pork and bean chili is a hearty dish that warms the soul and tantalizes the taste buds. Infused with rich flavors from slow-cooked pork and smoky bacon, this chili is perfect for family gatherings or game day. Its combination of tender meat, creamy beans, and spices creates a satisfying meal that everyone will love. Whether served with cornbread or over rice, it’s a versatile dish that can easily feed a crowd.
The addition of bacon elevates this pork and bean chili to a new level of deliciousness. As it cooks, the bacon renders its fat, imparting a deep, smoky flavor that enhances the overall profile of the dish. This recipe is not only comforting but also allows for creativity. Feel free to adjust the spices or add your favorite toppings, such as cheese, sour cream, or fresh cilantro, to tailor it to your taste.
This pork and bean chili recipe is perfect for busy weeknights or leisurely weekends. It’s easy to prepare, and the slow-cooking process allows the flavors to meld beautifully. Plus, it’s ideal for meal prep, as leftovers taste even better the next day. Gather your friends and family, and enjoy a bowl of this comforting, flavorful chili that’s sure to become a favorite in your home.
Ingredient List
– 1 pound ground pork
– 4 slices bacon, chopped
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 bell peppers (red and green), diced
– 2 cans (15 oz each) kidney beans, drained and rinsed
– 1 can (28 oz) crushed tomatoes
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup chicken broth
– Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Instructions to Make the Recipe
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
2. In the same pot, add the ground pork. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if necessary.
3. Add the diced onion and bell peppers to the pot. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the meat and vegetables with the spices.
5. Pour in the crushed tomatoes and chicken broth, then add the drained kidney beans. Stir everything together until well combined.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for at least 30 minutes, stirring occasionally. If you have more time, let it simmer for up to 1 hour for deeper flavors.
7. After simmering, taste the chili and adjust seasoning if necessary. Stir in the cooked bacon before serving.
8. Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro. Enjoy your delicious pork and bean chili with bacon!
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