Slow Cooker Pork Chili with Pepperoni

Name: Slow Cooker Pork Chili with Pepperoni
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) ground pork; 6 oz (170 g) pepperoni slices, sliced or halved; 45 oz (800 g) canned kidney beans, drained and rinsed; 28 oz (800 ml) canned crushed tomatoes; 1 cup (240 ml) beef broth; 2 tbsp (30 g) tomato paste; 1 large (200 g) yellow onion, diced; 4 cloves (12 g) garlic cloves, minced; 1 tbsp (15 ml) olive oil; 2 tsp (6 g) Italian seasoning; 1 tbsp (8 g) chili powder; 1 tsp (2 g) ground cumin; ½ tsp (3 g) salt; ¼ tsp (½ g) black pepper, freshly ground; ½ tsp (1 g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

An Italian-American slow cooker chili combining ground pork and sliced pepperoni with kidney beans, tomatoes, and warm spices. The pepperoni adds a savory depth while the slow cooker creates a rich, melded flavor. Minimal hands-on time, maximum comfort. Serve with cheddar, sour cream, and fresh basil.

Prep: 12 min
Cook: 12 min
Wait: 7 hr
Total: 7 hr 24 min
Makes: About 8 cups (serves 6–8)

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Steps

Before you start

Drain and rinse canned kidney beans if using canned; have them ready before starting
Measure and set aside all seasonings in one spot so you can add them quickly
Gather your slow cooker and make sure it has at least 5-quart capacity
Plan for 6–8 hours of slow cooking; this is not a quick-start meal

1
Brown pork and pepperoni
- Heat olive oil in a large skillet over medium-high heat.
- Add ground pork, breaking it up with a wooden spoon, and cook for 5–7 minutes until mostly browned but still showing some pink in spots.
- Add the sliced pepperoni and cook for another 2 minutes, stirring occasionally, until the pepperoni releases its oils and the edges curl slightly.
- If the mixture looks very greasy, spoon off excess fat, leaving about 1 tablespoon in the pan.
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Ready when: Pork mostly cooked through with some pink remaining; pepperoni slightly crisped at edges
Tip: Don't cook the pork fully here—it will finish cooking in the slow cooker. Browning on the stovetop builds deeper flavor without drying it out.
2
Cook onion, garlic, and tomato paste
- Add diced onion to the same skillet and cook for 2–3 minutes, stirring occasionally, until softened and translucent at the edges.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add tomato paste and stir constantly for about 1 minute, allowing it to deepen in color and lose any raw, tinny flavor.
- The paste should smell caramelized and concentrated.
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Ready when: Onion translucent; tomato paste darker and fragrant, without raw smell
Tip: Caramelizing the tomato paste removes acidity and adds depth to the chili. Don't skip this step—it takes just 1 minute and makes a difference.
3
Build the chili in slow cooker
- Transfer the entire pork mixture from the skillet to a 5–6 quart slow cooker.
- Add the drained and rinsed kidney beans, crushed tomatoes (along with their juice), beef broth, Italian seasoning, chili powder, ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Stir well, scraping up any browned bits from the pork and ensuring all seasonings are evenly distributed throughout the mixture.
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Ready when: All ingredients combined; seasonings evenly distributed
Tip: Rinsing canned beans removes excess sodium and starch, which reduces gas and improves the texture of your finished chili. Stir thoroughly to ensure no clumps of spices remain.
4
Slow-cook the chili
- Cover the slow cooker and set to LOW.
- Cook for 6–8 hours.
- The chili is ready when the flavors have fully melded, the liquid has reduced by about a third, and the mixture coats the back of a spoon without running off immediately.
- The ground pork will reach a safe internal temperature of 160°F (71°C) well before the end of cooking.
- (Alternatively, cook on HIGH for 3–4 hours, stirring every hour.) Note: If your slow cooker runs hot or you prefer a thicker chili, it may be done in 5–6 hours; check after the 5-hour mark.
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Ready when: Flavors fully melded; liquid reduced and glossy; coats back of spoon; pork reaches 160°F (71°C)
Tip: Avoid lifting the lid frequently during cooking—each time you do, you release heat and extend the cooking time by 15–20 minutes. Resist the urge to peek.
5
Adjust seasoning and consistency
- Turn off the slow cooker and let the chili rest for a few minutes.
- Taste a spoonful and adjust the seasoning as needed: add more salt, pepper, chili powder, or Italian seasoning to taste.
- For extra heat, add a pinch of red pepper flakes.
- If the chili seems too thick, stir in water or additional broth a splash at a time until it reaches your desired consistency.
- If it seems too thin, either cover and cook on HIGH for 20–30 minutes to reduce further, or serve it as a brothier chili—both are delicious.
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Ready when: Seasoning tastes balanced to your preference
Tip: Because you couldn't taste while cooking, this final adjustment step is important. Tasting and tweaking ensures the chili is exactly the way you like it.
6
Serve and enjoy
- Ladle the chili into bowls and serve hot.
- Offer toppings on the side so each person can customize their bowl: shredded cheddar cheese, sour cream, fresh basil, diced red onion, jalapeño slices, or diced scallions.
- The chili can be kept warm in the slow cooker on the WARM setting for up to 2 hours, though flavor is best when served within 30 minutes of finishing.
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Tip: Serving toppings on the side lets everyone build their perfect bowl. A dollop of sour cream and a sprinkle of fresh basil brighten the rich, savory chili beautifully.

Good to know

Tips

For deeper, richer flavor, toast the chili powder and cumin in a dry skillet for 1–2 minutes before adding to the slow cooker. This blooms their essential oils and intensifies their flavor.
If your slow cooker tends to run hot (many do), start checking the chili after 5 hours of cooking. It may finish earlier than expected.
For crispy pepperoni bits, brown the sliced pepperoni separately in the skillet for 3–4 minutes before adding the pork, then set it aside and stir it back in at the end.
This chili tastes even better the next day as the flavors continue to meld and develop. Make it ahead if time allows.

Make ahead

This chili can be made up to 2 days ahead. After the slow cooker finishes, let the chili cool to room temperature, then transfer to an airtight container and refrigerate. Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave at 50% power in 2-minute intervals, until warmed through.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3–4 days in an airtight container. Freezer: up to 3 months in a freezer bag or airtight container (leave ½ inch headspace). Thaw overnight in the refrigerator before reheating.

Substitutions

ground pork → Ground beef or Italian sausage (remove casing if using sausage). Ground beef creates a more traditional chili; Italian sausage adds even more savory depth and spice. Both must also reach 160°F. Adjust seasoning to taste.
pepperoni slices → Italian dry salami, Spanish chorizo, or bacon. Each adds a different flavor—chorizo brings smokiness, bacon adds a salty bite. Use 6–8 oz and adjust salt in the recipe accordingly.
canned kidney beans → Cannellini beans, black beans, or pinto beans. White cannellini beans give a creamier texture; black beans add earthiness. The chili's character will shift, but it will still be delicious.
Italian seasoning → 1½ teaspoons dried oregano + ½ teaspoon dried basil + ¼ teaspoon dried thyme. This combination mimics Italian seasoning's flavor profile and lets you adjust individual herbs to your taste.