Got leftover pulled pork taking up space in your fridge? Transform it into this rich, smoky chili that’s even better than the original barbecue.
This isn’t just a way to use up leftovers – it’s become one of our go-to recipes. We’ve perfected the balance of spices, using cocoa powder and chipotle peppers to complement the smoky pork while building layers of complex flavor. The best part? Most of the work is already done since your using leftover pulled pork. In just over an hour, you’ll have a hearty chili that tastes like it’s been simmering all day.
🔪 What You’ll Need
Ingredients
- Leftover pulled pork – dry or saucy, both work
- Red onion – adds sweetness; yellow works too
- Garlic cloves – fresh is best, jarred in a pinch
- Chili powder, Ground cumin,
- Unsweetened cocoa powder – deepens flavor without adding sweetness
- Brown sugar
- Chicken broth
- Fire-roasted diced tomatoes
- Crushed tomatoes – thickens the chili base
- Black beans
- Dark red kidney beans
- Chipotle peppers in adobo
- Kosher salt & Black pepper
Tools
- Dutch oven or large heavy-bottomed pot
- Sharp knife & cutting board
- Measuring cups & spoons
- Wooden spoon
📝 Step-by-Step Instructions
1. Sauté the Aromatics
Heat oil in a Dutch oven over medium heat. Add diced onion and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds.
2. Build the Base
Add chili powder and cumin. Cook 1 minute to bloom the spices. Stir in cocoa powder and brown sugar.
3. Add the Rest
Pour in broth, tomatoes, beans, pulled pork, chipotle peppers, salt, and pepper. Stir to combine.
4. Simmer
Bring to a boil, then reduce heat. Simmer uncovered for 50–60 minutes, stirring occasionally, until thickened.
5. Adjust & Serve
Thin with broth if needed, or simmer longer to thicken. Taste and adjust seasoning. Serve hot with your favorite toppings.
💡 Meat Nerd Tips
- Use smoky pulled pork for added depth.
- Add broth gradually if your pork was extra saucy.
- Cocoa matters – it adds rich umami, not chocolate flavor.
- Let it sit overnight for an even better flavor the next day.
🔁 Ingredient Swaps
- Low Carb or Keto? Use monk fruit sweetener instead of brown sugar and skip the beans.
- No black beans? Use pinto or cannellini.
- No fire-roasted tomatoes? Use regular diced tomatoes.
🍽️ What to Serve With Pulled Pork Chili
- Cornbread or grilled bread
- Over baked sweet potatoes (or sweet potato fries)
- Steamed rice or mac and cheese
🧊 Leftovers & Storage
- Fridge: Cool completely, store in an airtight container up to 5 days
- Freezer: Freeze up to 3 months; thaw overnight in fridge
- Reheat: On stovetop over medium-low heat or microwave in intervals, adding broth if needed
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Pulled Pork Chili
Recommended Equipment
- Dutch oven or large pot
- Knife
- cutting board
- Measuring cups
- Measuring spoons
Ingredients
For the Pulled Pork Chili
- 1 tbsp avocado oil
- 1 cup red onion diced
- 4 garlic cloves minced
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 2 tbsp unsweetened cocoa powder
- 2 tbsp brown sugar
- 2 pounds leftover pulled pork
- 3 cups chicken broth
- 1 14.5 oz can of fire roasted diced tomatoes
- 1 15 oz can crushed tomatoes
- 1 15 oz can black beans drained
- 1 15.5 oz can dark red kidney beans drained
- 2 teaspoons kosher salt
- 1 tsp ground black pepper
- 4 chipotle peppers in adobo
Toppings:
- shredded cheese diced onions, corn chips, tortilla chips, green onions, jalapenos, corn, sour cream
Instructions
- Heat a Dutch oven or large pot over medium heat.
- Add a tablespoon of oil and swirl to coat the bottom of the pan.
- Add the red onion and cook until softened, about 3-4 minutes.
- Add garlic and cook for another 30 seconds.
- Stir in the chili powder and cumin and bloom for about 30 seconds to a minute.
- Add the cocoa powder and brown sugar, stirring to combine.
- Add the chicken broth, fire-roasted tomatoes, crushed tomatoes, bay leaf, salt, pepper, leftover pulled pork, black beans, kidney beans, and chipotle peppers to the pot.
- Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer uncovered for 50-60 minutes, stirring occasionally. The chili should thicken and flavors should develop and meld together.
- If the chili is too thick, add a little more broth. If too thin, simmer a bit longer to reduce.
- Season to taste with additional salt and pepper if needed.
- Ladle into bowls, add your favorite toppings and enjoy!
Nutrition
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❓ Recipe FAQs
Just over an hour from start to finish, including simmering time.
Yes! It freezes beautifully for up to 3 months. Hello, easy meal planning.
Thick, hearty, and meaty with balanced heat and smokiness.
