Pulled Pork Chili

2 lbs. leftover pulled pork

1 bottle dark beer

1 28 oz. can of crushed tomatoes

1 15 oz can of fire roasted tomatoes, Muir Glen organic

2 4oz cans mild or hot chopped chili’s

1 14 oz can black beans, rinsed

2 14 oz cans pinto beans drained

1 14 oz can of corn, I use white

1 Tbs. smoked paprika

1 tsp. Mexene chili powder

3 TBS. mild or hot chili powder

1 tsp ground chipotle

½ tsp ground cumin

3 or 4 drops hot sauce

1 onion chopped

3 cloves garlic, chopped

Juice of ½ lime optional

Salt & Pepper to taste

Chicken broth if needed to thin

Shredded cheese & sour cream for topping

 

Note: if you don’t want to use beer I would use all chicken broth, a quart.

 

Sautee onions & garlic in a couple Tbs. olive oil, add the meat & stir until hot, add the chili powders & all the seasoning stir until well mixed. Add 1 bottle of dark beer & stir to deglaze the pan. Add the 2 cans of tomatoes, green chili’s & hot sauce; bring to a boil, turn down heat & simmer 2 hours. Stir it once in awhile. After two hours add the beans, corn, and lime juice, simmer another hour, stir & thin as needed.

Serve topped with shredded cheese & sour cream. I like buttered crackers but home made or store bought tortilla chips would go well with it.

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