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Trippel Beer Infused Pulled Pork Chili

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Ingredients
  Yellow onion 1 , coarsely chopped
  Sweet onion 2 , coarsely chopped
  Whole peeled tomato 28 Ounce, crush (1 can)
  Diced tomatoes 28 Ounce (1 can)
  Fire roasted crushed tomatoes 15 Ounce (1 can)
  Tomato sauce can 15 Ounce
  Green bell pepper 1 , coarsely chopped
  Red bell pepper 1 , coarsely chopped
  All purpose rub 1⁄3 Cup (5.33 tbs) (Mad Hunky all purpose rub)
  Cumin 1⁄2 Tablespoon
  Oregano 2 Teaspoon
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Chili powder 7 Tablespoon
  Tomato paste 6 Ounce (1 can)
  Garlic head 1 , chopped finely
  Canned pinto beans 30 Ounce (2 15 ounce can)
  Canned dark red kidney beans 28 Ounce
  Beer 1⁄2 Bottle (0.5 l) (Trippel beer)
  Pepper 2 Teaspoon
  Pulled pork 2 Pound (leftover)
Directions

GETTING READY
1. In a 6 quart Crock-pot, add yellow onion, sweet onion, whole peeled tomatoes, diced tomatoes, and fire roasted tomatoes.
2. Drop tomato sauce, green bell pepper, red bell pepper, and all purpose rub in it.
3. Throw cumin, oregano, brown sugar, and chili powder in Crock-pot.
4. Add tomato paste, and garlic. Mix well.
5. Put pinto beans, and kidney beans. Pour beer and give it a good mix.

MAKING
6. Sprinkle pepper, and cover Crock-pot with lid. Cook on low for 11-12 hours.
7. After 6 hours of slow cooking, add remaining pulled pork into the pot. Mix and continue cooking.

SERVING
8. Sprinkle grated cheese (optional), and serve beer infused pulled pork chili hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Pork
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Servings: 
12

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