Best 9 Pork And Bean Chili Recipes

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Pork and bean chili is a hearty and flavorful dish that is perfect for a cold winter day. With its combination of tender pork, savory beans, and a rich, spicy sauce, it's a classic comfort food that is sure to please everyone at the table. Whether you're looking for a quick and easy weeknight meal or a dish to serve at your next party, pork and bean chili is a great choice. With so many variations on the classic recipe, you're sure to find one that suits your taste buds.

Let's cook with our recipes!

BOLD BEAN AND PORK CHILI



Bold Bean and Pork Chili image

This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 15 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (4 to 5 pounds), trimmed and cut into 3/4-inch cubes
3 tablespoons olive oil
2 large onions, chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1/2 to 2/3 cup chili powder
3 tablespoons dried oregano
2 to 3 tablespoons ground cumin
4-1/2 teaspoons salt
2 teaspoons cayenne pepper
4 cans (15 ounces each) black beans, rinsed and drained
Minced fresh cilantro, optional

Steps:

  • In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.

PORK AND PINTO BEAN CHILI



Pork and Pinto Bean Chili image

Achiote paste can be found in specialty-food stores and Mexican markets. This recipe can be easily doubled to feed a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 cups dried pinto beans
3 poblano chiles
3/4 pound boneless pork loin, trimmed of fat and cut into 1 1/2-inch cubes
1 1/2 teaspoons achiote paste
2 medium onions, finely chopped
3 cloves garlic, smashed and peeled
1 1/2 teaspoons ground cumin
1 bay leaf
1/4 cup apple-cider vinegar
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Olive-oil cooking spray

Steps:

  • Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
  • Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
  • Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
  • Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
  • Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
  • Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.

Nutrition Facts : Calories 542 g

SPICY PORK AND BLACK BEAN CHILI



Spicy Pork and Black Bean Chili image

Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.

Provided by tranch

Categories     Pork

Yield 8 serving(s)

Number Of Ingredients 17

1 lb black beans
1 1/2 lbs boneless lean pork, cubed
5 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomatoes, chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or 1/3 cup coriander, chop
to taste black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers, diced
to taste salt

Steps:

  • In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
  • Cover and remove from heat. Let stand 1 hour.
  • Drain liquid and cover with 8 cups of cold water.
  • Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
  • Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
  • Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
  • Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
  • Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
  • Add beans and peppers; season with salt and pepper.
  • Cover and cook 15 minutes more or until peppers are tender.
  • Add chopped parsley or chopped coriander.

PORK, BEEF AND BEAN CHILI



Pork, Beef and Bean Chili image

I got the original recipe off the Epicurious web site. This is my variation. Everyone goes nuts for this chili and are amazed that it's not an all day affair.

Provided by Zobeed

Categories     Beans

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb ground pork
1 lb ground beef
1 clove garlic, minced (use more if you want)
2 cups water
1 (12 ounce) can beer
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon cayenne pepper
2 (6 ounce) cans tomato paste
1 teaspoon sugar
1 (14 ounce) can petite diced tomatoes
1 red bell pepper, diced
3 (15 ounce) cans kidney beans or 3 (15 ounce) cans white beans (your choice I use a variety)
2 (15 ounce) cans low sodium beef broth (or homemade)

Steps:

  • Brown ground pork and ground beef.
  • Drain.
  • Add garlic to ground meat and sauté 1 minute.
  • Add water and beer to meat and garlic; bring to boil.
  • Add cumin, chili powder, oregano, and cayenne pepper.
  • Reduce heat, cover, and simmer 10 minutes.
  • Add tomato paste, sugar, diced tomatoes, peppers, beans and beef broth and simmer 30 minutes.
  • If chili is too thick for you (I like mine thick), add some additional water.

SMOKY PORK, BACON AND WHITE BEAN CHILI FROM SMITHFIELD®



Smoky Pork, Bacon and White Bean Chili from Smithfield® image

Smoky flavors in bacon, pork filet, and paprika bring depth to this rich chili with white beans and fire-roasted tomatoes.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h10m

Yield 6

Number Of Ingredients 11

6 slices Smithfield® Thick Cut Bacon, cut into 1/4-inch-wide slices
1 Smithfield® Applewood Smoked Bacon Seasoned Pork Loin Filet, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons chili powder
1 tablespoon smoked paprika
2 (14.5 ounce) cans diced fire-roasted tomatoes
1 ½ cups water
2 (15 ounce) cans cannellini beans (white kidney) or other white beans, drained
Salt
Sour cream
Thinly sliced green onions

Steps:

  • Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain.
  • Add pork cubes and onion to bacon grease; saute until onions are crisp-tender. Stir in chili powder and paprika.
  • Add tomatoes (with juices) and water to pan. Bring to a boil; reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
  • Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
  • Serve chili garnished with remaining bacon, sour cream and green onions.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 34.9 g, Cholesterol 81.5 mg, Fat 19.5 g, Fiber 8.3 g, Protein 32.2 g, SaturatedFat 6.8 g, Sodium 1850.6 mg, Sugar 4.8 g

RED PORK AND BEAN CHILI



Red Pork and Bean Chili image

Categories     Bean     Garlic     Onion     Pork     Tomato     Super Bowl     Hot Pepper     Winter     Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 13

6 ounces (about 30) dried New Mexican red chilies*, stemmed and seeded (wear rubber gloves)
7 cups water
2 large onions, chopped
8 garlic cloves, minced
3 tablespoons vegetable oil
1 tablespoon ground cumin
4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1/2-inch pieces
a 28-ounce can tomatoes, drained and chopped
1 bay leaf
2 teaspoons salt
1 teaspoon dried orégano, or to taste, crumbled
a 19-ounce can (about 2 cups) kidney beans, rinsed and drained
sour cream as an accompaniment if desired

Steps:

  • In a large saucepan simmer the chilies in 6 cups of the water for 20 minutes, in a blender purée the chilies with the liquid in batches, and force the purée through a fine sieve into a bowl, pressing hard on the solids before discarding them.
  • In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onion is softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the pork, the chili purée, the tomatoes, the bay leaf, the salt, the orégano, and the remaining 1 cup water and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 2 hours, or until the pork is tender. Add the kidney beans, simmer the chili, stirring occasionally, for 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.

HEALTHY WORLD CAFE - BEEF, PORK AND BLACK BEAN CHILI



HEALTHY WORLD CAFE - BEEF, PORK AND BLACK BEAN CHILI image

Categories     Soup/Stew     Beef     Super Bowl     Quick & Easy     Healthy

Yield 12 servings

Number Of Ingredients 22

2 tablespoons olive oil
1 pound ground pork
1 pound ground beef
1 pound chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
2 cups water
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper
3 6-ounce cans tomato paste
2 teaspoons sugar
1 cup diced celery
1 cup diced carrots
3 cups diced fresh tomatoes
3 cups diced onions
3 cups diced red bell peppers
3 cups canned black beans, drained, rinsed (from three 15-ounce cans)
1 cup chopped fresh cilantro
2 3/4 cups (about) beef broth
Grated cheddar cheese

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add celery, carrots, tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes. Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

WHITE BEAN AND PORK CHILI



White Bean and Pork Chili image

Categories     Soup/Stew     Bean     Pork     Tomato     Sauté     Simmer     Bon Appétit

Yield Makes 2 to 4 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery stalks, chopped
2 large garlic cloves, minced
1 pound pork sirloin cutlets, cut into 1/2-inch dice
Salt and freshly ground pepper
1 teaspoon chili powder (or to taste)
1/2 teaspoon cumin
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground sage
1 cup beef broth
1 14 1/2-ounce can peeled tomatoes (undrained)
2 15-ounce cans cannellini or Great Northern beans, rinsed and drained
Grated cheddar and/or Monterey Jack cheese
Minced fresh cilantro

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Add to skillet, season with salt and pepper and cook until browned, stirring frequently, approximately 6 minutes.
  • Add pork to vegetables. Blend in chili, cumin, oregano and sage and stir 3 minutes. Add broth to skillet and bring to boil, scraping up any browned bits. Stir into pork mixture. Add tomatoes with liquid and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour.
  • Add beans to mixture and stir until heated through. Spoon into bowls. Top with cheese and cilantro.

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI



Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 10h10m

Yield 8

Number Of Ingredients 9

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Steps:

  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  • Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

Tips:

  • Use high-quality ground pork: Opt for ground pork with a good fat-to-lean ratio, as this will result in a more flavorful and juicy chili.
  • Brown the pork thoroughly: Browning the pork before adding it to the chili will help develop its flavor and prevent it from becoming dry.
  • Use a variety of beans: For a more complex and flavorful chili, use a combination of different types of beans, such as kidney beans, black beans, and pinto beans.
  • Don't skimp on the spices: Chili is all about the spices, so be generous with your chili powder, cumin, and oregano. You can also add a touch of cayenne pepper for a bit of heat.
  • Let the chili simmer: The longer the chili simmers, the better the flavors will develop. Aim to simmer the chili for at least 1 hour, or even longer if you have the time.
  • Serve with your favorite toppings: Chili is the perfect comfort food, and it's even better when served with your favorite toppings. Some popular options include shredded cheese, sour cream, diced onions, and chopped cilantro.

Conclusion:

Pork and bean chili is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a hearty meal on a cold day, or as a game-day snack. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a quick and easy meal, give pork and bean chili a try.

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