ChiliAmericanEasy

Chili with Ground Pork and Beans

Name: Chili with Ground Pork and Beans
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground pork; 1 large (200 g) yellow onion, diced; 4 clove (20 g) garlic, minced; 3 tbsp (28 g) chili powder; 1½ tsp (3 g) ground cumin; 1 tsp (1 g) dried oregano; 28 oz (800 g) canned whole tomatoes, with juices; 15 oz (425 g) tomato sauce; 3 cup (720 ml) pinto beans, cooked, drained and rinsed; 1 cup (240 ml) beef broth; to taste kosher salt; to taste black pepper, freshly ground; 1 tbsp (15 ml) olive oil

From the MyKitchenBank Kitchen

A hearty stovetop chili built on ground pork seared until deeply browned, then simmered with pinto beans, tomatoes, and warm spices. The pork adds richness while staying leaner than beef, and a long, gentle cook melds the flavors into a comforting, complex chili that's perfect for weeknight dinners or casual gatherings.

Prep: 15 min
Cook: 50 min
Total: 1 hr 5 min
Makes: 6 servings (about 1.5 cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Gather all ingredients and mise en place before you start
Use a large heavy-bottomed pot or Dutch oven (at least 5 quarts)
Drain and rinse canned beans if using; for dried beans, soak overnight and cook until just tender (do not use liquid)

1
Brown the pork
- Heat the olive oil in a large heavy-bottomed pot (5-quart or larger) over medium-high heat.
- Once shimmering, add the ground pork in large chunks; do not break it up immediately.
- Let it sit undisturbed for 2–3 minutes until the underside develops a deep golden crust, then stir and break it into smaller pieces.
- Continue cooking for 5–7 minutes, stirring occasionally, until the pork is no longer pink and the pieces are well browned on multiple sides.
- You want caramelization, not just cooked-through meat.
+ Show details− Hide details
Ready when: No pink remains, meat has deep golden-brown color, internal temperature reaches 160°F (71°C)
Tip: Don't stir too early or too often—allow the meat to develop color before breaking it up. This builds flavor.
2
Cook aromatics and spices
- Add the diced onion to the browned pork.
- Stir well and cook for 3–4 minutes over medium-high heat until the onion begins to soften and take on light color at the edges.
- Reduce the heat to medium, add the minced garlic, and cook for 1 minute, stirring constantly, until fragrant.
- Add the chili powder, cumin, and oregano; stir continuously for 1 minute to bloom the spices and release their oils.
+ Show details− Hide details
Ready when: Spices are fragrant and coat the meat and onions
Tip: Blooming spices in fat releases their flavors and prevents them from tasting raw or gritty.
3
Add tomatoes and broth
- Pour in the canned whole tomatoes with their juices, breaking them into chunks with your spoon as you add them.
- Add the tomato sauce and beef broth.
- Stir well to combine, scraping up any browned bits from the bottom of the pot (this is flavor).
+ Show details− Hide details
Ready when: Liquid is evenly distributed and combined
Tip: Scraping the bottom of the pot releases fond (caramelized bits) that adds deep, savory flavor.
4
Add beans and bring to simmer
- Stir in the drained and rinsed pinto beans.
- Increase the heat to medium-high and bring the chili to a simmer, stirring occasionally.
- Once you see small, steady bubbles breaking the surface, reduce the heat to low to maintain a gentle simmer.
+ Show details− Hide details
Ready when: Small bubbles break the surface steadily
Tip: A gentle simmer (not a rolling boil) prevents the liquid from evaporating too quickly and keeps the beans intact.
5
Simmer low and slow
- Once at a low simmer, partially cover the pot with a lid (leave it slightly ajar to allow some evaporation).
- Simmer gently for 30–35 minutes, stirring occasionally.
- The chili will thicken as liquid reduces, and the flavors will deepen and meld.
- Taste and season with salt and freshly ground black pepper to your preference.
+ Show details− Hide details
Ready when: Chili is thickened, flavors are well combined, and it coats the back of a spoon
Tip: Stir every 8–10 minutes to prevent sticking on the bottom. If it gets too thick before 30 minutes, stir in a splash of water or broth.
6
Serve
- Ladle the chili into bowls and serve hot.
- Offer your favorite toppings on the side: shredded cheddar cheese, diced white or red onion, fresh cilantro, sour cream, or jalapeño slices.
+ Show details− Hide details
Tip: Chili tastes even better the next day after flavors settle—make it ahead and reheat gently.

Good to know

Tips

For extra heat, add up to ½ teaspoon of cayenne pepper or a pinch of red pepper flakes in step 2 when blooming the spices.
If your chili is too thin at the end of cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir it in, and simmer for 1–2 minutes to thicken.
Ground pork is leaner than beef; browning it well and simmering low prevents it from drying out.
Serve chili with cornbread, rice, or over baked potatoes for a complete meal.

Make ahead

This chili improves with time. Prepare it 1–2 days ahead and store in the refrigerator; the flavors will deepen and marry further. Reheat gently over medium-low heat on the stovetop, stirring occasionally and adding a splash of water if it has thickened too much.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or zip-top bag (leave 1 inch headspace). To reheat from frozen: thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat until heated through, stirring occasionally.

Substitutions

ground pork → ground beef or ground turkey. Beef will add richness and a deeper color; turkey will be leaner. Use the same weight and follow the same browning method.
pinto beans, cooked → kidney beans or black beans. Kidney beans are traditional in chili and hold their shape well; black beans are earthier and slightly firmer. Use the same volume.
beef broth → chicken broth or vegetable broth. Chicken broth will lighten the flavor slightly; vegetable broth works if you prefer a lighter chili. The taste will be less savory.
chili powder → a mix of 2 tbsp paprika + 1 tbsp ancho chili powder + ½ tsp cayenne. This blend adds depth and slight heat. Adjust proportions to control spice level to your taste.