This post may contain affiliate links.
This easy pork chili is ready in about an hour on the stove or 5 to 6 hours in the slow cooker. Ground pork, black and pinto beans, bell pepper and corn simmer with chili powder, cumin and paprika until thick, hearty and never watery. It’s a busy weeknight dinner, a game day crowd-pleaser and a freezer meal all in one pot.
Pork is the chili meat nobody thinks to try, and that’s exactly why I love it. It’s a little sweeter and more tender than beef, so it drinks up every bit of spice and makes a pot of chili that tastes like it simmered all afternoon. The secret is toasting the spices in the pan for one minute before the tomatoes go in. It’s the easiest flavor upgrade you’ll ever make.
This Easy Pork Chili is the chili I make on repeat from the first chilly night of fall through the end of football season. It doubles easily for a crowd, and the leftovers taste even better the next day. Set out the sour cream, cheese and jalapeños and let everyone build their own.
Why This Recipe Works
• Blooming the spices builds deep flavor fast. Toasting chili powder and cumin in the pan for 60 seconds wakes up their oils, so the chili tastes like it simmered all day after just an hour.
• Tomato paste plus undrained tomatoes = natural thickness. No flour or masa needed. The paste gives body and the tomato juices give just enough liquid.
• Two beans and lots of veggies stretch 1 pound of meat. You get 6 hearty servings with plenty of fiber, which is why this one keeps everyone full.
Table of Contents
Recipe Ingredients:
For exact ingredient amounts and instructions, see the full recipe card below.
- Ground Pork: Pork is a little sweeter and more tender than ground beef, so it soaks up all the smoky spices. Regular ground pork gives the richest flavor, but lean ground pork works great if you want a lighter bowl. Just remember to drain the fat after browning.
- Beans: I use one can each of pinto and black beans. Pinto beans are soft and creamy with a mild flavor, and they’re the bean I always forget about until I make chili. Black beans add a heartier bite, and together they stretch 1 pound of meat into 6 filling servings.
- Vegetables: I load this chili up with onion, red bell pepper, jalapeño and corn. The peppers and corn add a touch of sweetness that pairs perfectly with pork, plus extra fiber in every bowl.
- Tomatoes: Diced tomatoes (undrained!) and tomato paste create the base. The tomato juices give the chili its liquid, and the paste makes it thick and rich without any flour.
- Spices: Chili powder, cumin, paprika, oregano and a pinch of cayenne give this chili its bold, warm flavor. Toasting them in the pan for 1 minute before adding the liquid is what makes it taste slow-simmered.
Modifications for this Chili Recipe
- Beans: I use black beans and pinto beans in this chili but any beans work great. Some other ideas are red or light kidney beans, white beans or even chickpeas.
- Vegetables: I love loading my chili up with vegetables. This recipe uses bell peppers, corn, diced tomatoes and onion. Other vegetables I love adding are zucchini, green chilies, celery, poblanos and carrots.
- Grain: If you want to bulk up your chili add a grain like brown rice, quinoa or farro.
- Spices: Spices help take your chili to the next level. If you want a smoky flavor try adding chipotle chili pepper or if you want more spice add extra cayenne red pepper. If you can get ahold of Mexican oregano try adding that instead of regular oregano.
- Pork: Leftover pulled pork works beautifully here. One reader made it this way and called it a huge hit. Stir in 3 to 4 cups of shredded pork with the beans and simmer 30 minutes. Try it with my Slow Cooker Pork Shoulder Roast Recipe.
- Julia’s tip: In my Lebanese family, a pinch of cinnamon goes into almost every ground meat dish. Add 1/4 teaspoon with the other spices for a warm, cozy depth that has people asking what your secret is.
How to Make Pork Chili
Step 1: Saute Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper and jalapeño and cook for 3 minutes.
Step 2: Cook Pork: Add the garlic and ground pork and cook, breaking up the pork, until no pink remains, about 6 to 8 minutes. Spoon off the extra fat, leaving about 1 tablespoon in the pot.
Step 3: Add Spices: Stir in the chili powder, cumin, paprika, oregano and cayenne and cook for 1 minute until fragrant.
Step 4: Add Remaining Ingredients: Add the beans, undrained diced tomatoes, tomato paste, corn, salt and pepper. Bring to a simmer, then lower the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally. Taste and adjust the seasoning. Serve with your favorite toppings like cilantro, cheese, sour cream and red onion.
Slow cooker method: Complete steps 1 to 3 in a skillet, scrape everything into the slow cooker, add the remaining ingredients and cook on low for 5 to 6 hours or high for 3 to 4 hours.
Common Mistakes to Avoid
- Draining the diced tomatoes. That juice is your chili’s liquid. Drain it and your chili will be too thick.
- Skipping the fat drain. Ground pork releases more fat than you’d expect. Spoon it off before adding the beans.
- Adding raw pork to the slow cooker. It clumps and turns greasy. Always brown it first.
- Simmering with the lid on. Keep the lid off on the stove so the chili reduces and thickens.
- Salting too early. Canned beans and tomatoes vary in sodium. Start with 1 teaspoon and adjust at the end.
