Smoky Pulled Pork Chili

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Smoky, hearty, gone in minutes.

Say hello to our Smoky Pulled Pork Chili! It’s the kind of hearty, cozy dinner that tastes like you’ve been babysitting the stove all day, even when you haven’t.

Tender pulled pork, smoky spices, tomatoes, and beans come together in one big, bold pot of comfort that’s perfect for game day, leftovers, or a weeknight when you want something that really delivers.

Smoky Pulled Pork Chili

Servings

Ingredients

3 tbsp olive oil, divided
1 medium yellow onion, diced
1 jalapeno, chopped
2 cloves of garlic, minced
2 tbsp tomato paste
1 tbsp chili powder
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp smoked paprika
2 tbsp Pantalones Tequila
3 (14.5 oz) cans of fire-roasted tomatoes, lightly blended
2 (14.5 oz) cans of black beans, rinsed and drained
2 cups cooked and shredded pulled pork
Kosher salt
Black pepper

For serving

Mini corn breads
Chopped cilantro and sliced green onion

Instructions

In a large pot or Dutch oven over medium heat, add 2 tablespoons of olive oil, diced onion, chopped jalapeno, and garlic. Season with a pinch of Kosher salt and black pepper.
Cook, stirring frequently until the onion is translucent, for about 10 minutes.
Add 2 tablespoons of Pantalones tequila and deglaze the bottom of the pot.
Add the tomato paste and stir well to combine, let cook for 1 minute.
Add the chili powder, chipotle powder, cumin, and smoked paprika. Cook for 1 minute. Add about 1 tablespoon of olive oil to the pot to create a pasty consistency.
Add the cans of fire-roasted tomatoes and stir until combined.
Add the cooked, shredded pulled pork and the black beans. Gently stir until combined, then simmer on low heat for 30 minutes.
Ladle into bowls and top with a mini cornbread, chopped cilantro, and sliced green onion.