Like many chili recipes, this pork chili is easy, fast to make, and fairly inexpensive. It can also be decently healthy if you load up on beans and vegetables. Exactly what you add is up to you, but the recipe below should help you get started.
What You Need to Make Pork Chili
For this recipe, you’ll need things like ground pork, beans, and tomatoes. Standard chili items, except you need ground pork instead of beef.
This chili isn’t very spicy, so if you want something with oomph, you can add a can of hatch chiles. You could also add some hot sauce for an ultra-simple spice addition.
What to Eat With This Chili
Standard chili additions like crackers are unsurprisingly great here. If you’ve seen my recipe for turkey chili, you’ll known I’m partial to cheese and/or peanut butter sandwiches.
If you’re wanting to stretch this chili budget-wise, you could serve this over rice or pasta. Some nice crusty bread to dip in or soak up chili wouldn’t be a bad idea, either.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making this pork chili. If you like this recipe, consider following me on WordPress or Pinterest.
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Ingredients
1 lb ground pork, 454 grams
2 15-oz cans of beans, drained and rinsed
2 15-oz cans of diced tomatoes, drained
1 cup diced yellow onion, 101 grams
1 Tbsp sugar, 12 grams
2 tsps apple cider vinegar, 10 grams
1 Tbsp Worcestershire, 15 grams
1 1/2 tsps kosher salt, 9 grams
Large pinch of cumin, about 1/2 tsp
Large pinch of garlic powder, about 1/2 tsp
Large pinch of black pepper, about 1/2 tsp
Large pinch of dry mustard powder, about 1/2 tsp
Pinch of dry oregano, about 1/4 tsp
Dash of dry cayenne, about 1/8 tsp
Chicken or beef stock, as needed*
Preparation
Add the ground pork, onion and seasonings** to a large pot set over medium heat. Cook until the pork is done, 5-8 minutes.
Add the remaining ingredients, then bring to a simmer. Lower the heat and simmer for at least 10 minutes***, then serve.
Notes
* The exact amount depends on how thick you want your chili and how much water was in your other ingredients. You should need about 2-4 cups (454-908 grams).
** This includes everything from the salt to the cayenne, so add the sugar later instead of here.
If the pan seems dry, you can add some of the broth to loosen things up. I don’t recommend adding cooking oil since ground pork is usually quite fatty. If you add oil before the pork fat renders from the meat, you could end up with a greasy chili.
*** This helps the flavors equalize and “get to know each other”. You can also take this time to mash up some of the beans, which will help thicken the chili.
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