili unforgettable.

This isn’t your typical chili. It’s packed with bold spices like smoked paprika, cumin, and chili powder. They come together to create a flavor you’ll want again and again. This recipe will change how you think about chili.

Smoky Pulled Pork Chili That Packs Big Flavor

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Ready to make the best chili ever? With just a few ingredients and some patience, you’ll have yourself a bowl of comfort that’s impossible to beat. Here’s how to do it.

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Ingredients

• 3 cups pulled pork (leftover or freshly made)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, finely chopped (optional for heat)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 2 cups chicken or vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Toppings (optional): shredded cheese, sour cream, fresh cilantro, tortilla chips

Instructions

1. Heat the olive oil in a large pot over medium heat. Add chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until the veggies soften and start to smell amazing.
2. Add the pulled pork to the pot and stir it in. Let it cook for a couple of minutes, so the pork gets a little crispy and picks up all the flavors.
3. Stir in the diced tomatoes and tomato sauce. Then pour in the broth. Give it a good stir and let everything simmer together for a bit.
4. Add the beans—kidney and black beans—and stir them in. Now, let it simmer for a while, so all those flavors have time to blend.
5. Season with chili powder, smoked paprika, cumin, oregano, salt, and pepper. Taste it and tweak the seasoning if needed. This is your chili, after all!
6. Simmer the chili for about 45 minutes on low heat. The pork will get even more tender, and the flavors will deepen.
7. Serve hot with your favorite toppings. Shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro will make this chili even better. Add some crispy tortilla chips on the side if you’re feeling extra!

Notes

Image credit to ©88bbque.

Featured image credit to ©sugarfire_wentzville.