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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.
Keyword
boston butt, chili, chili recipe, pico de gallo, pork and turkey chili recipe, pulled pork, smoked pork, smoked pulled pork recipe