📖 Instructions

1. First things first, let's get that pork shoulder ready. Pat it dry with paper towels. Season generously with salt, black pepper, chili powder, cumin, paprika and garlic powder. Don't be shy with the spices; this is where the flavor magic happens!
2. Now for the smoking part. If you're using a charcoal smoker, get those coals glowing nicely. If you're using an electric smoker, preheat it to 225°F (107°C). Place the seasoned pork shoulder in your smoker. We're aiming for a nice low and slow smoke for about 6-8 hours, or until the internal temperature reaches 195°F (91°C). Keep an eye on your smoker's temperature; you might need to adjust vents or add more fuel as needed.
3. While the pork is smoking, prepare your chili base. In your large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Make sure you don't burn the garlic!
4. Now, it's time to add the remaining ingredients to the pot. Stir in the diced tomatoes (with their juice), kidney beans, pinto beans, fire-roasted diced tomatoes (undrained), beef broth, chili seasoning, smoked paprika, cumin and cayenne pepper (if using). Give everything a good stir to combine.
5. Carefully shred the smoked pork shoulder. You can use two forks to shred it or even your hands (but be careful, it’s still hot!). Add the shredded pork to the chili along with the Colby Jack cheese. Stir gently to combine.
6. Allow the chili to simmer for at least 30 minutes more. The longer it simmers, the more the flavors will meld. Taste and adjust seasoning as needed, adding more salt, pepper, or chili powder to your liking. Don’t be afraid to experiment!
7. Once the chili has simmered, taste it. Is it perfect? If not, try adding some extra smoky paprika or liquid smoke for extra smokiness. Maybe more chili powder if it needs a kick! You're the boss of your chili!