This ground pork chili recipe combines tender pork, kidney beans, and warming spices in a smooth, rich tomato base. It cooks entirely in one pot and is ready in 1 hour, with only 15 minutes of covered simmering.
Why You'll Love This Ground Pork Chili
- One-pot method: The aromatics, pork, tomato base, and beans cook in the same pot, keeping cleanup straightforward.
- Ready in one hour: Once the flavor base is built, the chili needs only 15 minutes of covered simmering.
- Balanced texture: Ground pork provides a softer base, while kidney beans add body and passata keeps the sauce smooth.
- Adjustable heat: The chili starts warmly spiced rather than overly hot, so the heat is easy to increase.
I still associate this pork chili with a small café I passed on cold days. A pot always simmered in the background, and its aroma made simple ingredients feel memorable. This version brings that same comfort into an uncomplicated one-pot dinner. Like my chicken and rice casserole, it relies on familiar ingredients and steady cooking. I return to it when I want something warm without spending hours at the stove.
Ground pork gives this chili a softer texture than beef. I like how paprika, cumin, and chili powder stay clear against the smooth tomato base. Browning the pork first builds depth, while the covered simmer thickens the sauce around the beans. The result is rich and hearty without needing a long simmer. This chili stays tomato-rich, unlike my white chicken chili, which uses a creamier base.
Key Ingredients in Pork Chili
The full amounts are in the recipe card, but these ingredients build the chili's flavor, texture, and consistency.
- Ground pork: I choose ground pork for its rich, savory flavor and softer crumbled texture, which gives the chili a hearty base.
- Onion, bell pepper, and garlic: These aromatics give my chili natural sweetness, freshness, and savory depth before the tomato sauce is added.
- Tomatoes and spices: I combine concentrated tomato paste with smooth passata for body, while paprika, chili powder, and cumin add warmth and earthy depth.
- Kidney beans and broth: Kidney beans add substance and a tender bite, while I use chicken broth to loosen the sauce and bring the flavors together.
How to Make Pork Chili
The printable recipe card below contains the exact measurements and timings.
1. Cook the aromatics: Sauté chopped onion with salt until softened, then add diced red pepper and garlic; cook until soft and fragrant.
2. Brown the pork: Add ground pork, breaking it apart, and cook until browned. Stir in paprika, chili powder, cumin, and flour; toast briefly.
3. Build the tomato base: Mix in the tomato paste and passata. Add the bay leaf, oregano, and wine, then simmer until the wine reduces slightly.
4. Simmer and finish: Add the remaining seasonings, kidney beans, and broth. Cover and simmer gently for 15 minutes before checking the temperature and serving.
How to Customize This Chili
- Increase the heat: Add more chili powder or fresh chili if you prefer a hotter result.
- Use another bean: Replace the kidney beans with black beans or pinto beans.
- Make it thicker: Simmer the chili uncovered for a few extra minutes until it reaches your preferred consistency.
Tips for Richer Pork Chili
- Prepare before cooking: Measure the spices, drain the beans, and prepare the vegetables before starting so the cooking sequence stays smooth.
- Taste after simmering: Check the seasoning once the beans and broth have simmered because they can change the final salt and spice balance.
- Let it settle: Rest the chili off the heat for 5-10 minutes if you prefer a slightly thicker serving consistency.
- Finish each bowl separately: Add the sour cream, shredded cheese, and cilantro at serving so each portion can be adjusted individually.
Storage and Reheating
I keep leftover pork chili refrigerated for up to 3 days. I reheat it gently on the stovetop, adding a splash of broth if the sauce has thickened.
What to Serve With Pork Chili
For me, crispy air fryer garlic bread is a useful side because it catches the thick tomato sauce. I add tomato burrata salad for a fresh contrast, while easy homemade guacamole brings cool creaminess.
Try These Pork Recipes Next!
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Recipe
Easy Ground Pork Chili Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion - chopped
- 1½ teaspoon salt
- 1 red bell pepper - diced
- 3 garlic cloves - minced
- 500 g ground pork
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 500 g passata
- 50 ml white wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- ½ teaspoon freshly ground black pepper
- 2 cans kidney beans - 15 oz / 400 g each can, drained and rinsed
- 300 ml chicken broth
For Serving
- Sour cream
- Shredded cheese
- Chopped fresh cilantro
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion (chopped) and 1 teaspoon salt. Cook for 5 minutes, stirring occasionally, until the onion softens.
- Add 1 red bell pepper (diced) and cook for 4 minutes. Stir in 3 garlic cloves (minced) and cook for 1 minute.
- Add 500 g ground pork. Cook for 6-7 minutes, breaking it into small pieces, until browned and no longer pink.
- Stir in 1 teaspoon paprika, 1 teaspoon chili powder, and 1 tablespoon ground cumin. Cook briefly, then add 1 tablespoon all-purpose flour and cook for 2 minutes, stirring continuously.
- Stir in 2 tablespoons tomato paste and 500 g passata. Cook for 5 minutes, stirring occasionally.
- Add 1 bay leaf, 1 teaspoon dried oregano, and 50 ml white wine. Simmer for 2-3 minutes, stirring occasionally, until the wine reduces slightly.
- Stir in 1 teaspoon granulated sugar, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 cans kidney beans, drained and rinsed, and 300 ml chicken broth.
- Cover and simmer on low heat for 15 minutes, stirring occasionally, until the chili thickens and the flavors develop. Cover the pot, reduce the heat to low, and simmer for 15 minutes, stirring occasionally, until the chili thickens. Before serving, check that the pork has reached at least 71 °C.
- Remove the bay leaf. Taste and adjust the seasoning if needed. Ladle the ground pork chili into bowls and serve with sour cream, shredded cheese, and chopped fresh cilantro.
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.