March 6, 2021

Smoked Pork Chili

Smoked Pork Chili
Smokers, main course, pork
When I was thinking about making this chili, I knew I wanted to use pork shoulder. Instead of using a large chunk of pork, I sliced them into steaks. I created more surface area to absorb more smoke and develop more crust from the marinade. More smoke and crust = more flavor. I also didn’t want to spend 12 hours smoking a whole shoulder, so smoking steaks cut the time in half.
Smokers, main course, pork
Smoking the vegetables add a whole new dimension to the chili. The tomatoes and onions release a lot of sugar without caramelizing; making them sweet as sugar. The garlic cloves are soft, just like roasted garlic, but smoked. You can add the whole cloves without even chopping. They end up disintegrating in the chili.
Smokers, main course, pork
Print Recipe

Smoked Pork Chili

There’s always been the debate on whether chili should have beans or no beans. I think that both are good and have their place. The real question is why are people putting flavorless ground beef in chili and not using cubed pork shoulder or chuck roast? It’s like night and day for the same price or cheaper, folks. Wake the fuck up.
Like everything I do in life, I took my chili one step further. My pork was dry rubbed and smoked with mesquite wood. I also smoked the tomatoes, jalapeños, garlic, and onion. I also smoked. Then everything went into the crock pot and simmered for 5 hours. The last hour, I tossed in some beans. This chili can compete with any other chili out there; and will crush all in its path. It is worth every minute of the 36 hours it takes to prepare.
Prep Time30 minutes
Cook Time12 hours
Marinating Time1 day
Course: Main Course
Cuisine: American
Keyword: American, electric smoker, main course, Pork
Author: Alex Gorgos

Equipment

  • Electric Smoker
  • crock pot

Ingredients

Smoked Pork Steaks

  • 4 lbs pork steaks 1 1/2” thick
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tbsp black pepper
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 2 tsp white pepper

The Rest of the Chili

  • 6 roma tomatoes
  • 1 large white onion sliced in half horizontally
  • 2 heads garlic
  • 4 large jalapeños
  • 3 tbsp vegetable oil
  • 3 ribs celery chopped
  • 1/4 cup tomato paste
  • 4 cups pork stock
  • 2 tsp hot chili powder
  • 3 cans beans pinto, black, and dark kidney
  • salt to taste

Garnish

  • green onions chopped

Wood Chips

  • mesquite wood chips

Instructions

  • Rib the pork steaks on all sides with the dry spices. Let rest on a rack in the refrigerator for 24 hours. Lest rest at room temperature for 2 hours before smoking.
    Smokers, main course, pork
  • Place the tomatoes, onion, jalapeños, and garlic on a smoking rack.
    Smokers, main course, pork
  • Preheat your smoker to 250 degrees. Smoke the pork steaks for 6 hours. Smoke the vegetables for the last 2 hours.
    Smokers, main course, pork
  • Place the cubed pork steak, chopped smoked vegetables, whole peeled garlic cloves, celery, tomato paste, and chili powder in a crock pot. Mix all of the ingredients, making sure that they’re coated in the tomato paste.
    Smokers, main course, pork
  • Pour in the pork stock. Place on the cover. Cook on high for 5 hours.
    Smokers, main course, pork
  • Stir in the beans. Simmer for 1 more hour.
    Smokers, main course, pork
  • Season with salt to taste.
    Smokers, main course, pork
Smokers, main course, pork
Garnish the chili with chopped green onions.
Author:
Filed Under: Pork, Recipes, The Smoker’s Corner
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