Saturday, October 23, 2021

Leftover Roast Pork Chili #ChiliCookOff

I love the "cook once, eat twice" idea of Menu Planning.  In this meal I use leftover roast pork and gravy combined with Mexican beer and spices to make a quick and delicious meal.

Roast Pork Chili

It is National Chili Month........
Ashley of Cheese Curd in Paradise invited us to join her in a Chili Cook Off to celebrate saying:

"The temps are coming down and it is time for chili! It is the perfect time of year to roll-up our sleeves and make the best of the best chili. Beef, pork, bean, turkey, chicken, vegetarian, and vegan are all welcome, BUT it must be chili."

Let's take a look at what everyone is dishing up today........

Welcome to our 2021 Chili Cook-Off! 

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!


Pork Loin Roast

I often plan a roasted meat on Sundays at our house.  This gives me plenty of food for whoever shows up for Sunday Supper with leftovers that can be planned for another meal.  In this case, I made up this Rotisserie Pork Loin Roast, with the intentions of making two leftover meals, BBQ Pork Sandwiches and this wonderful Chili that I'm sharing today.

Chili Pin

I often use leftovers to make chili and sometimes I use leftover chili to make second meals like these burritos or this chili mac

I think this recipe will become one of your favorite ways to use leftover roast pork.  Heck, you may even do as I and plan it that way, especially now that Fall is in full swing.  Perfect Chili weather!!

Leftovers, Pork, Soups, Chili
Soups and Stews, Entrees
Yield: 4 servings
Author: Wendy Klik
Leftover Roast Pork Chili

Leftover Roast Pork Chili

I love the "cook once, eat twice" idea of Menu Planning. In this meal I use leftover roast pork and gravy combined with Mexican beer and spices to make a quick and delicious meal.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min


  • 1 T. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • salt and pepper, to taste
  • 2 T. chili powder
  • 1 T. cumin
  • 1 bay leaf
  • 1 bottle Mexican Beer, I used Modelo
  • 3 c. Leftover gravy (can use store bought)
  • 2 (15 oz) cans of beans, drained and rinsed (I used a tri bean mixture)
  • 1 lb. roast pork, cut into bite size pieces
  • shredded Mexican cheese for garnish, if desired
  • Crushed corn chips for serving, if desired


  1. Heat the olive oil in a large pot over medium high heat.  Add the onions, garlic and bell pepper.  Season with salt, pepper, chili powder and cumin. Add the bay leaf and cook for a few minutes, until vegetables start to soften. 
  2. Stir in the beer, bring to a boil and cook for about 5 minutes until reduced by half.
  3. Stir in the gravy and beans, reduce heat to a simmer and cook for about 10 minutes.  Stir in the pork and cook for another 5 minutes before serving.
  4. Divide between bowls and pass the cheese and corn chips for serving, if desired.


Adapted from a recipe by Racheal Rae

Nutrition Facts



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  1. What a great way to use up all of that succulent pork! The pork itself sounds amazing too.

  2. What a great idea for leftover pork! We love chili and your version has me drooling!

  3. Drooling, love that you rotisserie your pork! I love cooking once, eating twice too and this is the perfect way to enjoy that pork, again!!

  4. Love the idea 'cook once, eat twice'! This chili sounds wonderful and love the use of using left overs and making an amazing meal!

  5. I'm always looking for creative ideas for using up leftovers. Thanks for the inspiration!

  6. I always end up cooking too much food and have leftovers. This is such a great recipe for transforming them into a totally new and delicious dish!

  7. I am so glad it is cool enough for chili! Looking forward to trying your recipe. I love the fantastic flavors you used!

  8. What an awesome way to use leftover pork! I can't wait to try this at home!


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