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A bowl of chili topped with shredded cheese, sour cream, and sliced green onions, with a spoon, napkin, and a glass of ice water nearby.
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Pulled Pork Chili

One pot, minimal prep, maximum flavor. top reheating the same pulled pork sandwiches! This hearty chili transforms your leftovers into something completely new and absolutely delicious. Cocoa powder and chipotle peppers create rich, complex flavors that'll fool everyone into thinking you started from scratch.
Prep Time15 minutes
Cook Time1 hour
Resting Time5 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 10 servings
Calories: 352kcal
Author: Dee Broughton

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.
    A cream-colored Dutch oven contains sautéed chopped onions and a pile of cocoa powder in the center, ready to become the flavorful base for pulled pork chili; the lid rests nearby on a light countertop.
  • 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.
    A white pot filled with pulled pork chili—shredded meat, kidney beans, black beans, spices, and broth—ready to be mixed for cooking; the lid rests beside 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.
    A wooden ladle holds a serving of chunky pulled pork chili with beans, tomatoes, and shredded meat above a pot filled with the same hearty chili.
  • Season to taste with additional salt and pepper if needed.
  • Ladle into bowls, add your favorite toppings and enjoy!

Nutrition

Serving: 1g | Calories: 352kcal | Carbohydrates: 49g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 1669mg | Potassium: 646mg | Fiber: 11g | Sugar: 21g | Vitamin A: 2173IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 6mg