Spicy Pork Chili
Hearty, flavorful, and guaranteed to spice up your dinner table, this Spicy Pork Chili is a one-pot wonder that’s perfect for chilly nights or game-day gatherings. Featuring tender ground pork, vibrant bell peppers, and a kick of jalapeño heat, this chili is boldly seasoned with chili powder, cumin, and smoked paprika for a rich, smoky flavor profile. Canned kidney and black beans lend hearty texture, while a simmer in savory broth and diced tomatoes creates a satisfying depth of flavor. Ready in just under an hour, this comforting dish is customizable with toppings like fresh cilantro, sour cream, or shredded cheddar cheese. Serve it with cornbread or tortilla chips for the ultimate crowd-pleasing meal. This versatile recipe is your go-to for easy comfort food with a spicy twist!
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Recipe Information
Ingredients
- 1 lb ground pork
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped (seeds removed for less heat, optional)
- 4 cloves garlic cloves, minced
- 28 oz canned diced tomatoes (with juices)
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 2 tbsp tomato paste
- 1 cup chicken or beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp crushed red pepper flakes (optional, for extra heat)
- 0.25 cup fresh cilantro, chopped (for garnish)
- sour cream (optional, for serving)
- shredded cheddar cheese (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion, red bell pepper, and jalapeño to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground pork. Cook, breaking it up with a wooden spoon, until the meat is browned and fully cooked, about 5-7 minutes.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute to toast the spices and enhance their flavor.
Add the tomato paste and stir well to coat the meat and vegetables.
Pour in the canned diced tomatoes (with their juices), kidney beans, black beans, and chicken or beef broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let the chili simmer gently for 30 minutes, stirring occasionally.
Taste and adjust seasoning if needed, adding more salt, pepper, or spice if desired.
Serve the chili hot, garnished with fresh cilantro, and optional toppings like sour cream or shredded cheddar cheese. Pair with cornbread or tortilla chips for an extra treat.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 44.5 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 980 mg | 75% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 5226 mg | 111% | |
*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.
