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Stout Braised Pulled Pork Chili

Stout Pulled Pork Chili

If you want to watch a culinary sports crowd get rilled up, ask what the "right way to make chili" really is. Just meat? Beans? No beans? Pork, vegetables, beef? Tomatoes? Because if you do it "wrong" you might was well be at  Morton’s and ask for ketchup with your steak. Or waltz yourself in the kitchen of a southern Grandma and boss her biscuit making ways around: you might get yourself punched.

I happen to be a bit more of a wandering chili Gypsy, the only requirement that I see necessary is a kick of heat. Some days I want beans, some days I want to pack it full of pork, chipotle stout, hold the beans and top it with pork rinds.

Regardless of your "right" way to make chili, I hope your take away from this recipe is that the braising liquid, what is left after a pork shoulder simmers in beer for 4 hours, is the perfect liquid to use in chili. It’s packed with flavor, beer, broth, spices, and meaty goodness. Don’t wash it down the drain, strain it and save it for making soup and chili. Even freezing it if you have to.

It’s like a free secret ingredient, even if you still have to fight with your brother in law about why you want to add beans.

Stout Pulled Pork Chili 2

Stout Braised Pulled Pork Chili


For the Pork

  • 1 tbs brown sugar
  • 1 tbs salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2.5-3 lb pork butt pork shoulder
  • 2 tbs olive oil
  • 24 ounces stout beer or porter
  • 2 cups beef stock

For the Chili

  • 2 tbs olive oil
  • 1/2 red onion diced
  • 1 red pepper diced
  • 4 cloves garlic minced
  • 1 14.5 ounce can black beans, rinsed and drained
  • 1 14.5 ounce can red kidney beans, rinsed and drained
  • 1 14.5 ounce can stewed tomatoes
  • 3-4 chipotle peppers in adobo minced
  • 2 tsp adobo sauce from chipotle can


  • 1 cup sharp cheddar shredded
  • ½ cup cilantro chopped
  • ½ cup red onion chopped
  • 1 large tomato chopped


  • In a small bowl stir together the brown sugar, salt, onion powder, garlic powder, smoked paprika, and cayenne pepper.
  • Sprinkle pork on all sides with spice mixture.
  • Heat the olive oil in a large Dutch oven until hot but not smoking. Sear pork on all sides until browned.
  • Pour the beer and beef stock over the pork.. Reduce heat to a low simmer. Add a lid at a vent and allow to cook until pork is very tender and shreds easily, about 4 hours. Remove from the pot, shred using two forks, return to the pot and allow to simmer for 5-10 minutes. Remove meat from the pot with a slotted spoon to drain off excess moisture (reserve braising liquid).
  • In a separate pot heat 2 tbs olive oil, cook the onions and red pepper until soft, about 4 minutes. Stir in the garlic. Add 1 ½ cups of the pork braising liquid, black beans, kidney beans, tomatoes, chipotle pepper and adobo sauce. Simmer for 20 minutes.
  • Serve topped with cheddar, cilantro, red onion, tomatoes and pulled pork.

Stout Pulled Pork Chili 3


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Anna @ Crunchy Creamy Sweet September 20, 2013 um 3:00 pm

This looks amazing, Jackie! My Hubby has a very specific requirements when it comes to chili and actually only he can make it right. Maybe we should do a throwdown so I can make your recipe 🙂


Ashley – Baker by Nature September 20, 2013 um 3:11 pm

I’m so ready to have a Fall fling with this chili!!! My man is gonna loooooove this one, J. xo


Cassie September 20, 2013 um 6:11 pm

I adore a bowl of classic chili but I’m always up for a unique twist too. And I love pulled pork. This is awesome!


Tieghan September 20, 2013 um 7:08 pm

I could not agree more, if chili needs anything it is a kick of heat and a long simmer. I just made a chicken chili con carne and simmered it in beer all day. So good! I am loving this for game day!


Jocelyn @ BruCrew Life September 21, 2013 um 10:10 pm

This chili sounds amazing!! I need to add this to my dinner menu very soon!! I love a good chili on a cool Fall night!!


The Foodarian September 22, 2013 um 12:31 am

Oh yum, I made a similar chilli recipe recently, but had no chipotle chilli/adobo sauce. I’m sure it makes a huge difference, thanks for sharing.


David September 23, 2013 um 8:44 am

I made this yesterday and it turned out fantastic! Added two Serrano peppers in with the onions and red pepper to give it a bit of heat and it worked out quite nicely! Saved the broth as well, I’ll likely use it as a cooking liquid for my crock pot chuck roast this next weekend.

Thanks again!


Jackie September 23, 2013 um 10:55 am

Awesome! That extra kick of heat sounds great 🙂


dishing up the dirt September 23, 2013 um 9:48 am

Hahaha! My husband takes his chili making very seriously! I love this time of year, a bowl of chili and a pint of IPA is my happy place. Thanks for a lovely recipe!


Paula – bell’alimento September 23, 2013 um 11:28 am

This is so happening!


frida September 25, 2013 um 11:52 am

You are a very bright individual! I’ve never thought to save the braising liquid, but it has so much flavor! I’m totally doing that.


CelticThugPoet7 October 9, 2017 um 10:41 am

Hmmm i Don’t Want to Get Publicly Ridiculed & Stoned For Asking This Question, But Have U Tried Coarse Grinding The "Pork Buns" First?…


CelticThugPoet7 October 9, 2017 um 1:56 pm

Okey i Cheated Majorly…Ground The Pork, i Don’t Have 4 Hours + to Cook Chili & Besides i Might Lose a Few Molecules of Weight…But i Sauteed The Gahhhlic in Half Olive Oil & Half Bacon Fat…i Feel Like Such a Wimp Using Saute, is That Even a Word? Added Beeeerrrr to Cooked Ground Pork & WOW Like a Punch to The Jewels (In a Good Way) it Tastes Pretty Yummy…Btw if i Answered my Own Question Does That Make me Kinda a Loser?…


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