Tuesday, September 23, 2014

Pulled Pork Chili

Chili and crisp fall weather just make sense together. You can see what I mean here and here. Since today is the first day of fall I felt it was only right to kick off the season by creating a new version of the American classic.

I just happened to have a ton of slow-roasted pull pork left over from this past weekend (we of course cook pork on Razorback game days) that I couldn't let go to waste and the result was worth sharing! This chili will be a great addition to your fall menu.

2 cups pulled pork (you can substitute cooked chicken breast if you prefer)
1 sweet onion, diced
1 garlic clove, minced
2 tbsp chili powder
2 tsp cumin
1 tsp salt
1 tsp oregano
½ pepper
2 cans petite diced tomatoes, undrained
1 can black beans, rinsed & drained
1 can pinto beans, rinsed & drained
1½ cups chicken broth
extra virgin olive oil
shredded cheese, sliced avocado, tortilla chips (or any other preferred toppings)

Step One
Sauté onion in olive oil on medium-high heat for 4-5 minutes or until translucent. Add in garlic and sauté an additional minute.

Step Two
Add in spices and stir to combine. Let cook for about a minute.

Step Three
Add in beans, tomatoes, pork and chicken broth. Stir to combine then bring mixture to a boil. Cook for 2-3 minutes.

Step Four
Turn setting to medium-low and let simmer for 30 minutes.

Step Five
Turn to low and let simmer for an additional hour (or more if you have the time).

Step Six
Scoop into bowls, top with avocado and cheese and serve alongside tortilla chips.

Enjoy and happy fall, y'all!


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