Pork Chili Con Carne
Warm up your evening with a hearty and flavorful bowl of Pork Chili Con Carne, a delightful twist on the classic chili recipe! Packed with the rich, savory goodness of tender ground pork, protein-packed kidney beans, and a vibrant medley of vegetables like bell peppers, onions, and optional jalapeño for a spicy kick, this chili is a comforting, protein-rich dinner option. Simmered to perfection with bold spices including chili powder, cumin, paprika, and oregano, every spoonful delivers a smoky, spicy, and slightly tangy punch. Finished with a garnish of fresh cilantro, creamy sour cream, and gooey shredded cheddar as optional toppings, this one-pot wonder is easy to prepare and perfect for family dinners or small gatherings. Ready in just over an hour, this versatile dish is sure to become your go-to recipe for chilly nights! Keywords: pork chili con carne recipe, hearty chili recipe, ground pork chili, easy one-pot chili, spicy pork chili.
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped (optional)
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes (canned, with juices)
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 1.5 cups chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper. Sauté for 5 minutes, until softened.
Stir in the jalapeño and garlic, cooking for an additional 2 minutes until fragrant.
Push the vegetables to one side of the pot and add the ground pork. Cook for 6-8 minutes, breaking it into small crumbles, until no longer pink.
Mix the cooked pork with the vegetables and stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste, stirring to coat the mixture evenly. Then pour in the diced tomatoes and chicken broth. Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally.
Stir in the kidney beans and simmer uncovered for another 10 minutes to thicken the chili.
Taste and adjust seasoning with additional salt or spices, if needed.
Serve hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 35.7 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1053 mg | 81% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3935 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
