Friday, November 15, 2013

Pulled Pork & Beer Chili

As you know, we love chili. Like a lot.  It's easy to make, hearty and when the temperature decides to drop to the 20s, it's a great way to warm up, especially with some tortilla chips for scooping and a beer to wash it all down.  Of course you can also add the beer to the chili and bridge the flavor gap, which is of course what I did.  Loaded with beans, peppers, onions and shredded pork, this chili is so quick to make and is delicious.  A little bit of heat from the chili powder and tomatoes with green chiles, and the beer adds a nice depth to the background flavors.  I always cook with a beer that has a good flavor on its own, so this time I chose a lager, Yuengling, since we brought back a couple of cases from Pennsylvania and kicked the keg of Harpoon UFO Pumpkin (don't worry--we've ordered another one to have for Thanksgiving).  Keeping our beer supply well stocked is important.

Last December, I shared a pulled pork recipe from Melissa d'Arabian from the September 2012 Food Network Magazine and I've made it so many times since.  Melissa also shared 10 ways to use that pulled pork.  Her chili recipe included the basics, but lacked in detail and depth, so I supplemented, adding the beer, some extra seasonings and bulking out the tomatoes and beans.  This was less than 45 minutes from fridge to table and was perfect for chilly evening.  One of those I'm-driving-home-from-work-and-don't-know-what-were-eating-for-dinner-but-I-have-pulled-pork-in-the-fridge meals.  I love it when I can pull together something we like in those scenarios and don't have to resort to take out because I failed to meal plan.

Pulled Pork and Beer Chili


1 Tablespoon olive oil
1 onion, diced
1 green pepper, chopped
14.5 ounces diced tomatoes
14.5 ounces diced tomatoes with green chiles

1-2 Tablespoons chili powder
salt & pepper, to taste

30 ounces pinto beans, drained and rinsed
15 ounces black beans, drained and rinsed
8 ounces pulled pork
12 ounces beer
8 ounces water
6 ounces tomato paste
sour cream, shredded cheese, tortilla chips, and other desired garnishes for serving

In a large pot or dutch oven, heat olive oil over medium heat.  Add diced onions and chopped peppers and saute until softened.  Add both tomatoes and seasonings to taste, stirring to combine and cook for 5 minutes.

Stir in beans and pork.

Add beer and water, stirring to combine, then add in tomato paste to thicken.

Allow to come to a boil, then reduce heat to low and simmer for about 30 minutes.  Adjust seasonings as desired.  Ladle into bowls and top with sour cream and shredded cheese, serving with tortilla chips.

Makes 6-8 servings.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe

No comments:

Post a Comment