Leftover Pulled Pork Smoked Chili

Leftover smoked pulled pork, fire-roasted tomatoes, hearty beans, and cleverly selected aromatics come together in a dreamy and smoky comfort food that'll have you licking the bowl clean!

Course Main Course

Cuisine American

Prep Time 15

Smoking Time 2

Total Time 2 15

Servings

Calories 351kcal

Author Jason

Equipment

Smoker (any kind of smoker will do!)
Dutch Oven (3 quart at a minimum)

Ingredients

1 lb Leftover Pulled Pork chopped
15.5 oz Red Kidney Beans 1 can
12 oz Tomato Paste 1 can
10 oz Fire Roasted Rotel 1 can
10 oz Beef Consomme
8 oz Tomato Sauce
1 Medium Yellow Onion diced
2 tbsp Chili Powder
2 tbsp Salted Butter
1 tbsp Minced Garlic
1 tbsp Cumin
2 tsp Salt
1 tsp Coarse Black Pepper
Freshly Minced Cilantro or Parsley optional garnish

Instructions

Preheat a pellet smoker to 300°F.
Over medium heat, on a stove, in an averaged sized Dutch oven, melt the 2 tablespoons of salted butter.
Add the minced garlic and diced onion to the pot and saute for about 5 minutes or until the onion is translucent.
Add all the remaining ingredients (pulled pork, kidney beans, tomato paste, rotel, beef consomme, tomato sauce, chili powder, cumin, salt, and pepper).
Stir well to combine.
Place in the smoker, uncovered, for 2 hours, stirring every 30 minutes.
Remove from the smoker, garnish with freshly chopped parsley or cilantro, if desired, and enjoy!

Notes

Store in an airtight container, in the fridge, for up to 4 days. Freeze in an airtight container for up to 3 months.
This is a thicker chili, but if you prefer it to be a bit thinner, add another can of tomato sauce and double the beef consomme.
The beef consomme can be swapped for beef broth in the same amount.
We used oak wood for this chili, but something like hickory or mesquite would be great choices as well.

Nutrition