Triple Pork Chili — Three types of pork including bacon, pork roast, and chorizo plus black beans and more in this comforting, hearty, and filling chili recipe! Easy and perfect for chilly weather, family dinners, or make it for game day or tailgating parties!
Triple Pork Black Bean Chili Recipe
When the weather starts turning cooler and football is in full swing, that means it’s the right time to make a big pot of chili.
This recipe for pork chili is made with three types of pork: bacon, pork roast, and chorizo. It’s a pork lover’s dream!
Along with all that pork, there’s also lots of hearty black beans and a mixture of fire-roasted tomatoes, chipotles in adobo sauce, and ancho chili powder to help to give this chili just a bit of spiciness.
There’s also bourbon (or whiskey), a touch of honey, and a handful of other ingredients, all of which add depth of flavor and intrigue to this bit pot of of comfort food.
The chili is easy to make and start by cooking bacon, then browning the pork, and finally browning the chorizo with onion before adding everything into one big Dutch oven or pot and simmering for about 2 hours.
Time saving tip: If you choose to use canned black beans rather than dried, the chili will be ready after about 30 minutes of simmering.
This is a great family favorite chili recipe because it’s so hearty. Make it during the week, or over the weekend, or serve it at your next game day party or tailgating event and make sure to drizzle it with cumin-spiced crema or sour cream!
Ingredients in Pork Chili
To make this chili recipe with pork, you’ll need the following easy to find and common fridge and pantry ingredients:
- Thick-cut smoked bacon
- Pork shoulder or pork butt
- Olive oil, if necessary
- Yellow onion
- Canned fire-roasted tomatoes
- Chipotles in adobo sauce
- Dried or canned black beans
- Bourbon or Whiskey
- Ancho chili powder (or regular chili powder)
- Tomato paste
- Reduced sodium chicken broth
For Garnishing and Topping
- Mexican crema, optional for garnishing
- Toasted cumin seeds or ground cumin, optional for the the crema
- Avocados, optional for garnishing
- Cilantro, optional for garnishing
- Shredded cheese, optional for garnishing
How to Make Triple Pork Chili
To make this filling and rich triple pork black bean chili, follow my easy and straightforward steps including the following:
Step 1: To a large Dutch oven or stock pot, cook the bacon until nearly crispy and the fat has rendered and set it aside on paper towels. No need to remove any residual bacon fat from the pot.
Step 2: If the bacon doesn’t render much grease, you may need some olive oil and then add the pork cubes, browning them on all sides. Remove and set aside.
Step 3: Add the chorizo, onions, and cook for a couple minutes; set the pot aside with the chorizo and onions in it.
Step 4: To the canister of a high-speed blender, add the fire-roasted tomatoes, chipotles in adobo sauce, and blend on high until smooth. Add this to the Dutch oven with the chorizo and onions.
Step 5: Add the bacon and browned pork into the pot along with the all remaining ingredients (except the garnishes or toppings), and cover with just 5 cups of the broth (not all of it).
Step 6: Simmer uncovered for 2 hours over medium heat. While the chili simmers, add more broth, as desired.
Step 7: If desired, in the final moments of simmering, toast cumin seeds for 1 minute in a dry skillet or simply stir ground cumin into Mexican crema.
Step 8: Test the chili for doneness, making sure that if you’re using dried black beans that they are very soft and tender. Taste a few just to make sure!
Step 9: Garnish the triple pork black bean chili and top it as desired before serving – my favorite is with this easy cumin-spiced Mexican crema!
Is Triple Pork and Black Bean Chili Spicy?
In my opinion, chili should have a slight kick. Ok actually I love really spicy food so it should have more than just a slight kick.
As written, this chili has a bit of spiciness. However, I wouldn’t call it “spicy” because you’re only use 2 chipotles in adobo sauce. Although the fire-roasted tomatoes also add a touch of heat, too.
If you want to make the chili spicier, you can:
- Add 3 or 4 (or more chipotles in adobo plus more adobo sauce) rather than just the 2 chipotles called for.
- Add more chili powder, or to taste. Two to three tablespoons is probably necessary for those wanting noticeable heat.
- Dried red chile flakes like you put on pizza are a nice way to add heat with a bit of texture.
- Add anywhere from a pinch to a couple generous shakes of cayenne pepper depending on how hot you want to go.
