Sunday evening was a cold, wet, chilly time that called for one thing and one thing only: chili.
The best thing about our smoker (aside from its delicious smokiness) is that it stocks us with a week’s worth of meat. This could be because we never can seem to pick anything less than a eight pound cut (hey, when it’s on sale how can you pass up a deal? I bought a six pound corned beef for $3 after St. Patrick’s Day…but hey again! That’s a heckuva deal! And you know we will eat it.)
The pork butt we cooked over a week ago is still good and fat in our fridge, needing to be used. We have been adding it here and there to our meals (I might have overdosed on pork while Jamey was gone last week), but I suggested a white bean chili as our next leftover pork venture in lieu of chicken.
Based on a recipe by the Pioneer Woman, I bring you Jamey and Claire ‘s Other White Chili.