Easy Ground Pork Chili Recipe
This hearty ground pork chili combines kidney beans, bell pepper, and warming spices in a rich tomato base. It cooks in one pot and is ready in 1 hour.
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
Brown the pork properly: Break the meat into small pieces and allow it to brown before adding the spices so it does not steam in the tomato base.
Cook the flour fully: Stir the flour for the full 2 minutes to remove its raw taste and help the chili thicken evenly.
Reduce the wine: Simmer until the wine reduces slightly; a brief simmer concentrates its flavor but does not guarantee that all alcohol evaporates.
Control the simmer: Keep the covered pot at a gentle simmer and stir occasionally to prevent sticking and keep the kidney beans intact.
Nutrition
Calories: 462kcal | Carbohydrates: 34g | Protein: 24g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 61mg | Sodium: 889mg | Potassium: 1125mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1418IU | Vitamin C: 39mg | Calcium: 81mg | Iron: 6mg
