Ground Pork Chili is a thick, hearty, and flavorful chili that quickly becomes a family favorite. Made with ground pork, stewed tomatoes, Ro-Tel, tomato sauce, pinto beans, and kidney beans, this recipe delivers comforting, robust flavor with minimal effort. It’s an easy weeknight dinner that also shines on cold weekends.
Why You’ll Love This Recipe
This chili is quick to assemble, cooks down into a rich, savory pot, and adapts easily to your family’s tastes. Ground pork provides a juicy, slightly sweet foundation that differs from the usual beef or turkey versions, while chili powder and oregano add warm, classic chili notes. Adjust the heat with cayenne, jalapeños, or by choosing mild, original, or hot Ro-Tel. Top with sour cream, shredded cheese, or tortilla chips for a complete meal. Serve with cornbread for a classic pairing.
Ingredient Insights
- Ground pork: A flavorful, juicy base that adds richness without heaviness.
- Onion and garlic: Aromatics that build depth and balance the spices.
- Chili powder and oregano: The foundation of the chili’s warm, slightly smoky flavor and color.
- Stewed tomatoes and Ro-Tel: Stewed tomatoes add body and Ro-Tel brings brightness and a hint of heat from green chiles.
- Tomato sauce: Thickens the broth and ties flavors together.
- Pinto beans and kidney beans: A satisfying mix of texture and color; they soak up the spices well.
- Salt: Essential for bringing out and balancing all the flavors.
How to Make Ground Pork Chili
This chili comes together in a single pot and uses pantry-friendly ingredients.
Step one: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground pork, diced onion, and minced garlic. Cook, stirring often, until the pork is browned and the onion is softened. Drain any excess grease.
Step two: Stir in the chili powder, salt, and oregano. Add the can of stewed tomatoes, the Ro-Tel diced tomatoes with green chiles, and the tomato sauce. Break up the stewed tomatoes as you stir.
Step three: Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 1 hour, stirring occasionally to let the flavors meld.
Step four: Add the kidney beans (with liquid) and the drained, rinsed pinto beans. Simmer uncovered for another 20 minutes to thicken and deepen the flavor.
Step five: Taste and adjust seasoning with additional salt or chili powder as needed. Serve hot with your preferred toppings.
Substitutions & Variations
- Different proteins: Swap ground pork for ground beef, turkey, or chicken for a change in flavor and texture.
- More heat: Add fresh jalapeños, poblano, or hatch chiles, or a pinch of cayenne or red pepper flakes.
- Creamy finish: Top bowls with sour cream, crema, or shredded Monterey Jack for richness.
- Slow cooker option: After browning the meat and aromatics, transfer everything to a slow cooker and cook on low for 4–6 hours.
- Extra veggies: Stir in diced bell pepper, carrots, or sweet potatoes to add texture and a touch of sweetness.
Tips for the Best Chili
- Brown gently: Use medium heat to brown the pork evenly and develop flavor without burning the garlic.
- Drain excess fat: Removing excess grease helps the chili thicken and prevents a greasy mouthfeel.
- Control the spice: Choose the Ro-Tel heat level you prefer, or add spicy elements gradually until it’s right for your family.
- Reheat for better flavor: Leftovers often taste even better the next day after the flavors have had time to meld.
- Serve with toppings: Sour cream, shredded cheddar, green onions, and tortilla chips are classic choices.
Storage Instructions
Allow the chili to cool completely before transferring to airtight containers. Refrigerate for 3–5 days. Reheat gently on the stovetop with a splash of water or broth if it has thickened. This chili also freezes well—portion into containers for easy meals later.
Frequently Asked Questions
Can I make this chili in a slow cooker or crock pot?
Yes. Brown the pork, onion, and garlic first, then add all ingredients to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours.
What can I use if I don’t have ground pork?
Ground beef, ground turkey, or ground chicken are all good substitutes; each will slightly change the flavor but still produce a hearty chili.
Can I use different beans?
Absolutely. Black beans add a smoky note while white beans yield a milder texture. Mix and match according to preference.
Can I make this chili thinner?
Yes. Stir in chicken broth or water a little at a time until you reach your desired consistency.
How spicy is this Ground Pork Chili?
Spiciness ranges from mild to medium depending on the Ro-Tel used and any added chiles. Increase heat with jalapeños, cayenne, or hotter Ro-Tel if desired.
What should I do with leftover chili?
Leftovers are versatile: use as a topping for baked potatoes, nachos, stuffed sweet potatoes, or in a taco salad. They reheat well and often taste better after a day in the fridge.
More Tips & Recipes
- How Long Does Ground Pork Last in the Fridge?
- Ground Chicken Chili
- Crock Pot Clean Eating Turkey Chili
- Sweet Potato Chili Casserole
Ground Pork Chili
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground pork
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 can stewed tomatoes 28 oz.
- 2 cans Ro-Tel 10 oz.
- 1 can tomato sauce 15 oz.
- 1 can kidney beans 15 oz., with liquid
- 1 can pinto beans 15 oz., drained and rinsed
Instructions
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In a large stockpot or Dutch oven, heat one tablespoon of olive oil over medium heat. Combine the ground pork, onion, and garlic. Cook, stirring often, until the pork is browned. Drain any excess grease.
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Stir in the chili powder, salt, oregano, stewed tomatoes, Ro-Tel, and tomato sauce. Break up the stewed tomatoes with a spoon as you stir.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
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Add the kidney beans and pinto beans. Simmer uncovered for 20 minutes, stirring occasionally.
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Serve hot with your favorite toppings or sides.
Video
Nutrition
Nutrition values are estimates and should not be considered medical advice. Serving counts are approximate and will vary with portion size.