Pulled Pork Chili

Ingredients

• 3 habanero peppers
• 2 serrano peppers
• 3 Anaheim peppers
• 2 jalapeno peppers
• 1 red bell pepper
• 4 ounces unsalted butter
• 1 medium onion ((diced))
• 2 pounds pulled pork
• 1 tablespoon kosher salt plus more as needed
• 1 teaspoon black pepper
• 6 ounce can tomato paste
• 14.5 ounce can diced tomatoes
• 16 ounce can kidney or pinto beans (drained)
• 1 cup chicken stock ((homemade or low sodium preferred))
• 3 tablespoons Worcestershire sauce
• 3 tablespoons dark chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sugar

Instructions

1. 1

   Using nitrile gloves, slice the chili peppers open to remove and discard the seeds and inner pith. Chop the peppers into ½" pieces.

2. 2

   Heat a large Dutch oven or pot over medium heat. Add the butter and diced onions with a sprinkle of salt. Sauté, stirring frequently until they are soft and translucent, about 5 minutes.

3. 3

   Add the pulled pork, stirring with a wooden spoon and breaking up any large pieces to warm through. Season with salt and pepper as needed.

4. 4

   Add the diced peppers, stir and cook for about 1 minute.

5. 5

   Stir in the tomato paste, tomatoes, beans, chicken stock and Worcestershire sauce.

6. 6

   Add the remaining spices and sugar. Stir to completely combine and bring to a simmer, then cover and simmer over low heat for 1 to 2 hours.*

7. 7

   Taste test for seasoning and heat levels. Add more salt or sugar, and adjust heat levels as needed. Just remember that the flavor will change once toppings are added, which will help balance out the heat.

8. 8

   Can be served immediately or refrigerated and served the next day with your favorite toppings.*