Pork Chili

Chili is a classic American comfort food that borrows ingredients from Mexican and Native American cuisines. The earliest origins of the dish are unknown, but there are records from the American frontier that describe cowboys and prospectors cooking a satisfying combination of meat, lard and dried chili peppers.

While chili has evolved since the 1850s, the spicy, earthy flavors of dried chili peppers stewed with meat still define this dish. This pork chili recipe capitalizes on those flavors, delivering a savory, spicy, hearty bowl of southwestern comfort food. Serve it at your next tailgate or after a day out in the cold to warm your body and spirit.

Ingredients for Pork Chili

• Pork: Use boneless pork, cut into cubes. This chili simmers for a long time, which allows the fat and tissues to completely break down and become spoon-tender. Opt for a well-marbled cut of meat, like boneless pork shoulder or country ribs.
• Vegetable oil: Vegetable oil is used for browning the meat. Olive oil can also be used, if you prefer.
• Tomatoes: Add one large (28-ounce) can of diced tomatoes to the chili. Feel free to use a variety containing green chilis, like Rotel.
• Chili beans: There are several varieties of beans on the market labeled as “chili beans.” Generally, these are pinto beans canned in a chili-flavored sauce. If you prefer to have more control over your chili’s flavor profile, opt for plain pinto beans or red beans.
• Tomato sauce: One small can of tomato sauce adds concentrated, zesty tomato flavor, thickness and balance to the spices.
• Salsa: Use your favorite brand of jarred salsa here to add brightness and some zing to the pork chili.
• Onion: Chopped onion adds spicy, savory flavor to this dish. White onions are the most commonly used onion variety in Mexican and Southwestern cuisine.
• Green pepper: Slightly bitter and slightly sweet, these popular peppers become deliciously sweet and tender when stewed in the chili.
• Chili powder: Ground red chili peppers are the base of this popular spice blend. Chili powder typically includes cumin, oregano, paprika and garlic, among other spices. You can use store-bought powder or make our own blend.
• Jalapeno: The workhorse of the chili pepper world, jalapenos have become popular worldwide. These chilis impart a slight bitterness similar to a bell pepper, but have a layer of tang and heat, giving them their unique and popular flavor profile. Just be careful when dicing them.
• Spices: Equal portions of garlic powder, cayenne pepper, black pepper and salt complement the chili powder.

Directions

Step 1: Brown the pork

In a large skillet over medium heat, brown the cubed pork in oil. Remove the skillet from the stove and drain the fat.

Step 2: Slow-cook the pork chili

Transfer the pork to a 5-quart slow cooker and add all the remaining ingredients. Stir to combine and cover the slow cooker. Set the temperature to high and cook the chili for two hours. Give the chili a stir, reduce the heat to low and cook for an additional four hours. Open the lid, give the chili a final stir and serve.

Pork Chili Variations

• Sub-out the beans: Try substituting the chili beans with hominy for a different take on this pork chili recipe. If you’re unfamiliar with hominy, it’s produced by nixtamalizing field corn to make it soft and edible (an ancient Mesoamerican technique). Hominy has a faint, corn-like flavor but more of a bean-like texture.
• Make it green: Chili verde, or green chili, is a pork stew that originated in northern Mexico, and which has strong ties to New Mexico and Arizona. To bring the flavors of chili verde to this pork chili recipe, substitute canned tomatillos for the canned tomatoes, replace the tomato sauce with one can of green chilies, and sub out the red salsa for a green salsa of your choosing. Simmer the chili as directed.
• Add some toppings: To dress up this chili, add toppings to take the flavors over the edge. Try adding a dollop of Mexican sour cream, some shredded cheese, avocado slices or chopped cilantro. You can also try topping it with traditional pozole garnishes like sliced radishes, chopped cabbage or lime juice.

How to Store Pork Chili

Place any leftover chili in sealed airtight containers and refrigerate it for three to four days. To reheat leftover chili, place it in a saucepan over medium heat for five to six minutes. You can also put it into a microwave-safe bowl, cover the bowl and heat it for two to three minutes.

Can pork chili be frozen?

If you don’t plan to use up the leftovers right away, you can freeze the chili for up to three months in a sealed zip-top bag or container. When freezing soup like chili, use small containers, let it cool before storing it, and label it so you remember what it is and when you made it!

Pork Chili Tips

How can I make this pork chili spicer and richer?

I know it’s called pork chili, but can it be made with beef?

Of course, you can substitute beef in place of the pork and keep the recipe the same. If you make chili with beef, choose a similarly well-marbled cut of meat. Brisket is a good option, as are short ribs and chuck roast.

Can this be made into Cincinnati chili?

Cincinnati chili (aka skyline chili) is a unique dish native to the city that bears its name. Employing spice combinations like cinnamon, allspice, nutmeg and unsweetened chocolate, it’s a sweeter chili that’s most commonly served over a bed of spaghetti. While this recipe isn’t geared for that flavor profile, you can try converting it into a skyline version by adjusting the spices to create the distinctive tase of skyline chili, and by serving it over spaghetti.