An easy pork chili recipe that bubbles away on the stove, filling the kitchen with warmth as ground pork, beans, and spices come together into a bowl perfect for a chilly night.
Sometimes I'll make a big pot of pork chili con carne and just let it sit on the stove. It's the kind of easy pork chili recipe that saves me on a weeknight, but I've also served it on a slow weekend afternoon or as a game day chili with friends around the table.
This one pot pork chili stays simple on the stovetop and works any way I serve it, just cheese on a weeknight or loaded with toppings when friends come over. However it's made, this ground pork chili has that cozy flavor that makes it a favorite fall recipe.
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⭐Why You'll Love This Recipe
- Rich Flavor: Slow cooking with browned meats and aromatic spices makes this chili deeply flavorful.
- Meal Prep Win: It keeps well in the fridge or freezer and often tastes even better the next day!
🧾Pork Chili Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Ground Pork: I like using ground pork here because it gives the chili a hearty flavor, making it perfect for a cozy one pot chili recipe.
- Onion, Red Pepper & Garlic: These are my go-to aromatics: first, the onion adds depth; then, the red pepper brings a touch of sweetness; and finally, the garlic rounds everything out with warmth.
- Spices & Seasonings: In fact, paprika, chili powder, cumin, oregano, and just a pinch of sugar are what make this a proper pork chili con carne, giving it layers of spice and comfort.
- Tomato Base & Kidney Beans: Passata, tomato puree, and kidney beans create the thick, rich base I always want in a pork and bean chili hearty enough for fall chili recipes and perfect for game day.
👩🏻🍳How to Make Pork Chili
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sauté chopped onion with salt until softened, then add diced red pepper and garlic; cook until soft and fragrant.
2. Add ground pork, breaking it apart, and cook until browned. Stir in paprika, chili powder, cumin, and flour; toast briefly.
3. Mix in tomato puree and passata, then add bay leaf, oregano, and wine; simmer to cook off the alcohol. Season with sugar, salt, and pepper.
4. Pour in the beans, chicken broth, stir, cover, and simmer on low heat for 15 minutes, stirring occasionally until flavors meld in your pork chili.
💭Tips for Recipe Success
Taste as You Spice: I like to add the chili powder in stages, it keeps the heat balanced and lets me adjust depending on who's at the table.
Let It Rest: Even after cooking, I like to give the chili 5 minutes off the heat; it thickens a bit and the flavors come together.
Storing Leftovers: I always keep leftovers in an airtight container, the flavor deepens overnight, and it's even better the next day.
🍛More Bean Recipes!
If you love using beans when you are cooking, then check out the following recipes for inspiration:
- Fabada Asturiana (White Bean Soup)
- Clam and Bean Soup (Alubias Blancas con Almejas)
- Cowboy Caviar
- Black Eyed Peas Recipe
🍲More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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Recipe
Pork Chili
Ingredients
For Chili:
- 3 tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion - Chopped
- 1 teaspoon Salt
- 1 Red Bell Pepper - Diced
- 3 Cloves Garlic - Minced
- 500 g Minced Pork
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- 1 tablespoon Cumin Powder
- 1 tablespoon Flour
- 2 tablespoon Tomato Puree
- 500 g Passata
- 1 Bay Leaf
- 1 teaspoon Oregano
- 50 ml Wine
- 1 teaspoon Sugar
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 can Kidney Beans
- 300 ml Chicken Broth
For Garnish:
- Sour Cream
- Cheese - Shredded
- Coriander - Chopped
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onion with salt and sauté until softened, about 5 minutes.
- Add the diced red pepper and continue cooking until the vegetables are softened, about 4 minutes.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the minced pork, breaking it apart with a spatula, and cook until browned, about 6-7 minutes.
- Sprinkle in the paprika, chili powder, and cumin powder, and cook for 30 seconds to toast the spices.
- Add the flour and cook for 2 minutes, stirring constantly to remove the raw taste.
- Stir in the tomato puree and passata, mixing until well combined, and cook for 5 minutes.
- Add the bay leaf and oregano, then pour in the wine and let it simmer for 2-3 minutes to cook off the alcohol.
- Season with sugar, salt, and pepper, stirring well.
- Add the kidney beans and pour in the chicken broth, mixing until combined.
- Cover the pot and simmer on low heat for 15 minutes, stirring occasionally, to allow the flavors to meld.
- Taste and adjust the seasoning if necessary.
- Serve the chili hot, topped with sour cream, shredded cheese, and fresh coriander.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Loved this recipe! I would add a can of corn for some sweetness. Delicious and super easy to adapt to my own tastes.