Leftover BBQ Rib Chili

Back at the beginning of November, my husband made some ribs. We ended up having a bunch of leftovers. Instead of taking the ribs, and reheating for another night and doing leftovers, I froze them for another time. A month later, I took them out defrosted them and made a chili with the meat from the ribs. It ended up being really good. With chili spices you use and then the extra seasoning and flavors from the ribs add a pack of flavors.

You can make this chili with any leftover ribs you have, dry ribs or wet ribs will work.

Serves 4-6

Time 4hrs


– 1 whole rack of leftover cooked bbq ribs

– 1 Tbsp olive oil

– 1 red onion diced

– 4 large garlic cloves minced

– 2 large carrots cut down the center and then chopped

– 1 large poblano pepper chopped in bite sized pieces

– 1 green pepper and 1 red pepper chopped into bite size pieces

– 2 Tbsp of tomato paste

– 2 Tbsp of chili powder

– 1 Tbsp Cumin

– 1 Tbsp smoked paprika

– 1/2 Tbsp oregano

– 1/2 tsp salt

– 1/2 tsp cracked black pepper

– 1/2 tsp cayenne (you can add more if you want it really spicy)

– 1 28oz can of diced tomatoes with juices

– 2-3 cups of chicken broth or water. (chicken broth adds more flavor)

– 2 cans of kidney beans (drained and rinsed)

– 1 can of great northern beans (drained and rinsed)

– 1 avocado cubed

– white sharp cheddar cheese


1) Take your ribs and remove as much of the meat as you can. You want to cut it into good sized chunks to bite into. Set aside in a bowl for later use.

2) In a heavy bottom pot or Dutch Oven, heat your olive oil over medium high heat. Once hot, add your red onion and sauté until the start to become translucent. Once onions are translucent add your garlic and cook for another 1-2 mins. Make sure you don’t burn the garlic.

3) Now add all your veggies from the carrots straight through to the peppers. You want to cook those for about 5 mins stirring every now and then.

4) Your veggies should be halfway cooked through. Now add you tomato paste and all your spices. Let that all bloom together and marry for about 2-3 mins.

5) You can now add the diced tomatoes, chicken broth/water and don’t for get that yummy rib meat. Stir all of that together. (Now if you have a dry rub on the ribs, add 1Tbsp of honey to your chili, if you wet ribs, do not add honey.) Stir all the ingredients in the pot and bring to a boil. Once at a boil, reduce to a simmer for 1.5-2hrs. The longer you let cook the better the flavors.

6) Now you have allowed your chili to marinate. Add all your beans and make sure you have drained and rinsed them. Stir the beans with the chili and cook for another 20-30mins. You want those beans heated through.

7) Place in a bowl. Top with your cubes avocado and shredded sharp white cheddar cheese. ENJOY!

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