Spicy Pork and Bacon Chili
Warm up with a bowl of Spicy Pork and Bacon Chili—a hearty, flavor-packed meal that's perfect for chili lovers seeking a bold twist. This recipe combines crispy bacon, tender ground pork, and a medley of aromatic spices like smoked paprika and cayenne, ensuring every bite is rich and smoky with just the right amount of heat. Fire-roasted tomatoes, two types of beans, and a hint of garlic and jalapeño add depth and texture, while a simmer in chicken broth brings it all together in one pot. Serve it hot with optional toppings like sour cream and cheddar cheese for a customizable, crowd-pleasing dish. Ideal for game days, family dinners, or meal prepping, this chili recipe is a mouthwatering fusion of spice, savoriness, and comfort.
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Recipe Information
Ingredients
- 8 slices bacon
- 1 pound ground pork
- 1 medium (diced) yellow onion
- 1 medium (diced) red bell pepper
- 3 minced garlic cloves
- 2 small (diced, seeds removed for less heat) jalapeño peppers
- 14 oz (1 can) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 15 oz (drained, 1 can) kidney beans
- 15 oz (drained, 1 can) black beans
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons (chopped, for garnish) fresh cilantro
- (optional, for topping) sour cream
- (optional, for topping) shredded cheddar cheese
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot, crumble it, and set aside. Leave about 1-2 tablespoons of bacon fat in the pot.
Add the olive oil to the pot with the bacon fat if needed and heat over medium-high heat. Add the ground pork and cook until browned, breaking it up into crumbles with a wooden spoon. Remove the pork and set it aside.
In the same pot, add the diced onion, red bell pepper, jalapeño peppers, and garlic. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 additional minute to toast the spices.
Add the cooked pork back into the pot, followed by the fire-roasted diced tomatoes, tomato paste, kidney beans, black beans, and chicken broth. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low. Allow it to simmer uncovered for 30-40 minutes, stirring occasionally, until the flavors meld and the chili thickens to your desired consistency.
Just before serving, stir in the crumbled bacon and adjust seasoning with additional salt or spices if needed.
Serve hot in bowls, garnished with chopped fresh cilantro, sour cream, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 6937 mg | 302% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 32.3 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 731 mg | 56% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2819 mg | 60% | |
*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.
