Ground Pork Chili is thick, hearty, and loaded with the kind of meaty flavor that makes it a true family favorite. Made with ground pork, tomatoes, pinto beans, and kidney beans, this delicious recipe delivers comfort food at its best with minimal effort. I know I always say it, but, I think this is actually my favorite easy chili recipe!
Why You’ll Love This Recipe
This easy meal is perfect for busy weeknights and cold weekends alike. The combination of ground meat, chili powder, and oregano gives it a deep, savory broth with a hint of smoky flavor.
It’s the best chili to feed the entire family—you can easily adjust the spice level with cayenne pepper or green chile for your own taste. Serve it with your favorite toppings like sour cream, cheddar cheese, or tortilla chips for a complete meal that everyone will love. I love Ground Pork Chili with my Easy Buttermilk Cornbread.
Ingredient Insights
- Ground pork: A juicy, flavorful base that makes this version stand out from traditional ground beef or ground turkey chili. The pork adds richness without being heavy.
- Onion and garlic: These aromatics create depth in the savory broth and balance the spice.
- Chili powder and oregano: The classic chili combo that brings warmth, aroma, and that signature red hue.
- Stewed tomatoes and Ro-Tel: Chunky stewed tomatoes and diced tomatoes with green chiles add brightness and a touch of heat. Like rotel recipes? Try my easy Rotel Pasta.
- Tomato sauce: Creates a thick, rich base that ties all the ingredients together.
- Pinto beans and kidney beans: A hearty mix of textures and color, these chili beans soak up the spices perfectly.
- Salt: Enhances flavor throughout the entire pot of Ground Pork Chili. You can use kosher salt, sea salt, or table salt.
How to Make Ground Pork Chili
This great chili recipe comes together easily using simple ingredients you can find at any grocery store.
Step one: In a large pot or Dutch oven, cook the ground pork, chopped onion, and minced garlic in olive oil, over medium heat, until the pork is browned. Use a wooden spoon or meat chopper to break up the meat as it cooks. Drain any excess grease.
Step two: Stir in the chili powder, salt, and oregano. Add the stewed tomatoes, Ro-Tel diced tomatoes with green chiles, and tomato sauce. Break up the stewed tomatoes slightly as you stir.
Step three: Bring the mixture to a boil, then reduce to medium-low heat. Cover and simmer for 1 hour, stirring occasionally to keep the flavors balanced.
Step four: Add the kidney beans and pinto beans. Stir in the remaining ingredients gently, and simmer uncovered for another 20 minutes, letting the flavors develop.
Step five: Taste and adjust seasoning with a pinch of salt or extra chili powder, depending on your preferred spice level.
Substitutions & Variations
- Try a different meat: Swap the pork for ground beef, ground chicken, or ground turkey next time for a lighter version.
- Add more heat: Stir in jalapeño peppers, poblano peppers, or hatch chiles for a bold kick of flavor.
- Make it creamy: Top your bowl with sour cream or Monterey Jack cheese for a smooth finish.
- Slow cooker version: After browning the meat, transfer everything to a crock pot or instant pot and cook on low for 4–6 hours for effortless, delicious results.
- Add veggies: Mix in red bell pepper or sweet potatoes for extra flavor and texture—they add a subtle sweetness that balances the spice.
Crissy’s Ground Pork Chili Tips
- Use medium heat to brown the meat: It cooks evenly and develops great flavor without burning.
- Drain well: Removing extra fat helps the chili thicken and keeps it from feeling greasy.
- Adjust the spice level: I use mild Ro-Tel, but you can use Original, or Hot. You can also add cayenne pepper or red pepper flakes to taste.
- Let it rest: The next day, the flavors meld and taste even better—leftover chili is gold.
- Serve with favorite toppings: Sour cream, cheddar cheese, or tortilla chips make it even more satisfying.
Storage Instructions
Let the the Ground Pork Chili cool completely, then store leftovers in an airtight container in the refrigerator for up to 3–5 days. To reheat, warm it gently on the stove with a little water or chicken broth to loosen the consistency. This chili also freezes well—portion it out 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 everything to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours for great results.
What can I use if I don’t have ground pork?
You can easily substitute ground beef, ground turkey, or even ground chicken. Each will change the flavor slightly but still make a delicious, hearty chili.
Can I make this with black beans or white beans instead of pinto and kidney beans?
Absolutely. Black beans add a smoky flavor, and white beans create a lighter texture. Any combination will work well in this base recipe.
Can I make this chili thinner?
Yes. This is a pretty thick chili. Add some chicken broth if you’d like to thin it a bit.
How spicy is this Ground Pork Chili?
It’s mild to medium, depending on the type of Ro-Tel you use. To make it spicier, use original or hot Ro-Tel, add jalapeño peppers, a dash of cayenne pepper, or green chiles.
What’s the best way to serve this chili?
Ladle it into bowls and top with sour cream, cheddar cheese, and tortilla chips. It’s also great over rice or baked sweet potatoes for a filling dinner.
Can I double this recipe?
Definitely. Use a larger pot and double all ingredient amounts—it freezes beautifully and is perfect for feeding family members or big fans on game day.
What should I do with leftover Ground Pork Chili?
Leftover chili makes a great topping for baked potatoes, nachos, or even a taco salad the next day. It’s one of those dishes that tastes even better after sitting overnight.
More Tips & Recipes
- How Long Does Ground Pork Last in the Fridge?
- Ground Chicken Chili
- 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
- 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.
- 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.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Add the kidney beans and pinto beans. Simmer uncovered for 20 minutes, stirring occasionally.
- Serve hot with your favorite toppings or sides.
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I give this a 5 if made as written! I can tell.
However, I had to adapt it due to husband’s diet needs. First mine is low/no-salt added. Second, has to be mild and he has problems with chile powder due to medical issues.
Minor adaptions: I upped the Oregano to 1TB using a stronger Mexican dried version and added 1 teaspoon ground cumin. I used a store brand diced tomato (no salt added) and added 1 heaping teaspoon of black pepper to provide a little heat in place of the chili powder. I also cut the recipe roughly in 1/2 since there’s just 2 of us.
Sounds wonderful! Just curious…why do you drain the pinto beans, but include the liquid with the kidney beans? Thanks!
This looks delicious – thanks!
I will try this as soon as I get a kitchen again. Sounds great and no ketchup. I will use Gehbhardts Chili powder, Texas Blend and 1 Tbsp Ground Ancho. 1 tsp Aleppo pepper.
That should make this mine and worthy of my recipe book.