Stovetop vs. Slow Cooker Pork Chili
Stovetop is best for weeknights, and the slow cooker is best for game days and hands-off cooking. Both methods use the exact same ingredients, so you can pick whichever fits your day.
- Stovetop: This is my go-to on busy weeknights. It takes about 1 hour and 15 minutes total with just 15 minutes of hands-on time. Simmering uncovered lets the chili reduce, so it turns out thicker with a more concentrated flavor.
- Slow Cooker: This is the one I make for tailgates, parties and days when I’m running around. You’ll spend 15 minutes browning the pork, veggies and spices, then let it cook on low for 5 to 6 hours or high for 3 to 4 hours. The texture is a little softer and more stew-like, and it stays warm for serving a crowd.
- Instant Pot: Short on time? My Instant Pot Pork Chili is written specifically for the pressure cooker and is ready in about 30 minutes.
How to Make Pork Chili Thicker or Thinner
- Too thin? Simmer uncovered for another 15 minutes, or mash about 1/2 cup of the beans against the side of the pot and stir them back in.
- Too thick? Add chicken or vegetable broth 1/2 cup at a time until it’s just right. I usually need about 1 cup when I make it in the slow cooker the night before.
What to Serve with Pork Chili
- Something tangy: Pickled Red Onions or Quick Pickled Vegetables cut right through the richness.
- Something crunchy: Tortilla Chips or cornbread (a reader favorite pairing!).
- Something fresh: Mexican Street Corn Salad or Jalapeno Coleslaw Recipe for a full game day spread.
Storage and Freezing Tips
- Fridge: Store leftovers in an airtight container for up to 4 days. The flavor gets even better on day two.
- Freezer: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. I freeze it in 2-cup portions for quick lunches.
- Reheat: Thaw overnight in the fridge, then warm on the stove over medium heat, adding a splash of broth if it has thickened.
Recipe FAQ
Yes. Ground pork releases more fat than lean ground beef, so drain it after browning to keep your chili from tasting greasy. Leave about 1 tablespoon in the pot to bloom the spices, which adds flavor without the slick.
Simmer on the stove uncovered for 45 minutes to 1 hour. That’s enough time to thicken it and blend the flavors. In the slow cooker, cook on low for 5 to 6 hours or high for 3 to 4 hours.
Yes. Stir in 3 to 4 cups of cooked, shredded pork with the beans and simmer for 30 minutes so it absorbs the spices.
This pork chili is a red, tomato-based chili made with ground pork and beans. Chile verde uses chunks of pork simmered in a green tomatillo sauce. If that’s what you’re craving, try my Instant Pot Pork Chili Verde.
Other Chili Recipes to Try:
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Easy Pork Chili
Ingredients
- 2 tablespoons olive oil
- 1 pound of ground pork
- 3 garlic cloves, minced
- 1/4 cup diced sweet onion
- 1 large red pepper bell pepper, seeds removed, chopped
- 1 jalapeño, seeds removed, chopped {optional for spice}
- 3 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne red pepper {optional for spice}
- 1- 15 ounce can of black beans, drained and rinsed
- 1 – 15 ounce can of pinto beans, drained and rinsed
- 2 – 15 ounce cans of diced tomatoes
- 1 – 6 ounce tomato paste
- 1 – 15 ounce can of corn, drained and rinsed
- Salt and pepper to taste
Instructions
For the stove:
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper and jalapeño and cook for 3 minutes.
- Add the garlic and ground pork and cook, breaking up the pork, until no pink remains, about 6 to 8 minutes. Spoon off the extra fat, leaving about 1 tablespoon in the pot.
- Stir in the chili powder, cumin, paprika, oregano and cayenne and cook for 1 minute until fragrant.
- Add the beans, undrained diced tomatoes, tomato paste, corn, salt and pepper. Bring to a simmer, then lower the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
- Taste and adjust the seasoning. Serve with your favorite toppings like cilantro, cheese, sour cream and red onion.
For the slow cooker:
- Follow steps 1 to 3 above in a large skillet.
- Transfer the pork mixture to the slow cooker and add the remaining ingredients. Stir to combine.
- Cook on low for 5 to 6 hours or high for 3 to 4 hours. Taste, adjust the seasoning and serve with your favorite toppings.
Notes
- Liquid: Don’t drain the diced tomatoes. For a thinner chili, add 1/2 to 1 cup chicken or vegetable broth.
- Slow cooker: Brown the pork, veggies and spices in a skillet first, then cook on low 5 to 6 hours or high 3 to 4 hours.
- Spice level: For a milder chili, skip the jalapeño and cayenne. For more heat, keep the jalapeño seeds or add a chipotle pepper.
- Storage: Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight and reheat on the stove.
- Lighter option: Use lean ground pork and top with Greek yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I left out the red bell pepper and the corn and used a variety of hot peppers because I like it spicy. Paired it with corn bread, delicious
So glad you liked it!
I made this with pulled pork and it was a huge hit. Definitely making it again!
Love the idea of using pulled pork! Glad you enjoyed it
This recipe needs some liquid. Was this an unintentional omission?
You can not drain the tomatoes to add more liquid. Otherwise for a thinner chili add 1 cup of broth and go from there depending on how thin you like it.