Brown Ale Pulled Pork Quick Chili

With the weather finally turning cold here in California, an easy and hearty chili recipe using leftovers and homebrew! This is a cheater recipe that uses almost pre-made or canned ingredients, but it comes out quite good.


  • ~1 lb leftover pulled pork from a previous smoker session
  • 1 large yellow onion
  • ~1 clove of jarred minced garlic
  • 2 cans pinto beans
  • 1 can black beans
  • Salt
  • Pepper
  • Onion powder
  • Garlic powder
  • Chili Powder
  • Cumin
  • Paprika
  • Red pepper flakes
  • Homebrewed Southern English Brown Ale
  • Butter/Olive oil


  • Dice whole large yellow onion, and saute on low heat with butter/olive oil, a pinch of salt, and minced garlic
  • After the onions are soft, add ~ 1 lb of leftover frozen (and defrosted) smoked pulled pork
  • Begin to add seasonings. As you can see from the pics, there is no exact amount. We just eyeballed the measurements, so start off a little light and add a little extra of whatever you think makes it taste good
  • After the seasonings are mixed in well, add ~20 oz for brown ale (we’ve used homebrew stouts and porters with great success as well), and ~20 oz of water
  • Add the canned beans and let it come to a simmer and let it ride as long as you can stand – for us it was about an hour
  • Garnish with whatever you please – we used cheese and sour cream, and would have used some green onion or chives if we had them on hand

Final Thoughts: IMG_4355

While this recipe is a tad better is done in a more traditional all-day crock pot manner, the quick version also comes out pretty damn good. We usually just use ground beef, but had some leftover pulled pork taking up some space in the freezer and put it to use. The sweet, bready maltiness from the brown ale mixes nicely with the heat notes from the chili powder and red pepper. Beer chili is definitely the way to go!


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