Pulled Pork Chili

Pulled Pork Chili


Here’s another fabulous recipe for your Super Bowl party. Serve alongside a fun little toppings bar with toppings such as sour cream, shredded cheese, freshly chopped cilantro, jalapeños, lime slices, chopped white onions, green onions, chopped tomatoes, black olives, and hot sauce. Cornbread would be delicious with this chili.

I have been working on this chili recipe for a while. It is a Not Just Sunday Dinner original! I’ve probably made it a half dozen times, changing the ingredients slightly each time. I think it’s finally perfect because I LOVE this version! I feel terrible about something! I took the idea of stacking the pork vertically in the slow cooker from another blog. The thing is, I do not remember which blog it was!! Being a blogger myself, this makes me feel extremely guilty. Believe you me, I will be searching and searching until I identify the blog so that I can give credit where credit it due!



Pulled Pork Chili 002

I started with a 3.84 lb. pork loin. I then trimmed the fat from the outside of the loin. Cut into pork chops, about 1 1/2 inches thick, and then trimmed off more fat from the fatty end, where I cut inside the pork chop to get the fat out. I ended up with 2.9 lbs. of trimmed pork when all of the trimming was complete.

I did not thicken my chili, but if you prefer a thicker chili just use the cornstarch and water to thicken in up a bit.


Pulled Pork Chili
  • 1 medium white onion, diced
  • 2 to 3 jalapeno peppers, stems and seeds removed
  • 2 garlic cloves, minced
  • 2½ to 3 lb. pork loin
  • 2 (15.5-oz.) cans cannellini beans, drained and rinsed
  • 1 (15-oz.) can hominy, drained and rinsed
  • 2 (16-oz.) jars tomatilla salsa
  • 1 (7-oz.) can green chiles
  • 1 c. low sodium chicken broth
  • 1 tsp. kosher salt
  • 1 tbsp. chili powder
  • 1 tsp. brown sugar
  • 1½ tsp. ground cumin
  • 1½ tsp. paprika
  • ½ tsp. ground cayenne pepper
  • ½ tsp. freshly ground black pepper
  • 3 vegetable bouillon cubes
  • 3 to 4 tbsp. cornstarch mixed with ⅓ c. cold water, optional
  • Serve with: sour cream, shredded cheese, fresh chopped cilantro, and lime slices
  1. Trim fat from pork loin. Cut into 1" to 2" slices. Heat oil in a large skillet and add onion and jalapeño pepper and saute until soft. Add minced garlic and saute an additional 1 minute. Remove from pan and add mixture to crock pot. Lightly brown the pork chops on each side, remove from skillet to paper-towel lines dish and set aside.
  2. To the crock pot, add the beans, hominy, salsa, green chiles, chicken broth, salt, chili powder, brown sugar, cumin, paprika, cayenne, black pepper, and bouillon cubes, still to combine.
  3. Place the pork chops into the mixture, standing them vertically in the mixture. Cover slow cooker and cook for 6 to 7 hours or high for 3 to 4 hours.
  4. Remove the pork chops from the crock pot to a plate or small baking pan. Using two forks, pull the pork shredding it. Return to the crock pot and stir to combine.
  5. If you prefer a thicker chili, mix 3 to 4 tbsp. cornstarch with ⅓ c. cold water. Stir into the chili. Simmer about 20 more minutes.
  6. To serve, ladle into bowls, top with desired toppings.


Share Button

Sweet Potato Chili

sweet potato chili 4


Our lives are back to normal at the Melton household. I finally packed up all of the Christmas decorations last week, and they are back in the attic. Wes and Savannah started a new semester at school this week, and I have started plans to the many projects that I want to do. It seems that I always tend to start the new year optimistic with many great plans to eat right and lose weight or paint the kitchen and finally have that new bathtub installed. Somewhere along the way, I tend to get into a rut, and it seems that my resolutions never end the way I intend for them to. For years, my cousin, Melissa and I, have made the comment to each other that “this is going to be our year”. It has become a joke among us, but I think we both secretly are still hoping for a miracle!

This recipe fits into my 2016 plan for healthier eating. It’s a fabulous sweet potato chili recipe that was shared with me by my friend, Teresa. There are so many recipes to add sweet potatoes to your diet! They are great for your vision since they are loaded with Vitamin A. They are powerful antioxidants, a good source of fiber that promotes healthy digestion, they help stabilize blood sugar levels, a great energy source, and anti-inflammatory nutrients, making them a good choice for those with arthritis and asthma.

Teresa often adds ground, cooked chicken to this recipe but I kept it strictly vegetarian. With or without the addition of meat, it is a warm, hearty meal, sure to please the entire family.

AAA Amye Signature for blog

Sweet Potato Chili
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp. chili powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. ground cumin
  • 1 c. vegetable broth
  • 1½ c. peeled and cubed sweet potatoes
  • 1 can stewed tomatoes
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (8.25-oz.) can whole kernel corn, drained
  • 2 tsp. Italian seasoning
  • salt and freshly ground black pepper, to taste
  1. Heat olive oil in Dutch oven over medium-high heat. Add onions and saute until golden brown. Add garlic, chili powder, cayenne, and cumin. Stir and cook for 1 minutes.
  2. Add broth and potatoes. Add a pinch of salt and pepper. Cover the pan and reduce heat to medium. Simmer until potatoes are almost tender (about 10 minutes).
  3. Add tomatoes with juices, beans, and corn. Simmer, uncovered until the chili has thickened and the potatoes are very tender (about 10 minutes).
  4. Mix in the Italian seasoning, then add salt and pepper to taste. Serve.



