Mustard BBQ Chili
The Palmetto State's famous mustard-based BBQ sauce transforms this chili into a tangy, golden delight! Featuring slow-cooked pulled pork, Carolina Gold mustard sauce, and Lowcountry spices, this chili celebrates South Carolina's unique BBQ heritage.
Equipment Needed
Instructions
Make Carolina Gold sauce: Whisk together mustard, vinegar, and brown sugar. This tangy-sweet sauce is South Carolina's signature!
Brown the pork: Heat oil in Dutch oven. Season pork cubes and brown in batches, 3-4 minutes per side. Set aside.
Saute aromatics: Add onion and cook until softened, 5 minutes. Add garlic and cook 1 minute.
Add spices: Stir in chili powder and smoked paprika. Toast 30 seconds.
Add liquids: Pour in Carolina Gold sauce, tomatoes, and chicken broth. Return pork to pot.
Slow cook: Bring to boil, reduce heat, cover and simmer for 1.5 hours until pork is tender.
Shred pork: Remove pork and shred with two forks. Return to pot with butter beans.
Simmer: Cook uncovered 20 more minutes until thickened and golden.
Adjust: Taste and add more mustard or vinegar if needed. Should be tangy with sweet balance.
Serve Carolina style: Ladle into bowls, top with coleslaw (traditional!), extra mustard drizzle, and pickled okra. Go Gamecocks!
💡 South Carolina Chili Tips
- Four BBQ regions: SC has 4 BBQ sauce styles: mustard, vinegar, light tomato, and heavy tomato!
- Carolina Gold: The mustard sauce originated with German settlers in the 1700s.
- Butter beans: A Southern staple, also called lima beans in the North.
- Coleslaw on top: Putting slaw on BBQ is a Carolina tradition!
- Whole hog: South Carolina is known for whole hog BBQ - this chili honors that tradition.
- Lowcountry love: Add some rice on the side for a true Lowcountry meal!