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Pork Chili at

I was going to a potluck and I needed something to take. I decided a nice pot of chili would be good. I wanted to make it with rough cut beef and went to the supermarket to get some. I noticed that the pork was half the price of the beef. Why not build a chili around pork and save some money? I couldn’t think of a good reason. Welcome to Pork Chili.

I cut the pork into a 1/4 inch dice. I wanted some more chew than grinding it would give. I chopped the onion and celery to a 1/4 inch dice.

Pork Chili 1

I sauteed the pork in batches until it had a golden colour. If you brown the pork in a batch larger than will remain in one layer in the pan, it will give off a lot of liquid and won’t brown.

Pork Chili 2

I sauteed the onion and celery until it was getting soft and getting just a bit of colour.

Pork Chili 3

I added the rest of the ingredients except the beans. I brought it to a boil and reduced the heat to a simmer. I covered the pan and simmered for 1 hour stirring occasionally.

I added the rinsed beans. You can use any beans you like, kidney, pinto, etc. I used a can of mixed beans for a variety of colour and shapes. Make sure you drain and rinse them as the liquid has salt and there is enough salt in the rest of the ingredients.

I simmered uncovered for 20 minutes stirring occasionally.

Pork Chili 4

The Verdict

I really liked this. I changed up the herbs I normally use and the rosemary went well with the pork. I went a little lighter on the chili powder to let the pork taste come through. It has a nice fresh taste with just a mild touch of heat in the finish.

The Old Fat Guy

Pork Chili

Yield: 10 servings

Pork Chili


  • 1.2 kg (3 pounds) pork, 1/4 inch dice
  • 25 ml (2 tablespoons) oil
  • 1 onion, 1/4 inch dice
  • 3 stalks celery, 1/4 inch dice
  • 398 ml (14 ounces) tomato sauce
  • 1592 ml (56 ounces) canned diced tomatoes with juices
  • 25 ml (2 tablespoons) chili powder
  • 2 ml (1/4 teaspoon) dried chili flakes
  • 3 ml (1/2 teaspoon) dried thyme
  • 5 ml (1 teaspoon) dried rosemary
  • 125 ml (1/2 cup) soy sauce
  • 2 beef bouillon cube
  • 540 ml (18 ounces) canned kidney, pinto, white or other beans of your choice, drained and rinsed


  1. Put half the oil in a large saucepan, Dutch oven or deep fry pan and heat over medium high heat.
  2. Brown the pork in batches small enough to cover the bottom of the pan in one layer for 8 to 10 minutes a batch. The meat should have a nice golden colour. Set the meat aside.
  3. Put the remaining oil in the pan. Sauté the onions and celery until soft and getting a little colour, 5 to 6 minutes.
  4. Add the rest of the ingredients, except the beans.
  5. Bring to a boil and reduce heat to simmer. Cover and simmer for one hour.
  6. Add the beans and simmer, uncovered, for twenty minutes or until you like the thickness of the chili.
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6 Responses

  1. Yum! This looks fantastic. I have never made chili with pork, but you made a believer out of me. Thanks for sharing!

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