Share Button

Buffalo Chicken Chili

Buffalo Chicken Chili recipe


I was recently invited to be a judge at a chili cook-off in Savannah, Georgia.  I tasted many delicious chili’s but the winner, and the one that really intrigued me, was a Buffalo Chicken Chili.  I took no more than 2 bites of each chili but honestly, the Buffalo Chicken Chili left me wanting more!  So much so that I started working on a recipe the very next day.

My family just happens to be nuts for anything “buffaloed” so I knew this would go over well at my house.  When I researching different recipes and liked bits and pieces from several different recipes, including my own White Chili.  I came up with my base recipe then went to work, making a few changes along the way, but the end result was delicious!

This chili has 1/2 c. hot sauce, which gives it that distinctive buffalo taste.  I feel that you need this amount for flavor.  The end result is a flavorful bowl of chili that isn’t too hot and intimidating.  Serve with additional hot sauce for those that want more heat.  I enjoyed my chili topped with blue cheese crumbles and my family liked shredded cheddar on theirs.  This is definitely a new favorite at my house!


Buffalo Chicken Chili
8-oz. cream cheese salt and freshly ground black pepper, to taste 1 to 2 tbsp. vegetable oil
  • ¾ c. diced celery
  • 1 c. diced carrots
  • ½ c. diced onion
  • 2 cloves garlic, minced
  • 1 (15-oz.) can white beans (I like Navy or Great Northern)
  • 1 (14.5-oz.) diced tomatoes
  • 2 c. cooked and shredded chicken
  • 32-oz. chicken broth
  • ½ c. Frank's Hot Sauce
  • 3 vegetable bouillon cubes
  • 1 tsp. dried Mexican oregano
  • 1 tbsp. chili powder
  • ½ tsp. ground cumin
  • 8-oz. cream cheese, cut into cubes
  • salt and freshly ground black pepper, to taste
  • 1 to 2 tbsp. vegetable oil
  • Blue cheese crumbles or shredded Cheddar cheese
  1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté until onions are translucent and soft.
  2. Add celery, carrots, beans, diced tomatoes, shredded chicken, broth, hot sauce, bouillon cubes, oregano, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots and celery are tender, stirring occasionally.
  3. When carrots and celery are tender, add cubed cream cheese and gently stir until the cream cheese melts. Simmer an additional 10 to 15 minutes.
  4. To serve, top with blue cheese crumbles, or shredded cheddar, and additional hot sauce, if desired.


Share Button

My Fall Cravings



It seems that I am always ready for each season when it comes along.  Over the past few days I have started to notice the air is just a bit cooler, the leaves have started to fall, and I have been thinking about sweaters, decorating for fall, and bonfires.  The cooler air has me thinking of my favorite fall comfort foods and I have been making a list so I’ll have some of the items on hand for the first cold day.

I crave warm foods that are just as good reheated as they are the first time you put them on the table.  I crave spicy desserts that smell like fall when they are baking.  Many of my favorite fall recipes are right here on Not Just Sunday Dinner, so I thought I’d share some of my favorites with you.


chicken and dumplings

Chicken and Dumplings

One of my favorite dishes!  It’s good alone or with a side like green peas and some cranberry sauce.



 Pot Roast Stuffed Potato

Pot Roast has always been considered a comfort food.  However, stuffing it into a hot baked potato takes it over the top.  I’ll be making this again soon!!



White Chili

A favorite of everyone in my family plus many of my friends!  This is always on the menu here when fall is in the air!



Syrup Sweet Bread

There’s just something about this recipe that is comforting to me.  Maybe it’s the taste, maybe it’s the smell, maybe it’s the story behind the bread that brings comfort to my soul!



Nan’s Easy Skillet Apple Pie

None other than the picture that represents Not Just Sunday Dinner!  Anything with apples and cinnamon are fall comfort foods to me.  Savannah will be home from college this weekend and has already requested that I make this pie.

Share Button

Hot Dog Chili

“What’ll ya have?  What’ll ya have?”

Does that remind you of anything?  Chances are, if you have ever passed through Atlanta you have been to The Varsity.  If so, then you know these words well.  If you haven’t, then it sounds like a good time for a road trip.

I grew up just North of Atlanta and when we went to the “big city”, The Varsity was always a treat.  There are now 8 locations, but the downtown Varsity will always have a special place in my heart.  I can remember going there for the first time with my dad and going there on field trips as a kid.  It was always the place to go before a concert, a Braves game, Falcons game, or Hawks game.

It isn’t very convenient these days, so when I found this recipe, and it was actually great, I was thrilled.  I have found numerous recipes over the past few years that claim to be like The Varsity chili, but in my opinion, nothing ever quite measured up.  This may not be their recipe, and of course you won’t have The Varsity ambiance, but when you’re hours away, this is a very close second!  There is one catch though…it has to be on a bun.  Don’t ask me why, but without a bun it’s a little sweet.  However, if bread is in your diet, give this recipe a shot.  I think you’ll be pleased.


Hot Dog Chili
  • 1 lb. Ground Beef
  • 2 lg. onions, grated
  • 1 c. ketchup
  • ⅓ c. water
  • 4 tbsp. yellow mustard
  • 2 tsp. cider vinegar
  • 3-4 tsp. chili powder
  • 1 tsp. salt
  1. In a Dutch oven, brown ground beef, drain and set aside. Add grated onions to the Dutch oven and cook until soft. Add cooked and drained beef back to the pot. Add ketchup, water, yellow mustard, cider vinegar, chili powder and salt. Stir to combine. Simmer, uncovered, stirring often, for 1½ hours, or until almost all the moisture has cooked out of the chili.
Share Button