Smokey Pulled Pork Chili

A Smokey, Spicy Chili full of flavor.

For this Chili I used Smoked Pork. The smokey flavor combined with Bourbon give this Chili an outstanding rich flavor. I had my husband smoke the Pork in our outdoor electric smoker the night before I made the Chili. He did a Mustard and Bourbon mop on the Pork Roast while smoking it. It smelled so good I was tempted to just eat the Pork on sandwiches but I was already planning on having guests try the Chili the next day. Don’t worry, if you don’t have access to a smoker, simply go to your local BBQ joint and order 2 pounds of Smoked Pulled Pork. Most of these places sell their smoked meats in bulk. I have a great local favorite near my home that we used to use often, prior to owning our own smoker.

This Chili has a kick to it. I used 4 Habanero Peppers from my garden in this recipe. I also roasted the Green Peppers from my garden to add even more smokey flavor in this dish.

SMOKEY PULLED PORK CHILI

Ingredients:

• 2 Pounds Smoked Pork Roast, shredded
• 1 Pound Ground Pork
• 1/2 Cup Good Bourbon (I used Jim Beam Black Extra Aged Bourbon)
• 1 Cup Smokey Mesquite Barbecue Sauce (I used Stubbs)
• 2 Large Green Peppers, roasted, peeled then diced
• 4 Habanero Peppers, diced
• 1 Cup Red Onion, diced
• 2 Cloves Garlic, minced
• 1 (15.5 oz.) Can Red Kidney Beans
• 2 (14.5 oz.) Cans Diced Tomatoes
• 1 (29 oz.) Can Tomato Puree
• 3 Tablespoons Chili Powder

Directions:

1. Smoke the Pork Roast for 2 1/2 Hours using Mesquite and Apple wood chips. Allow the Roast to rest for 2 hours, wrapped in foil, then wrapped in a kitchen towel in a cooler. Pull the Roast after it is completely cooled. Set aside.

2. Move your oven rack up close to the broiler. Turn your oven on the broil setting. Slice the Green Peppers in half and remove the stem, seeds and membrane. Place the Peppers skin side up on a sheet pan or a piece of aluminum foil, and roast the Peppers just until the skin is blackened, it should only take about 5 minutes. Remove them from the oven allow them to cool and then remove the skin and then dice the Peppers.

3. Add the Ground Pork into a large skillet and sprinkle with 1 Tablespoon Chili powder. Stir and brown the Pork over low heat then transfer the browned meat into a 6 or 7 quart slow cooker, reserving the Pork fat in pan. Saute the Red Onions and Garlic in the same pan just until tender then transfer the Onions and Garlic to the slow cooker. Now add the diced Habaneros into the pan and saute them just until tender, then transfer them into the slow cooker as well. I saute the Habanero Peppers separately, because it releases a bit of their hot flavor, instead of transferring it directly into the onions

4. Add the Green Peppers, Diced Tomatoes, Tomato Puree, Bourbon, Barbecue Sauce, 2 Tablespoons Chili Powder, Red Kidney Beans and the Pulled Pork into the slow cooker. Fold everything together. Set the slow cooker on low for 5-6 hours. Stirring occasionally.

5. The Chili is done when everything is heated through and it is nice and thick.

Serve the Chili with Sour Cream, Grated Cheese and diced Green Onions on the side.

Recipe by: Hot Dish Homemaker