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Try a new twist on this traditional dish by cooking your chili with ground pork. So much flavor is presented in this Ground Pork Chili; you are sure to love it! Chili always hits the spot on cool nights, and this chili recipe is ready in under an hour.
Just talking about this recipe gets me excited! Chili is that one food I never seem to tire of. Its versatility can be used as a soup or on top of a hotdog and still taste great. I love throwing a spin on historic dishes, making them fun and unique just like I did with my Ground Venison Tacos or Venison Meatloaf recipes!
Having said all that, let’s get to the Ground Pork Chili recipe so we can start cooking.
Table of Contents
Why You’ll Love This Recipe
- Loaded with protein, this recipe is perfect for helping you to stay energized and fuller longer.
- This dinner is so simple that it requires only a few ingredients in one dutch oven to provide a flavorful meal. In fact, I have a lot of Dutch Oven recipes here you can check out with the same benefit!
- This unique version of a classic chili will be a new family favorite. Even picky eaters will be begging for seconds!
- If you are cooking for a large crowd, this is a very economical option.
Recipe Ingredients
- Pork Sausage: Homemade or storebought is fine here. If you want to try other proteins, check out my Venison Chili Recipe, too!
- Minced Garlic: It’s best to mince your own garlic. You can buy pre-minced, but you’ll lose out on the fresh garlic flavor.
- Tomatoes: Fresh tomatoes are best, but canned will work in a pinch.
- Chicken Broth: You can use beef or chicken broth based on your preference, but I highly recommend my Oxtail Bone Broth recipe here!
Ground Pork Chili Recipe
Step 1: Brown the pork in a 7 qt dutch oven with the pepper, onion, and garlic over medium heat.
Step 2: Once the ground pork is cooked through, add the diced tomatoes and kidney beans.
Step 3: Add your seasonings.
Step 4: Then add your broth and tomato sauce.
Step 5: Stir well before bringing everything to a boil.
Step 6: Once at a boil, reduce the heat to a simmer, cover, and cook for 20 minutes.
Expert Tips
- Adjust the thickness. You can leave the lid on while simmering for a thinner chili, or let it vent steam for a thicker result!
- Crank up the heat. Want a spicier chili? Add some extra chili powder or some red pepper flakes to heat it up!
- Make ahead and enjoy. Once this recipe is cooked, you can store it in your dutch oven or an airtight container in the fridge and reheat it for a later meal.
Serving Suggestions
Even with the amount of flavor that is presented in one bowl of chili, why not add some toppings? Here are a few of my favorites, but the options are endless.
- Sour Cream
- Shredded cheese
- Avocado
- Jalapeños
- Bacon Bits
- Fritos corn chips
If you are looking to get even more creative with this one-stop meal, make cast iron cornbread to go with your chili, and for dessert, make this easy fall spiced baked persimmons. You can thank me later!
FAQs
In this recipe, I use ground pork, which is delicious, but you can substitute it with pretty much any ground meat of your choice, including ground moose chili, venison chili, or beef. We also love making a green chili variation with pork chops!
Leftover ground pork chili can be stored for around 4 days in an airtight container in the fridge. You could also put the whole dutch oven in the fridge once it cools down and store it that way!
Yes, and this is a great recipe to freeze! Just make a batch ahead of time and freeze it, and you’ll have a fantastic meal ready at a moment’s notice for any busy weeknight.
Final Thoughts
Whether you will be making ground pork chili for a cookout or a sit-down dinner, it always seems to be a favorite.
- Quick & easy rump roast
- Pork neck bone soup
- How to make Jamaican stew peas with pigs tail
- Homemade sauerkraut soup with pork sausage
If you tried this Ground Pork Chili or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Ground Pork Chili
Equipment
Ingredients
- 2 pounds pork sausage
- 4 cloves fresh minced garlic
- 1 green bell pepper diced
- 1 onion diced
- 8-10 fresh tomatoes or 2, 14 oz cans
- 2-15 ounces cans of pinto beans
- 1 can of tomato sauce 15 ounces
- 2 cups beef or chicken broth
- 3 tbsp chili powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp cumin
Instructions
- Brown the pork in a 7 qt dutch oven with the pepper, onion and garlic over medium heat.
- Once the ground pork is cooked through, add the diced tomatoes and kidney beans.
- Add your seasonings
- Then add your broth and tomato sauce.
- Stir well before bringing everything to a boil.
- Once at a boil, reduce the heat to a simmer, cover and cook for 20 minutes.
Notes
- You can leave the lid while simmering on for a thinner chili, or let it vent steam for a thicker result!
- Want a spicier chili? Add some extra chili powder or some red pepper flakes to heat it up!
- Once this recipe is cooked, you can store it in your dutch oven or an airtight container in the fridge and reheat it later for a meal.
