Pulled Pork Chili with Cornbread Croutons
Chili and cornbread make the perfect cold-weather pair, and a bowl of Pulled Pork Chili with Cornbread Croutons takes the comforting combination to the next level. This hearty chili combines smoky pulled pork and beans simmered in a spiced tomato-based broth. Top it off with all your favorite fixings – including crispy cornbread croutons for soaking up all that delicious chili flavor.
Makes: 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup carrots, shredded
- 2 cloves garlic, minced
- 29 ounces (2 cans) diced tomatoes
- 2 cups tomato sauce
- ¼ cup maple syrup
- 2 tablespoons balsamic vinegar
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 31 ounces (2 cans) dark red kidney beans
- 4 cups cooked pulled pork, coarsely chopped
- Optional toppings: Sour cream, shredded cheddar cheese, chopped green onions
Cornbread Croutons:
- 1/3⅓⅓⅓⅓ ⅓⅓cup butter, melted⅓
- 1 teaspoon garlic powder
- Prepared cornbread, cut into 1-inch cubes (about 6 cups)
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
- In a large pot, warm oil over medium heat. Add the onion, carrots and garlic and saute until soft, about 7 to 10 minutes.
- Add the tomatoes, tomato sauce, maple syrup, vinegar, chili powder, cumin and salt. Bring to a simmer, then reduce heat to low and cook for 30 minutes, stirring occasionally.
- Meanwhile, in a small bowl, whisk together the melted butter and garlic powder.
- Place cornbread cubes on prepared baking sheet. Pour garlic butter evenly over the top and toss gently to coat. Bake for 15 minutes, then flip cubes and bake for another 10 minutes. Remove croutons from oven and allow to cool.
- While croutons cool, adjust chili seasonings to taste. Add beans and pork and continue simmering for 10 to 15 minutes.
- Ladle chili into serving bowls and top each serving with desired toppings and cornbread croutons. Store leftover croutons in an airtight container for up to a week.
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