Smoked Pork Chilli

Smoked Pork Chilli

I always tend to cook like an Italian mama… so when we had some left over slow roasted pork shoulder from entertaining on weekend, it became chilli con carne. You can make this dish on the stove top, but the smoky flavour took the dish to the next level!

Smoked Pork Chilli

Meaghan South
Servings

6-8

Prep Time

15 mins

Cook Time

1-2 hours

Cuisine

Mexican

Category

Mains

Source URL

https://www.meaghansouth.com/blog/smoked-pork-chilli

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/smoked-pork-chilli

I always tend to cook like an Italian mama… so when we had some left over slow roasted pork shoulder from entertaining on weekend, it became chilli con carne. You can make this dish on the stove top, but the smoky flavour took the dish to the next level!

Ingredients

  • Splash olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground chilli (as hot or mild as you like)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • 1/4 teaspoon cayenne pepper
  • 1 kilo cooked pork cut into bite size pieces (or beef)
  • 2 cups cooked black beans (or one tin)
  • 2 cups soaked and cooked kidney beans (or one tin)
  • 3 tins diced tomatoes
  • 2 cups harvest roasted tomato sauce (or add another tin of tomatoes)
  • 2 tablespoons tomato paste
  • 500 ml chicken broth (add 250ml to start then see how much you need)

Directions

  1. In a Dutch oven or heavy bottom casserole dish on medium heat, saute the onion, garlic, carrot and celery in oil for a few minutes.
  2. Add spices and stir for 30 seconds.
  3. Add all other ingredients and bring to a simmer on the stove.
  4. If you don't have a smoker, continue to simmer for 45-60 mins (add broth if required).
  5. If you have a smoker, heat to 180 degrees and transfer the Dutch oven directly onto the grill grate and cook uncovered for one hour (add more broth if needed). For an even smokier flavour, reduce temp to 85 degrees and smoke for another hour.
  6. Serve with rice or baked sweet potatoes and top with coriander, avocado, steamed silverbeet or spinach leaves and a squeeze of lime.
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