Smoked Pulled Pork Chili Recipe

Locals Take on This Hotly Debated Dish

Chili: It’s a quintessential American meal, yet the variations are – quite literally – endless. Do you include beans, or no beans? Prefer vegetarian versions, or as much meat as the pot can handle? Are you a chili traditionalist, or do unexpected ingredients like sweet potatoes, pasta, or even chocolate make your mouth water?

Whatever your chili opinions, you’re sure to find a winning recipe in the following pages. Keep reading for four locals’ takes on this hotly debated dish!

By Mary Beth Wallace / Photography by Rich Smith

Kelvin Boyd’s Smoked Chili with Sour Cream & Pico de Gallo

Yields: 6-8 servings

Smoked Chili with Sour Cream & Pico de Gallo

Kelvin Boyd

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Course Main Course

Cuisine American

Equipment

Smoker
Skillet
Large Pot

Ingredients

1 (10 lbs) smoked Boston butt (with secret homemade dry rub)
½ lb ground turkey
1 Vidalia onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 (15 oz) cans tomato sauce
3 (14.5 oz) cans diced tomatoes with garlic and herbs
2 (15 oz) cans seasoned black beans
2 (15 oz) cans red kidney beans
4 (15 oz) cans chili beans
1 small container sliced portabella mushrooms
3 tsp smoked chili powder
1 tsp smoked paprika
2 tsp onion powder
2 tsp garlic powder
½ tsp cayenne pepper
Crystal hot sauce (add as much/little as you like)

For topping (optional):

Sour cream
Pico de gallo

Instructions

Smoke Boston butt 10-12 hours. Let rest, then pull desired amount of pork to add to chili.
Brown ground turkey in skillet and drain. Set aside.
In a large pot, add onions, bell peppers, tomato sauce, diced tomatoes, beans, and mushrooms and turn on low heat to simmer.
Add remaining spices and hot sauce to pot.
Add ground turkey and smoked pulled pork. Let simmer for 45 minutes on low heat.
Serve with sour cream and fresh pico de gallo.