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Smoked Pork Chili

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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If you have leftover pork, this Mongolian Pork is another family favorite meal. For ground pork this ground pork chili is a great option for a hearty meal.

Bowl of chili with cheese, jalapenos, pan of chili above on a wood table

Ingredients for Smoked Pork Chili

Ingredients to make smoked pork loin 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
  • Onions
  • Fresh Garlic
  • Chili Powder
  • Cumin
  • 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.

Cubed pork loin on white parchment paper

  • Cut pork loin into chunks.

Dry rubbed cubes of pork on a grill pan

  • Drizzle with olive oil and sprinkle with dry rub.
  • Place on a grill pan.Smoked pork loin chunks 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.

Diced smoked pork loin for chili on a piece of white parchment paper

  • Place on a cutting board and roughly chop the smoked pork.

Diced onions, garlic and red and green peppers on a gray cutting board

  • 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.

Dutch oven with V8 juice, smoked pork, cooked vegetables for chili,

  • Mix in V8 juice, smoked pork, pinto beans, chili powder, cumin, granulated garlic, salt, and pepper.

Smoked Pork Chili in a dutch oven, overhead view

  • Bring mixture to a boil and lower to simmer. Cook 30 minutes, stirring often.

Smoked Pork Chili served in a bowl, dutch oven with chili, garnish plate with cheese and jalapenos

  • 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.

If you have a freezer full of venison, give this easy Venison Chili a try!

Ideas for Leftover Chili

Smoked Pork Chili topped with cheese and jalapenos in a white bowl

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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Chili in a bowl with cheese and jalapenos, close up
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4.57 from 23 votes

Smoked Pork Chili

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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Soups
Cuisine: American
Keyword: chili, chili with beans, game day chili, smoked chili
Servings: 6 servings
Calories: 424kcal
Author: Milisa

Ingredients

For the Smoked Pork:

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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 35g | Protein: 31g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 65mg | Sodium: 742mg | Fiber: 10g | Sugar: 8g

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