Let your slow cooker do the work for you with this award-winning Pork Chili. This smoky chili nails essential savory, sweet and spicy chili flavors with pulled pork, apples, chipotles, and pumpkin.
Every chili recipe I make is gauged on, “Can this win a chili cook-off contest?” I love tweaking the flavors until I reach the perfect award-winning combo.
The smokey, bold flavors of the Pork Chili makes this recipe a shoe-in. Plus chunks of tender pulled pork is an unexpected twist compared to typical ground beef or ground pork chili recipes.
If you love the unexpected when it comes to chili recipes, be sure to also check out Buffalo Chicken Chili and Slow Cooker Turkey Chili.
They might earn you some more hardware in the chili cook-off department. #justsayin
If you’re interested in coming up with your own chili recipe to win a contest, check out this post for great tips and pointers!
If serving pulled pork chili at a party, tailgating, or a game, check out this what to serve with chili article! It has tons of side dishes and finger foods to make one epic meal.
HOW TO MAKE PULLED PORK CHILI
- Cut pork into large chunks and remove bone of pork butt.
- Mix together pork spice ingredients and rub into pork chunks.
- Place pork at bottom of slow cooker and add rest of ingredients, except for apples and beans.
- Cook in slow cooker HIGH for 5-6 hours or LOW for 10-12 hours. Remove pork from crockpot to shred.
- Add apples and beans to slow cooker to heat through. Then add pulled pork back to slow cooker.
TIPS / TRICKS FOR MAKING PORK CHILI
- Chili, especially ones with bold flavors like this one, taste better the next day. Make ahead to allow time for the flavors to really come together and meld.
- Boneless pork butt or pork shoulder can be substituted, depending on what is available.
- This chili freezes great, which is perfect because Pork Chili makes a lot! I always freeze half for a future meal.
- Pork Chili has a moderate, respectable amount of spice to appeal to everyone. However, if you are a spice fiend, increase the cayenne to 1/2 teaspoon and use 2 chipotle peppers.
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Pork Chili
Ingredients
Pork Rub:
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon brown sugar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 3 pounds bone-in pork butt, cut off bone in large chunks
Chili:
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1-2 chipotle peppers in adobo*, chopped
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cayenne pepper
- 1/4 cup chili powder
- 12 ounces beer**
- 1 cup apple cider
- 2 14 ounce cans diced fire roasted tomatoes, drained
- 14 ounce can crushed tomatoes
- 1 teaspoon salt
- 14 ounce can pumpkin puree
- 3 small sweet apples (such as Golden Delicious or Gala), cored and chopped (not peeled)
- 2 14 oz. cans dark red kidney beans, drained and rinsed
Toppings: chopped fresh cilantro, sour cream, and cheddar cheese
Instructions
- For pork rub, mix all seasonings together in a small bowl. Rub mixed seasonings all over pork and place pieces at bottom of 6 quart slow cooker.
- Add all remaining ingredients except chopped apples and kidney beans. Stir to combine. Cook on HIGH For 5-6 hours or LOW for 10-12 hours.
- Once the meat is fall apart tender, transfer pork to a cutting board. Add the apples and beans to the slow cooker, turn heat to HIGH.
- While the apples and beans are cooking for 30 minutes, allow the meat to sit until cool enough to handle. Shred the pork and add back to the pot. Serve chili with sour cream, fresh cilantro, and shredded cheese.
❉DID YOU MAKE THIS RECIPE?? DON’T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!❉
Recipe Notes
- Chili, especially ones with bold flavors like this one, taste better the next day. Make ahead to allow time for the flavors to really come together and meld.
- Boneless pork butt or pork shoulder can be substituted, depending on what is available.
- This chili freezes great, which is perfect because Pork Chili makes a lot! I always freeze half for a future meal.
- Pork Chili has a moderate, respectable amount of spice to appeal to everyone. However, if you are a spice fiend, increase the cayenne to 1/2 teaspoon and use 2 chipotle peppers.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe:
6 Quart Slow Cooker Silicone Spoon Chili Bowls
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Kimberly Muesing says
I have some leftover smoked pulled pork from yesterday, do you think I can use it in this recipe?
Melissa Erdelac says
Hi Kimberly,
Yes, you can. The original recipe calls for 3 pounds raw pork. When cooked that goes down to about 1 1/2 pounds pulled pork. I say this because you will have to know approx how much pulled pork you have left to scale the other ingredients. If you have 3/4 pounds left, cut the recipe in half.
Since you already have the cooked pork, I would just make this on the stove top. Saute the onions and garlic. Add in all the other ingredients, except the apples and beans. Bring to simmer, partially covered, for 30 minutes. Add the apples and beans and simmer for 30 minutes more.
Enjoy!
Melissa
NJMomx2 says
Looking forward to making this for our annual super bowl chili competition this year.
I’ll comment again to let you know how it goes. Can’t wait, it all sounds so good!
Melissa Erdelac says
Thanks! Good luck!
Best,
Melissa
NJMomx2 says
Alrighty… check it out…I tied for FIRST place in the chili competition!!
This recipe is a hit and is delish!
Love the apples and different ingredients than in your typical chili.
I did modify as follows:
Added more cinnamon and brown sugar than the recipe calls for, to taste.
Added 4 Chipotle peppers… and some of the sauce, to taste. Still wasn’t too spicy…I could have added more I think.
Used pinto 1 can and black beans 1 can, instead of 2 cans of kidney.
The apple I used 2 Honeycrisp apples.
I only added 2 cans of diced fire roasted tomatoes. I did not add crushed at all.
That’s it!
Yum!!
Melissa Erdelac says
Thank you so much for following up and CONGRATS on the win!!! I couldn’t be happier for you!
Best,
Melissa
Angela says
This was amazing! I made it yesterday and my family kept commenting on it. Not only did the house smell delicious all day, but even my 3 year old finished his entire bowl without complaint! I wasn’t sure about the combination of flavors, but I’m so glad we tried it. I’ll be making this again for sure. Thank you!
Melissa says
Hi Angela,
This makes me so happy! Thank you so much for taking the time to share! It is an unique ingredient list, but it works! The chili is even better the next day!
Best,
Melissa
Beth says
Made this for the first time and it won my chili cook off!! People gave rave reviews with a catering company owner stating “this is one of the best chili’s I’ve ever had!” The worst part was not having any leftovers. 🙁
Melissa says
That is so amazing! I’m so happy for you. What a compliment! Thank you so much for sharing.
Best,
Melissa
Jess says
I’ve made this chili multiple times and I love it!! Are there any special tips to reheating this chili if I make it a day or two ahead?
Melissa says
Hi Jess,
Thanks so much for letting me know! I’m glad you like it. I think all chili tastes better after a day. If you find it’s too thick when you reheat it you can add additional liquid, such as water, broth, apple cider, or tomato sauce. You might have to adjust the seasonings if it tastes diluted.
Usually, though, I reheat chili on low with a lid on the pot. The condensation collects and thins out the chili a little so you don’t have to add any liquid.
Hope this helps!
Melissa
NICOLE elswick says
Can’t wait to try
Melissa says
Hope you love it!