This chili is is amazing and the tender pulled pork knocks it out of the park.  :-)

Plan on a very early start or do what I do... the day prior and get the pork smoked up, pulled and sauced up so it's ready for the Crockpot. This way it will be done and ready for he next days cook. Or start it in the evening and wake to a house with the hearty fragrance of a fine pot of chili.

Fire up your pellet smoker and get it pre-heating to 170 degrees. All others 245 degrees. In this cook I used BBQr's Delight Hickory pellets.

Coarsely chop 2 large sweet onions and 1 large yellow onion and place them in Crockpot. Coarsely chop both bell peppers. Finely chop 1 whole garlic. All this goes into the Crockpot.

Next pour a 28 oz. can of whole peeled tomatoes into a a bowl. Using your hands, squeeze and crush the tomatoes leaving some big chunks. {our the crushed tomato's into the Crockpot. Add the 28 oz. can of diced tomatoes, 15 oz. can of tomato sauce, 15 oz. can of fire roasted tomato's, 15 oz, can of tomato sauce and the 6 oz. can of tomato paste.

Now add the chopped garlic. I know your thinking, "man that's allot of garlic and onions". The flavor will be amazing. Add in the 28 oz. can of dark red kidney beans and 2 15 oz. cans of pinto beans. Make sure to rinse the beans. We want beans with good hygiene. Once the beans are clean put them to rest in the Crockpot. It's now time to make the beans happy. Add 1/2 bottle of Trippel beer. That's right... We want to make the beans happy. Get them to relax a bit. I suggest the cook do the same and finish the bottle. 

The next step is to add the spices. You will need to measure and add 7 tbsp chili powder, 1/3 cup Rich's Mad Hunky Meat Rub, 1/3 cup brown sugar, 1/2 tbsp cumin, 2 tsp oregano and 2 tsp coarse ground black pepper.

If you like it spicy, no problem. Just add some Cheyenne pepper and some Jalopeno's. I personally also add a couple drops of Da Bomb "Final Answer" pepper extract to mine. If you use this product be careful. It's scorching hot. 1.5 million scoville units on the heat scale. Tabasco is 20,000 scoville units.

Mix the contents of the Crockpot good. Do not add the pulled pork yet. You will cook the contents of the Crockpot for 6 hours with no meat. The pork is already cooked and tender so we don't want to over do it.  Put the lid on your Crockpot and set it to low heat. I usually slow cook my chili 10 to 12 hours. Half way through the cook time add your sauced up pulled pork. I use sauce and don't put it in naked because I want that "TWANG THANG" going on with the flavor of  the chili. If you follow my Cherry Dr. Pepper injected pork butt recipe and use my BBQ Sauce recipe this chili will blow your mind!

After you have added the pork, make sure to stir the  chili a couple times if possible through the next 6 hours of slow cooking. Once it's been cooking and them onions start cooking down your home will fill with a hearty smell of chili. You will notice at dinner time, the chili will have a nice twang to it and the pork will be oh so tender.

I hope you enjoyed the video and enjoy the product of this recipe even better. Remember, great chili starts with happy beans.