Award Winning Smoked Pork Chili

Award Winning Smoked Pork Chili

This Chili recipe is so easy & delicious you’ll never make another chili recipe again. The secret is not getting too crazy with this one. When I think of Chili, I go back to my childhood eating grilled hot dogs and chili loaded with cheese & sour cream on those brisk football sundays. I wanted to create a recipe that revamped the classic Chili I remember eating growing up. Award-Winning Chili recipe coming at ya! 

Smoked Pork: I’m going to save my lecture on the art of smoked barbeque for a rainy day, but if you plan on taking on this portion of the recipe from scratch, here are a few pointers: (don’t be afraid to outsource the smoked pork unless you’re extra like me.) 

• Low & Slow is the way to go

• For a pork butt, I try to maintain my smoker between 200°f-225°f

• Let your pork butt rest OUT of the fridge for a few hours before you plan on smoking. You don’t want to put a cold piece of meat on your smoker. (it’ll help with a more even cook)

• Don’t go crazy with your dry rub! Salt, pepper, and paprika is the way to go! 

• Lather your meat in a mixture of yellow mustard and hot sauce before applying your dry rub. The wet rub acts as a tenderizer and gives your spice blend something to stick to

• When your temperature probe penetrates the meat and feels like a bag of butter, you’ve officially smoked a butt!

Ingredients:

• 2 Tbsp vegetable oil

• 1 medium onion, diced

• 2 lbs smoked pork butt

• 1 Tbsp chili powder

• 4 Tbsp Cumin

• 3 Tbsp Brown Sugar

• 2 Tbsp garlic powder

• 3 tsp salt

• 1 tsp black pepper

• 3 cups beef broth

• ½ can tomato paste

• 1 can diced tomatoes

• 2 can kidney beans

• 1 can tomato sauce

• 3 bulbs garlic, minced

Directions:

1. In a large pot, heat your oil. 

2. When oil begins to sizzle, add your onions and stir until translucent.

3. Add chili powder, cumin, brown sugar, garlic powder, salt, pepper, garlic, and tomato paste. Stir to combine. 

4. Once fragrant, add your beef broth, diced tomato, beans,  and tomato sauce. 

5. Bring everything to a simmer

6. Once simmering, add your shredded smoked pork and stir to combine. 

7. Leave on low heat for several hours or until desired flavor and consistency has been reached. 

Pro Tip: Start this recipe 1-3 days before you plan on actually eating it. The longer you let the Chili simmer, the more the flavors will meld and develop. 

You can adjust the “intensity” of the chili by adding some water or simmering until the chili has reduced to desired flavor.