I stumbled over this recipe several years ago in my beloved Southern Living magazine.
Initially, I was skeptical: barbeque….chili? But I gave it a whirl and I’m glad I did. While I typically like to make my own pulled pork, in a pinch, I admit I’ve snagged a tub of pulled pork (preferably plain or vinegar-sauce) from a local BBQ joint or even the grocer’s refrigerator section.
I’ve adapted the original recipe slightly and cut it in half, which is still enough to feed 4. It’s fast, easy and makes an quick and tasty meat topping for dinner baked potatoes. One word of warning: the spice mix makes enough for 3-4 recipes, so cut it down or plan to store the remainder for future use.
1 pound pulled pork (plain or preferably with a vinegar sauce; if it comes with a tomato-based sauce, scale back the tomato sauce and barbeque sauce to taste)
1 can diced tomatoes with green peppers, celery and onion
1 can tomato sauce
1/2 to 3/4 cup barbeque sauce (your choice, but I like something sweet with a bit of kick….like Sticky Fingers‘ Memphis Original)
1/4 cup chili seasoning mix (recipe follows)
Stir together all ingredients in a large, heavy-bottomed saucepan (a 3-quart works well). Over medium-high heat bring to boil, reduce heat and simmer on low for 15-20 minutes, stirring occasionally. Serve over baked potatoes, or place on a bed of cheese grits, spaghetti noodles, or serve as a bowl of soup with all your favorite toppings: Fritos, sour cream, shredded cheese, diced onions, jalapenos, etc.
Recipe can be doubled and reheats well.
Versatile Chili Seasoning Mix:
3/4 cup chili powder
2 tablespoons cumin
2 tablespoons dried oregano
2 tablespoons dried minced onion
2 tablespoons seasoned salt (Lawry’s Original or Penzy’s works well)
2 tablespoons sugar
2 teaspoons dried minced garlic
Stir together and store in an airtight canister for up to four months at room temperature.