Big Green Egg Pork

Smoked BBQ Chili

We’ve officially reached the point in the year where a nice bowl of hot chili on any given day is a treat for the body and the soul. At we believe in adding as much BBQ to just about anything that we can get our hands on. The combination of classic chili ingredients with slow smoked pulled pork BBQ makes this chili a culinary intersection of the best from two different worlds. It’s almost like taking the best of the summer and adding it to the best of the winter thus making the best of all time.



Chile Powder
Ground Ginger
Cumin Powder
Dried Oregano
Hungarian Paprika
Ground Coriander
White Sugar
Herbs De Providence
Cracked Black Pepper
Sea Salt

Red Onion
Green Bell Pepper

Hunt’s Fire Roasted Diced Tomatoes
Contadina Tomato Paste
Bush’s Best Kidney Beans
Bush’s Best Chili Beans

Bells Oberon Ale


1. Smoke a five pound pork shoulder or Boston butt for 8 to 12 hours or until the internal temperature reads 205 degrees fahrenheit.


2. While the pork shoulder is smoking gather all of the chill powder ingredients, mix them together, then set the powder aside.

3. Once the pork shoulder has reached the appropriate temperature remove it from your smoker and shred it using bear claws.


4. Using a charcoal chimney start a medium sized load of charcoal to use with a cast iron camp style Dutch oven.

5. Once the charcoal briquettes are lit place about ten beneath the cast iron Dutch oven.


6. Add about five tablespoons of extra virgin olive oil to the cast iron Dutch oven giving it about one minute to warm up.

7. Once the olive oil is warm add chopped red onion and chopped bell pepper and saute for about two minutes.

8. Add 5 to 10 chopped cloves of garlic to the cast iron Dutch oven and saute it along with the onions and peppers for about one more minute.

9. Once the vegetables have been browned add in the tomato paste and more extra virgin olive oil if necessary.

10. Deglaze the cast iron Dutch oven with the tomato paste and additional extra virgin olive oil, if necessary.

11. Once the tomato paste is browned and caramelized add in the cans of Hunt’s Fire Roasted Diced Tomatoes, Bush’s Best Kidney and Chili Beans.

12. Next add two 16 ounce cans of Bells Oberon Ale along with about three pounds of pulled pork.

13. Mix in the combined chill powder and place the lid on top of the Dutch oven.

14. Allow the chill to simmer for at least one hour. Give the pot a few minutes to cool before serving.




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