Tip: To reduce the spiciness, use 1 chipotle in adobo and use regular canned diced tomatoes in place of fire-roasted.
Should I Use Dried Black Beans or Canned Black Beans for Chili?
For this scrumptiously hearty pork chili, I used dried black beans that I had on hand.
I strongly recommend soaking dried beans overnight to reduce the overall cooking time and keep it within the 2-hour range of simmer time.
If you didn’t plan ahead, or simply don’t want to deal with dried black beans, feel free to use canned black beans.
Can I Make This Chili in a Slow Cooker?
Yes, you absolutely can make triple pork black bean chili in a slow cooker.
Follow the recipe as written until you get to the point of adding the meat back into the Dutch oven along with the broth, tomato paste, bourbon and honey.
Rather than adding it to a Dutch oven or stock pot, transfer it all to a 7 to 8-quart slow cooker and simmer on low heat for about 4 to 5 hours or on high for about 2 to 3 hours.
I suggest using canned black beans if you’re going to make it in a slow cooker rather than dried beans.
Do I Have to Use Alcohol in This Chili Recipe?
I like to use bourbon in my pork chili because it adds yet another layer of rich flavor. The actual alcohol cooks off but the flavor is imparted.
Something middle-of-the road in terms of price like Jim Beam is good. Or if you’re into whiskey, Jack Daniels or really whatever you have on hand will be just fine.
You don’t need to use the fanciest type of liquor but I also wouldn’t use the cheapest since you are using 3/4-cup of whatever you use.
Beer is also an acceptable substitute from pale to dark, all will work depending on your taste preferences.
However, if for whatever reason you don’t want to use alcohol in your chili recipe with pork, simply omit it and replace with additional chicken broth.
Serving Ideas for Triple Pork Black Bean Chili
When it’s time to serve this comfort food favorite recipe, I serve each bowl of triple pork and black bean chili with a drizzle of crema, diced avocados, cilantro, and limes.
In terms of side dishes to serve with this whollop of protein, I like something a bit fresher and lighter such as Corn and Avocado Salad, Skinny Mexican Black Bean Salad with Corn. or roast up a batch of Harvest Roasted Vegetables.
If you’re in the mood for cornbread, this Classic Skillet Cornbread or my Honey Cornbread Muffins are both great options.
Like almost all chili recipes, this triple pork and black bean chili actually gets better with age. It tastes even better in the coming days as the flavors marry and meld.
Chili will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Reheating gently in the microwave is my preferred method for rewarming it.
Tips for the Best Triple Pork Black Bean Chili
When it comes to making a batch of triple pork black bean chili, I’ve got a few more tips and tricks to make sure your chili turns out amazing!
Bacon: Since this is one of the three pork elements, make sure to select a favorite thick cut of smoked bacon. Technically, any type of bacon will work, but I like a thick cut applewood smoked bacon.
After you’ve cooked the bacon, don’t remove any of the rendered grease because you’ve got the pork roast and chorizo to cook with that bacon grease. In fact, you may even need to add a bit of olive oil if your bacon doesn’t render much grease.
Pork Roast: You can use either pork shoulder or pork butt. Shoulder is a bit leaner while pork butt is fattier. If you opt for the later, your triple pork chili will just have a richer and slightly fattier mouthfeel without being greasy. Fat is where the flavor is at so don’t be afraid of it!
Chorizo: You can use either chorizo sausage links that you slice into pieces or ground chorizo. Either presentation is perfectly fine. Sausage links will preserve a bit more of a chunkier chorizo texture whereas ground chorizo blends in more.
Black Beans: If you’re not using dried black beans and are used canned beans, I always drain and rinse canned beans, no matter the type.
However, you could also add all the bean liquid from the can for richer, deeper flavor and then cut back on the amount of broth you add.
My recommendation is reduced sodium or no-salt-added canned black beans.
You should use four 15-ounce cans. Yes, four cans. That’s because 2 cups dried beans = 6 cups of cooked. And there are approximately 1.5 cups beans in a 15-ounce can. Therefore you need 4 cans to equal 6 cups total.
Another option is to make my foolproof recipe for Instant Pot Black Beans and use those.
Mexican Crema: It’s thinner and runnier than sour cream so it’s almost pourable and is excellent drizzle over your bowl of triple pork chili. Crema is readily available in well-stocked grocery stores in the refrigerated cases in the Mexican section of the store.
