Never fails… I have to make a new red chili every year.
I’m always searching for the best version, something different, or just a way to cure boredom. My palate is rarely satisfied, which means I’m a bit of a pain when it comes to recipes.
So!
This is essentially a two-day chili, though it doesn’t have to be. If you take the extra time, the flavor develops beautifully. Also: your home will smell absolutely amazing.
I realized last night, coming home to a pot of chili (this was batch two — yes, I’m obsessed), that the scent instantly felt like home. My mom only made chili on chilly days, the first snowfall, or during long rainy stretches — it always signaled winter. Walking into the house and breathing in that warm, hearty aroma brought back years of winter memories.
I’m less traditional: I make chili whenever the craving hits. My husband considers it a complete meal on its own, no steak or chicken required. It’s an easy, tomato-based dish I genuinely get excited about.
I always pile my chili high with toppings. Tortilla chips, sour cream or Greek yogurt, scallions, chives, cilantro (yes, I love cilantro), grated cheese, avocado, and diced red onion are all welcome. I prefer the messiest, most overloaded chili possible — the kind that hides beneath a mountain of toppings.
That’s the kind of chili I want: the one adorned with so many garnishes you can barely see the soup.
This version asks for a particular mood: you need to be in the mood for a pulled pork chili. It tastes fantastic, but the texture differs from browned ground beef or turkey. Pulled pork is softer, so if you’re expecting that classic crumbly texture, be ready for something different. We add the peppers after shredding the pork, so they keep a bit of bite rather than becoming fully soft.
If you don’t like beans in your chili, use a larger pork shoulder and add extra vegetables for body — peppers, leafy greens, or whatever you prefer. Personally, I’d just add more chips.
Crockpot Pulled Pork Chili
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Ingredients
- 1 (2.5) pound pork shoulder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 8 ounces beer
- 2 garlic cloves, minced
- 1 shallot, diced
- 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 cup tomato paste
- 4 tablespoons chili powder
- 2 1/2 tablespoons ground cumin
- 1 tablespoon chipotle chili powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
for serving:
- sour cream or Greek yogurt
- grated cheese
- sliced green onions or chives
- fresh cilantro
- tortilla chips
Instructions
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Season the pork shoulder with the brown sugar, salt, pepper, and onion powder. Place the pork in the crockpot and add the beer. Cook on low for 8 to 10 hours (overnight works well). Shred the pork with forks or tongs, removing any bone and large pieces of fat if desired.
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Add the garlic, shallot, peppers, tomato puree, crushed tomatoes, beans, tomato paste, and remaining spices. Mix to combine and cover. Cook on low for at least 4 hours, or up to another 8 hours. If you’re home, taste halfway through and adjust seasoning with salt and pepper to your preference. Taste again before serving.
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Serve topped with sour cream or Greek yogurt, grated cheese, green onions, cilantro, and tortilla chips. This chili freezes well.
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I like a little chili with my cheese. What can I say?