My Best Chili Ever
You've never had chili like this before.
That's because I used BBQ pork in it (not ground beef) and BBQ sauce for sweetness and a little bite of heat. Beau Talbot of restaurant Scott Station taught me how to do this, and it's way better than ground beef in your chili.
Lisa's Best Chili Recipe
- 2 # of BBQ pork (do it yourself or get from your favorite BBQ place) chopped. You could smoke a pork butt (pork shoulder butt) and chop that meat, and it's delicious.
- 2 yellow onions diced
- 4 garlic cloves diced
- 3 14 oz. cans tomato sauce
- 2 cans of chili Rotel
- 1 cup of your favorite BBQ sauce (BBQ restaurants often have great sauces without seed oils in them)
- 1 c. sugar (you could do 1/2 a cup but my family swears it needs the whole cup)
- 3 14 oz. chili beans (if you are using beans-these are optional-you have to watch the pot and keep stirring or they will burn and stick to the bottom of the Dutch oven)
- 4 T. chili powder (maybe more)
- 3 T. cumin
- 1 T. smokey paprika
- 1 tsp. crushed red pepper
- ½ tsp. garlic salt
- cup of water to thin it (more if desired)
- 4 oz. chopped jalapeños, optional
Caramelize the onions in butter and olive oil in a Dutch oven. Add the chopped pork. Add the beans, tomato sauce, Rotel, spices and the sugar. This chili is both sweet & spicy. Let come to a boil and then simmer all day. If you only have a few hours, the flavors will deepen over time but give it at least a few hours. In fact, I put it in a 225 degree oven and let it sit there overnight. Taste and taste again. Adjust any spices that you prefer. And then eat it the next day.
Some of the ingredients are posted below.
Stay Connected.
Sign up for the newsletter.