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Southern Barbecue Pork Chili with Smoky Spices

Southern barbecue pork chili simmers pork shoulder in a smoky tomato and barbecue sauce base until fork-tender. Pinto beans and a splash of apple cider vinegar finish this thick, hearty Dutch oven chili.
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Prep Time 20 minutes
Cook Time 2 hours 27 minutes
Resting 5 minutes
Total Time 2 hours 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 lb pork shoulder boneless, cut into 3/4-inch cubes
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 yellow onion medium, chopped
  • 1 green bell pepper medium, chopped
  • 1 jalapeño seeded and minced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp dry mustard
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 0.5 cup barbecue sauce
  • 1 tbsp brown sugar packed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 tbsp apple cider vinegar

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 5-quart Dutch oven over medium-high heat.
  2. Season the pork with 1 teaspoon of the salt and the black pepper, then brown it in 2 or 3 batches, turning as needed, for 5 to 7 minutes per batch; transfer to a plate.
  3. Reduce the heat to medium, add the onion, bell pepper, and jalapeño, and cook for 5 to 6 minutes, stirring occasionally, until softened.
  4. Stir in the garlic, tomato paste, chili powder, smoked paprika, cumin, dry mustard, and remaining 1/2 teaspoon salt; cook for 1 minute.
  5. Stir in the crushed tomatoes, chicken broth, barbecue sauce, brown sugar, browned pork, and any juices on the plate.
  6. Bring to a gentle simmer, cover with the lid slightly ajar, and cook over low heat for 1 1/2 to 2 hours, stirring every 30 minutes, until the pork is fork-tender and reaches at least 145°F; the pork will rest in the hot chili for at least 3 minutes.
  7. Stir in the pinto beans and simmer uncovered for 15 to 20 minutes, until the beans are hot and the chili has thickened.
  8. Remove from the heat and stir in the apple cider vinegar.
  9. Let the chili rest for 5 minutes before serving.

Notes

For the best texture, brown the pork in batches so it sears rather than steams. Refrigerate leftovers for up to 4 days; this chili freezes well. Use a gluten-free barbecue sauce if needed.