Alternatively, you can thin out 1 cup of sour cream with a few tablespoons of milk.
I like to stir toasted cumin seeds into my crema although a teaspoon of regular ground cumin powder is just fine too.
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Triple Pork Black Bean Chili
Three types of pork including bacon, pork roast, and chorizo plus black beans and more in this comforting, hearty, and filling chili recipe! Easy and perfect for chilly weather, family dinners, or make it for game day or tailgating parties!
- 1/2 pound thick-cut smoked bacon, cut into 1-inch pieces
- 1 pound pork shoulder or pork butt, cut into 1 1/2-inch chunks
- 2 tablespoons olive oil, if necessary
- 9 ounces chorizo (ground or links diced into small pieces)
- 1 medium yellow onion, finely diced
- 15-ounces canned fire-roasted tomatoes
- 2 chipotles in adobo sauce (or more if you want more spiciness)
- 2 cups dried blacked beans, washed, rinsed, sorted, and soaked overnight in water OR four 15-ounce cans black beans, drained and rinsed*
- 3/4 cup bourbon or whiskey (or chicken broth)
- 3 cloves garlic, finely minced
- 1 tablespoon ancho chili powder (or regular chili powder), or more if you want more spiciness
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 6 to 8 cups reduced sodium chicken broth
Garnishing and Topping
- 1 cup Mexican crema, optional for garnishing (or 1 cup sour cream thinned with a few tablespoons of milk)
- 1 tablespoon toasted cumin seeds OR ground cumin, optional for the the crema
- 2 large ripe Hassa avocados, sliced or cubed; optional for garnishing
- 1 bunch cilantro, finely minced; optional for garnishing
- Shredded cheese, optional for garnishing
- Chili -To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until nearly crispy and the fat has been rendered.
- Remove the bacon from the pan and place it on paper towels aside. Do not remove the bacon fat or bacon grease from the pan because you need it for the next steps.
- If you don't have much bacon fat, add 1 to.2 tablespoons of olive oil to the same Dutch oven.
- Add the pork shoulder or pork butt, and brown all sides, turning every 30 seconds or so to ensure even cooking. Remove and set aside on a platter.
- Add the chorizo and onions to the Dutch oven and cook for 1 to 2 minutes.
- Meanwhile, to the canister of a high speed blender, addd the fire-roasted tomatoes, chipotles in adobo, and blend on high until smooth.
- To the Dutch oven with the chorizo and onions, add back in the bacon, pork shoulder, black beans, bourbon or whiskey, garlic, chili powder, tomato paste, honey, and cover with 5 cups chicken broth. Tip - For slow cooker directions transfer everything to a 7 to 8-quart slow cooker at this point and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. If using a slow cooker, I recommend using canned rather than dried black beans.
- Turn the heat down to medium, and simmer uncovered for 2 hours, stirring every 30 minutes or so.
- As desired. add up to 3 additional cups broth so the chili has the desired consistency. After 2 hours, test to make sure the black beans are cooked through if using dried beans, before garnishing and topping the chili. Make sure to test a few beans just to be safe. If the beans are at all chewy or hard, they're not done. Simmer for 15 to 30 minutes more, or as needed until they're fully cooked through.
- Garnishing and Topping - If desired, to the Mexican cream, add toasted cumin seeds (toast over medium heat in a dry skillet for a minute or two) or ground cumin, and stir to combine.
- Garnish the chili with your choice of crema, avocado, cilantro, cheese, or other favorite garnishes.
- Chili will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
*You should use four 15-ounce cans. Yes, four cans. That’s because 2 cups dried beans = 6 cups of cooked. And there are approximately 1.5 cups beans in a 15-ounce can. Therefore you need 4 cans to equal 6 cups total.
Amount Per Serving: Calories: 735Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 94mgSodium: 4029mgCarbohydrates: 44gFiber: 14gSugar: 10gProtein: 48g
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In the instructions you say cover and the simmer uncovered.
Is it covered or uncovered?
Sorry about the typo. I simmer it uncovered but you could cover it, nothing will really change except less liquid will evaporate and the chili may not be quite as thick.
how many lb. pork butt?
What size pork roast?
the recipe does not indicate the amount of pounds of the pork that is to be used – my butcher has several different sizes and do not want to use too much or too little – please advise.
Love your recipes
It’s 1 pound.