Smoked Pork Chili is the most flavorful and delicious chili ever! Made with smoked pork loin or leftover pulled pork with pinto beans, onions, bell peppers and garlic. Great for dinner or game day get togethers.
Chili is always a favorite for dinner but have you ever added smoked pork? It adds incredible flavor to make this hearty chili a meal you won't soon forget.
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Ingredients for Smoked Pork Chili:
- Pork Loin
- Olive Oil
- Best Dry Rub: Brown Sugar, Garlic, Smoked Paprika, Salt, Pepper, Dry Mustard, Chili Flakes
- V8 Juice
- Pinto Beans
- Bell Peppers
- Fresh Garlic
- Chili Powder
- Granulated Garlic
- Kosher Salt & Pepper
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How to Make Smoked Pork Chili:
- Prepare a grill fire to about 300° with hickory or oak for smoke flavor.
- Cut pork loin into chunks.
- Drizzle with olive oil and sprinkle with dry rub.
- Place on a grill pan.
- Cook over indirect heat with the grill lid closed until pork reaches about 150° internal temperature suing a digital thermometer, about 30- 45 minutes.
- Remove from grill.
- Place on a cutting board and roughly chop the smoked pork.
- Dice onions, peppers and garlic.
- In a dutch oven or large pan add olive oil and cook onions, bell peppers and fresh garlic over medium heat, stirring often.
- Mix in V8 juice, smoked pork, pinto beans, chili powder, cumin, granulated garlic, salt, and pepper.
- Bring mixture to a boil and lower to simmer. Cook 30 minutes, stirring often.
- Serve with your favorite toppings like shredded cheese, sliced jalapenos or sour cream.
Chili makes the best leftovers and always tastes better the next day. It was so good that we were wishing we had made a double batch, it is our new favorite.
How to Store and Reheat:
Store leftover chili in an airtight container in the refrigerator up to 5 days. Can be frozen for up to 3 months, thaw in refrigerator.
To reheat, add to a pan and heat over medium-low heat, stirring often. Add a few tablespoons of water or V8 juice if chili is thicker than you like.
Chili is the perfect make ahead dinner. Smoke the pork over the weekend and make this an easy meal prep dinner that goes together super quick for a busy weeknight. It's guaranteed to be a crowd pleaser!
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For the Smoked Pork:
- 1 pound pork loin
- 2 tablespoons olive oil
- ¼ cup The Best Dry Rub
For the Chili
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cups diced bell peppers
- 3 large garlic cloves, minced
- 1 pound pinto beans cooked (or 3 15 ounce cans, rinsed and drained)
- 4 cups V8 Juice
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- Shredded Cheese for serving
- Sliced Jalapenos for serving
- Prepare grill to 300° with hickory or oak.
- Cut pork loin into 1- 2 inch pieces and drizzle with 2 tablespoons of olive oil. Sprinkle with dry rub and toss to coat completely.
- Spread pork chunks onto a grill pan and place over indirect heat.
- Close the grill and cook about 45 minutes or until pork reaches about 150° internal temperature using a digital thermometer.
- Remove from grill and coarsely chop the pork.
- Using a large pan or dutch oven, add olive oil and place over medium heat.
- Add diced onions, bell peppers and minced garlic, cook until vegetables are softened, stirring often.
- Mix in V8 juice, pork, beans, chili powder, cumin, granulated garlic, salt and pepper.
- Bring the mixture to a boil and lower to simmer. Stir the chili often to make sure it is not sticking to the bottom or sides of the pan. Simmer for 30 minutes.
- Serve chili with your favorite toppings like shredded cheese and jalapenos.
Store leftover chili in an airtight container in the refrigerator up to 5 days. Can be frozen up to 3 months and thawed in refrigerator.
Reheat chili in a saucepan over medium heat. Add a few tablespoons of water or V8 juice to thin the chili if desired.
Amount Per Serving: Calories: 424Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 65mgSodium: 742mgCarbohydrates: 35gFiber: 10gSugar: 8gProtein: 31g
Nutritional calculations are estimated and may not be accurate.