Crock Pot Pulled Pork Chili
I haven't tried making homemade chili in a long time. Recently, however, I canned some homemade pulled pork, and I wasn't very happy with how it turned out. It was a little overcooked. I was ready to throw it out, but my husband suggested that I find a recipe for pulled pork chili and give that a try before I gave up on it. I'm glad I listened to him, because this pulled pork chili is amazing.
You can either used already prepared pulled pork for this chili, or you can make it yourself before you make the chili. The original recipe suggests that you prepare the pork one day and then make the chili the next day. If you get a large piece of pork on sale around Easter time, which is when I made my last batch of pulled pork, you can make up a bunch of it and can it or freeze it to make chili or pulled pork sandwiches later.
1 (2.5 lb) pork shoulder
2 tbsp. brown sugar
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 can beer
2 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (28-ounce) can tomato puree
1 (28-ounce) can crushed tomatoes
2 (14-ounce) cans kidney beans, drained and rinsed
1/4 c. tomato paste
4 tbsp. chili powder
2 1/2 tbsp. ground cumin
1 tbsp. chipotle chili powder
1 tbsp. smoked paprika
1/4 tsp. crushed red pepper flakes
To prepare the pork, place it in the crock pot with the brown sugar, salt, pepper, onion powder, and beer and cook on low for 8 to 10 hours. Shred the pork with a fork, removing any extra fat.
Note: If you are using already prepared pulled pork like I did, just skip the above step and add about 3 c. of pulled pork to the next ingredients.
To the shredded pulled pork, add the garlic, bell peppers, tomato puree, crushed tomatoes, tomato paste, kidney beans, and remaining spices.
If you don't have the exact amounts of everything, don't worry, this recipe is very forgiving. For this recipe I decided to try my Thrive freeze-dried bell peppers and freeze-dried red beans. The great thing about using these products is that they have a really long shelf life (7-25 years), and you only use what you need, with no waste. The beans you just simmer for 15 minutes and they are ready for the crock pot.
Instead of the tomato puree and canned crushed tomatoes, I added about 2 cups of my frozen stewed tomatoes and a 15 oz. can of tomato sauce. As I said, this recipe is very forgiving, so adjust it to suit your tastes.
Cook the chili on low for at least 4 hours, and enjoy!!
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