The Chew's Chili Cook-Off Winner: Michael Symon's Pork Shoulder Chili

Prep Time
Cook Time
2h 20m
Ready In

"A spicy, bean-free chili that's cooked down in beer. After a taste test, The Chew’s guest judges voted for this dish as the winning chili in the cook-off. No beans in this but you can add them if you like."

Original is 8 servings


  • Serving Size: 1 (546.4 g)
  • Calories 716.5
  • Total Fat - 41.4 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 203.3 mg
  • Sodium - 1913.8 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.9 g
  • Protein - 59.9 g
  • Calcium - 109.4 mg
  • Iron - 4 mg
  • Vitamin C - 74.2 mg
  • Thiamin - 1.8 mg

Step by Step Method

Step 1

Season pork shoulder with salt and pepper.

Step 2

Add olive oil in a dutch oven, heat until quite hot.

Step 3

Brown the pork well in oil, about 3 minutes per side. Transfer to a plate.

Step 4

Drain some fat and return to medium high heat.

Step 5

Add in bacon. Cook until crisp so fat has rendered.

Step 6

Add chopped onion, bell peppers and the 4 dry spices, cook until veggies are softened, around 5 minutes. Add in garlic, cook a few minutes.

Step 7

Add in tomato paste, cook 2 minutes.

Step 8

Pour in the beer to deglaze the dutch oven.

Step 9

Return pork to the pot with tomatoes (and juice from the can), chipotles, stock and tomato juice. Bring to a simmer. Cook, stirring now and then, for 90 minutes to two hours, or until pork is tender.

Step 10

Adjust seasoning to taste.

Step 11

Garnish serving bowls of chili with sour cream, pickled red onion and lime wedges.


No special items needed.

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