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!
Prep Time20 minutesmins
Cook Time2 hourshrs20 minutesmins
Total Time2 hourshrs40 minutesmins
Course: Soup
Cuisine: American
Keyword: chili recipes with pork, chili with pork, pork chili, pork chili recipe, recipe for pork chili
Servings: 12
Calories: 735kcal
Author: Averie Sunshine
Ingredients
Chili
½poundthick-cut smoked baconcut into 1-inch pieces
1poundpork shoulder or pork buttcut into 1 1/2-inch chunks
2tablespoonsolive oilif necessary
9ounceschorizoground or links diced into small pieces
1medium yellow onionfinely diced
15-ouncescanned fire-roasted tomatoes
2chipotles in adobo sauceor more if you want more spiciness
2cupsdried blacked beanswashed, rinsed, sorted, and soaked overnight in water OR four 15-ounce cans black beans, drained and rinsed*
¾cupbourbon or whiskeyor chicken broth
3clovesgarlicfinely minced
1tablespoonancho chili powderor regular chili powder, or more if you want more spiciness
1tablespoontomato paste
1tablespoonhoney
6 to 8cupsreduced sodium chicken broth
Garnishing and Topping
1cupMexican cremaoptional for garnishing (or 1 cup sour cream thinned with a few tablespoons of milk)
1tablespoontoasted cumin seeds OR ground cuminoptional for the the crema
2large ripe Hassa avocadossliced or cubed; optional for garnishing
1bunch cilantrofinely minced; optional for garnishing
Shredded cheeseoptional for garnishing
Instructions
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.
Notes
*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.