This Spicy Pork Chili is a robust, comforting dish that brings a unique twist to the classic American favorite. By using ground pork instead of beef, you get a slightly richer, more tender texture that pairs beautifully with the earthy notes of kidney beans and tomato paste. The flavor profile is built on a foundation of aromatic garlic, celery, and bell peppers, all brought together with a careful balance of dried oregano, chili powder, and a generous pinch of cayenne for that lingering heat. The addition of brown sugar helps mellow the acidity of the tomatoes, while hot sauce adds a bright, vinegary kick. Perfect for cold evenings, this chili is incredibly satisfying and pairs wonderfully with crusty bread, rice, or a side of cornbread. It’s a family-friendly meal that tastes even better the next day as the flavors meld together.
Spicy Pork Chili
Description
This Spicy Pork Chili is a robust, comforting dish that brings a unique twist to the classic American favorite. By using ground pork instead of beef, you get a slightly richer, more tender texture that pairs beautifully with the earthy notes of kidney beans and tomato paste. The flavor profile is built on a foundation of aromatic garlic, celery, and bell peppers, all brought together with a careful balance of dried oregano, chili powder, and a generous pinch of cayenne for that lingering heat. The addition of brown sugar helps mellow the acidity of the tomatoes, while hot sauce adds a bright, vinegary kick. Perfect for cold evenings, this chili is incredibly satisfying and pairs wonderfully with crusty bread, rice, or a side of cornbread. It's a family-friendly meal that tastes even better the next day as the flavors meld together.Ingredients
Directions
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In a large Dutch oven or heavy-bottomed pot, brown the ground pork and chopped onions over medium-high heat until the pork is no longer pink and onions are softened.
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Drain any excess fat from the pot.
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Stir in the minced garlic, chopped red and green peppers, and celery. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
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Add the tomato paste, diced tomatoes with their liquid, kidney beans, water, brown sugar, oregano, chili powder, red pepper flakes, cayenne pepper, and hot sauce.
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Stir well to combine all ingredients and bring the mixture to a boil.
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Reduce the heat to low, cover the pot, and let the chili simmer for 45 minutes, stirring occasionally.
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Taste and adjust seasoning with more salt or hot sauce if desired before serving.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 306.9kcal
- % Daily Value *
- Total Fat 16.0g25%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 73.9mg4%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 1.5g6%
- Sugars 3.2g
- Protein 31.6g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
