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Smoked Pulled Pork Chili

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Smoked Pulled Pork Chili is the ultimate comfort food, combining tender, smoky pulled pork with a rich, bold chili base. Whether you’re using leftover smoked pork or making it fresh on your Traeger, this hearty, meaty chili is perfect for game days, cold nights, or any time you’re craving a smoky twist on classic chili.

Why You’ll Love This Recipe

  • Deep, smoky flavor – Pulled pork adds an incredible richness.
  • Great for leftovers – Perfect for repurposing smoked pork into a new dish.
  • Thick and hearty – Loaded with meat, tomatoes, and bold spices.
  • Easy to make – Let it simmer on the smoker or stovetop for a hands-off meal.
  • Crowd-pleaser – Ideal for tailgates, family dinners, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chili Base:

  • Smoked pulled pork (about 3–4 cups, shredded)
  • Olive oil or butter
  • Yellow onion, diced
  • Garlic cloves, minced
  • Fire-roasted diced tomatoes
  • Tomato sauce
  • Tomato paste
  • Beef broth (or beer for extra depth)
  • Worcestershire sauce
  • Chipotle peppers in adobo sauce, chopped (optional for extra smoky heat)
  • Smoked paprika
  • Chili powder
  • Ground cumin
  • Black pepper
  • Salt
  • Brown sugar (optional, for a slight sweetness)

Optional Add-Ins:

  • Diced bell peppers
  • Black beans or kidney beans (if you prefer beans in your chili)
  • Diced jalapeños (for extra spice)

Directions

Step 1: Preheat the Smoker

  1. Set the smoker to 250°F and preheat for about 15 minutes. Use hickory, mesquite, or oak pellets for deep smoky flavor.

Step 2: Sauté the Base

  1. Heat oil in a cast-iron Dutch oven – Place it directly on the smoker grates or use the stovetop.
  2. Cook the onions and garlic – Sauté for about 5 minutes until softened.

Step 3: Build the Chili

  1. Add the tomatoes and seasonings – Stir in the fire-roasted tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, chipotle peppers, smoked paprika, chili powder, cumin, black pepper, and salt.
  2. Mix in the pulled pork – Stir well so the pork absorbs the flavors.

Step 4: Smoke the Chili

  1. Place the Dutch oven on the smoker – Smoke uncovered for 2–3 hours, stirring occasionally. This allows the flavors to meld and absorb more smoky goodness.

Step 5: Adjust and Serve

  1. Taste and adjust – Add more seasoning, broth, or a touch of brown sugar if needed.
  2. Serve hot – Garnish with shredded cheese, sour cream, green onions, or cornbread on the side.

Servings and Timing

  • Servings: 6–8
  • Prep Time: 15 minutes
  • Cook Time: 2–3 hours
  • Total Time: 2 hours 15 minutes – 3 hours 15 minutes

Variations

  • Spicy Pulled Pork Chili – Add more chipotle peppers or diced jalapeños.
  • Beer-Braised Chili – Replace some of the beef broth with a dark Mexican beer.
  • No-Bean Texas Style – Skip the beans for a traditional meat-heavy chili.
  • Slow Cooker Version – After sautéing, transfer everything to a slow cooker and cook on low for 6–8 hours.
  • Brisket Chili – Swap pulled pork for smoked brisket for a beefier version.

Storage/Reheating

  • Storage: Keep in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm in a pot over medium heat or microwave in short bursts.
  • Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw overnight before reheating.

FAQs

What’s the best wood for smoking pulled pork chili?

Hickory, mesquite, or oak give the chili a rich, smoky depth.

Can I make this chili ahead of time?

Yes! The flavors get even better the next day, making it great for meal prep.

Can I add beans to this chili?

Yes! While traditional pulled pork chili is bean-free, black beans or kidney beans can be added.

What’s the best cut of pork for pulled pork chili?

Smoked pork shoulder (pork butt) works best for its tenderness and fat content.

Can I cook this on the stovetop instead of the smoker?

Yes! Simmer it on low heat for 1.5–2 hours, stirring occasionally.

How do I thicken my chili?

Let it simmer uncovered, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Can I make this chili keto-friendly?

Yes! Skip any sugar and beans to keep it low-carb.

What toppings go well with pulled pork chili?

Shredded cheese, sour cream, diced onions, jalapeños, or fresh cilantro.

Can I use store-bought pulled pork?

Yes, but homemade smoked pork will have the best flavor.

How do I add a sweet touch to my chili?

A splash of maple syrup or brown sugar balances out the smoky and spicy flavors.

Conclusion

Smoked Pulled Pork Chili is a rich, smoky, and hearty dish that takes chili to a whole new level. Whether you’re making it for a big gathering, meal prepping for the week, or just craving comfort food, this chili delivers bold flavors in every bite. Fire up your Traeger and enjoy a bowl of this smoky goodness today!

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Smoked Pulled Pork Chili

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This Smoked Pulled Pork Chili is the ultimate comfort food, combining the rich smokiness of slow-cooked pork with a bold, hearty chili base. Perfect for game day, cold nights, or any time you need a filling, flavorful meal.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 8-9 hours
  • Total Time: 9+ hours
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Smoking & Simmering
  • Cuisine: BBQ, American, Tex-Mex

Ingredients

Scale

For the Smoked Pulled Pork:

  • 4–5 lb pork shoulder (Boston butt)
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • ½ cup apple cider vinegar
  • Wood pellets (hickory or mesquite recommended)

For the Chili Base:

  • 2 tbsp butter or oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans, drained (optional)
  • 1 can (15 oz) black beans, drained (optional)
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tbsp hot sauce (optional)
  • 1 tbsp brown sugar
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground cayenne (optional for heat)
  • Salt and black pepper to taste

Instructions

1. Smoke the Pork Shoulder:

  1. Preheat your Traeger or pellet smoker to 225°F.
  2. Rub the pork shoulder with olive oil and coat evenly with chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
  3. Place the pork on the smoker and smoke for 4-5 hours, or until it reaches an internal temp of 165°F.
  4. Wrap the pork in foil, add ½ cup apple cider vinegar, and continue smoking until the internal temp reaches 200-205°F (another 3-4 hours).
  5. Remove from the smoker, let rest for 30 minutes, then shred the pork with forks.

2. Cook the Chili Base:

  1. Heat butter or oil in a large Dutch oven or pot over medium heat.
  2. Sauté onions and bell peppers for 5 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste, diced tomatoes, tomato sauce, Worcestershire sauce, and beef broth.
  5. Add pulled pork, chili powder, smoked paprika, cumin, cayenne, and brown sugar. Stir well.
  6. Simmer for 1-2 hours, stirring occasionally. Add water if it thickens too much.

3. Serve & Enjoy!

  • Ladle into bowls and top with shredded cheese, sour cream, jalapeños, or green onions.
  • Serve with cornbread, tortilla chips, or rice.

Notes

  • Prefer it extra spicy? Add extra cayenne or diced jalapeños.
  • No smoker? Use pre-cooked pulled pork and add 1 tsp liquid smoke to the chili base.
  • Leftovers? This chili tastes even better the next day! Store in the fridge for 3-4 days or freeze for up to 3 months.

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