Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 01-08-2013, 12:29 PM   #1
is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS
Default Leftover Pulled Pork White Bean Chili Recipe and pron

I came up with this after searching a few posts on the interweb.

Pulled Pork and White Bean Chili


3 cups dry Navy Beans
2 slices bacon diced
2 T olive oil
1 large onion, finely chopped
2 cloves garlic, minced
4-5 cups chicken broth
2- (4 oz.) cans diced green chilies
1 T. ground cumin
1 t. oregano
pinch of chipotle pepper
2 cups cooked pulled pork diced( or chicken!)
Salt and pepper to taste
sour cream
diced jalapeno
chopped cilantro

Rinse and sort beans. Place them in a large pot, cover with water and do the quick soak method: (Cover with water, bring to a boil, remove from heat and let stand for 1 hour covered). Set aside.
heat oil in a large pot over medium high heat. Saute onion, diced bacon, and garlic until onion is tender. Drain the beans and add to the pot with the broth, diced chilies, pulled pork, cumin, oregano, and chipotle pepper. Bring to boiling and simmer until the beans are soft. Mash beans slightly to thicken soup. Check seasonings. Top with sour cream, cilantro, cheese, and jalapeno.
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is offline   Reply With Quote

Thanks from: --->

Old 01-08-2013, 02:26 PM   #2
Quintessential Chatty Farker

Join Date: 07-08-10
Location: Boyertown, PA

The chili looks great, I use almost the exact same recipe except I use canned great northern and cannellini beans, chicken and smoked sausage. I agree though everything is better with bacon.
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
[/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR]

[COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR]
fingerlickin' is offline   Reply With Quote

Old 01-08-2013, 06:48 PM   #3
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Looks tasty Cirk, thanks for the recipe!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
cowgirl is offline   Reply With Quote

Old 01-09-2013, 01:32 AM   #4
Full Fledged Farker
rondini's Avatar
Join Date: 09-25-10
Location: Reed City, MI

A spiced up thicker bean soup becoming stew
seems like it would always be a good dish.
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)
rondini is offline   Reply With Quote

Old 01-09-2013, 11:01 PM   #5
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas

Sounds great!
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
HogFan is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 11:00 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts