Spicy Red Pork and Bean Chili Recipe

Name: Spicy Red Pork and Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sliced bacon; 4 pounds boneless pork shoulder, cut into 1-inch cubes; 2 tablespoons vegetable oil; 1 large white onion, chopped; 1 to 2 fresh jalapeno chiles, seeded and chopped; 4 large garlic cloves, minced; 2 teaspoons dried oregano, crumbled; 1/3 cup chili powder; 1 tablespoon ground cumin; 1/4 teaspoon cayenne; 14 1/2-ounce can beef broth; 1 cup brewed coffee; 1 cup water; 28- to 32-ounce can crushed tomatoes with puree; 2 (19-ounce) cans small red beans or kidney beans, rinsed and drained; Accompaniments: toasted salted pumpkin seeds , chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, and warmed corn chips or tortilla chips

Servings: persons

1/2 pound sliced bacon
4 pounds boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large white onion, chopped
1 to 2 fresh jalapeno chiles, seeded and chopped
4 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
14 1/2-ounce can beef broth
1 cup brewed coffee
1 cup water
28- to 32-ounce can crushed tomatoes with puree
2 (19-ounce) cans small red beans or kidney beans, rinsed and drained
Accompaniments: toasted salted pumpkin seeds , chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, and warmed corn chips or tortilla chips

1
Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp.
2
Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot.
3
Crumble bacon.
4
Pat pork dry and season with salt and pepper.
5
Add oil to pot and heat over moderately high heat until hot but not smoking.
6
Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate.
7
Add onion and jalapenos and cook over moderate heat, stirring, until softened.
8
Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute.
9
Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with puree.
10
Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours.
11
Stir in beans and bring to a simmer, stirring.
12
Serve chili with bacon and accompaniments.

1862

kcal

Calories

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound sliced bacon, 4 pounds boneless pork shoulder, cut into 1-inch cubes, 2 tablespoons vegetable oil, 1 large white onion, chopped, and more.

Yes, Spicy Red Pork and Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Red Pork and Bean Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions