Your search for the best pork chili recipe stops here! With just the right amount of zesty seasoning, ground pork, and ground sausage, this simple and easy meal is thick, rich, and incredibly flavorful. No watery chili here, just a hearty, satisfying bowl that’s perfect for busy weeknights or feeding a crowd.
If you love a good bowl of chili, you’ll also want to try my classic ground beef chili, this hands-off slow cooker chili, or this taco chili. And for even more cozy inspiration, check out my collection of the best chili recipes.
Table of Contents
Before You Get Started
A few tips to help you get the best results:
- Drain the grease after browning the meat. Ground pork and sausage release a lot of fat, and skipping this step can make your chili greasy rather than rich.
- Don’t add too much broth. This chili is meant to be thick and hearty, not soupy. Start with the amount listed and only add more if you prefer a thinner consistency.
- Simmer uncovered. Cooking with the lid off allows excess liquid to evaporate and helps the flavors concentrate. Stir occasionally to prevent the bottom from scorching.
✨ The secret to this chili’s rich, smoky depth of flavor? A combination of barbecue sauce and molasses. They add just the right touch of sweetness and complexity without overpowering the chili seasoning.
How to Make Pork Chili
This stovetop pork chili comes together in under an hour with minimal hands-on time. Here’s how to make it:
Step 1: Brown the Meat
In a large Dutch oven over medium-high heat, sauté the ground pork, sausage, onion, garlic, and salt until the meat is no longer pink. Use a wooden spoon to break up the pork and sausage as it cooks. This should take about 8-10 minutes.
Once the meat is browned, drain off the excess grease. This step keeps your chili from being oily and lets the other flavors shine through.
Step 2: Add the Remaining Ingredients
Stir in the beans, corn, tomatoes, broth, chili seasoning, barbecue sauce, molasses, and brown sugar.
Give everything a good stir to combine.
Step 3: Simmer and Serve
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 30 minutes, stirring occasionally.
The chili will thicken as it cooks and the flavors will come together beautifully.
Taste and season with additional salt and pepper if needed. Ladle into bowls and add your favorite toppings.
Slow Cooker Method: If you’d rather use a slow cooker, brown the meat mixture as directed, drain, and transfer to your Crock Pot. Add the remaining ingredients, cover, and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
How to Thicken Chili
This pork chili recipe has a rich, thick consistency. If you prefer it even thicker, simmer the pot on the stovetop with the lid off for longer. The stovetop method gives you more control over the cooking process and helps you achieve the perfect pot of chili.
If you want to thin the chili, cover the pot with a lid while it simmers, or add extra broth until it reaches your desired consistency.
I made this for one of my Christmas meals and I cooked this in my Dutch oven, and my family absolutely loved it! The pot was cleaned lol! I’ve made chili different ways before but this recipe right here is the best yet so far! The flavor is out of this world and it’s very easy to make…
– Gina
Serving Suggestions
Create a “chili bar” by setting out a variety of toppings and sides, and let everyone customize their own bowl.
Favorite Chili Toppings
- Grated cheddar cheese
- Sour cream or plain Greek yogurt
- Sliced green onion or quick pickled red onion
- Sliced fresh jalapeño pepper
- Fresh cilantro or chives
- Tortilla strips or crushed tortilla chips
- Diced avocado
Sides to Serve with Pork Chili
- Biscuits: Flaky Buttermilk Biscuits, Butter Swim Biscuits, or Cheddar Biscuits with Bacon and Chives
- Cornbread: Southern Cornbread, Cast Iron Cornbread, or Jiffy Mexican Cornbread
- Bread: No-Knead Dutch Oven Bread or Jalapeño Cheddar Bread
- Fritos or other corn chips
- Easy Homemade Guacamole with tortilla chips
Preparation and Storage Tips
Make Ahead: This chili tastes even better on day two! Prepare it a day or two in advance and let the flavors come together in the fridge. Reheat gently on the stovetop before serving.
How to Store: Leftover chili will keep in an airtight container in the refrigerator for 4-5 days.
How to Freeze: Allow the chili to cool to room temperature. Package in airtight containers or freezer bags and store in the freezer for up to 3 months.
How to Reheat: Thaw frozen chili in the fridge overnight. Place chili in a saucepan, cover, and warm over low heat until heated through. If it seems too thick, thin with a splash of broth or water. You can also reheat individual portions in the microwave for 1-2 minutes.
Recipe Variations
- Make your own chili seasoning: Instead of a packet, use 2 ½ tablespoons chili powder, 2 ½ teaspoons ground cumin, 1 bay leaf, 1 teaspoon dried oregano, and ¼ teaspoon cayenne pepper. Taste and adjust as the chili simmers.
- Swap the protein: Substitute ground beef, ground turkey, or ground chicken for the ground pork.
- Use beef broth instead of chicken broth.
- Change up the tomatoes: Use canned diced tomatoes or whole tomatoes (broken up with a spoon) instead of stewed tomatoes.
- Swap the corn: Add an extra can of beans instead.
- Add beer: Replace some of the broth with your favorite beer for a yeasty, rich flavor.
- Add more veggies: Stir in diced bell pepper when you add the onion.
- Make it spicy: Add cayenne pepper, use hot sausage, choose a spicy chili seasoning mix, or use regular or spicy Rotel instead of mild.
Frequently Asked Questions
What cut of pork is best for chili?
For this recipe, ground pork works perfectly. It cooks quickly, browns evenly, and blends well with the sausage. If you have leftover pulled pork, you can chop it and stir it in during the last 10-15 minutes of simmering.
How do I make my chili less spicy (or more spicy)?
To keep it mild, use mild Rotel, mild sausage, and a mild chili seasoning packet. For more heat, swap in hot sausage, regular or spicy Rotel, a spicy chili seasoning, or add a pinch of cayenne pepper.
What kind of beans work best in pork chili?
This recipe uses pinto and kidney beans, but you can swap in black beans, red beans, or even white beans. Use whatever you have on hand or prefer. You can also skip the beans entirely and add extra corn or vegetables.
More Chili Recipes to Try
- Chili Con Carne
- 5-Ingredient Cowboy Chili
- Slow Cooker White Chili
- Wendy’s Chili (Copycat Recipe)
- Easy White Bean Chicken Chili
Looking for even more inspiration? Check out this collection of the best chili recipes!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Pork Chili
Equipment
Ingredients
- 1 lb. ground pork
- 1 lb. ground pork sausage
- 1 large onion, diced (about 2 cups total)
- 3 large cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon kosher salt
- 1 (16 ounce) can pinto beans, drained and rinsed
- 1 (16 ounce) can kidney beans, drained and rinsed
- 1 (15.25 ounce) can corn kernels, drained
- 1 (14.5 ounce) can chicken broth
- 1 (14.5 ounce) can stewed tomatoes, not drained
- 1 (10 ounce) can diced tomatoes with green chilies (such as Rotel brand), not drained
- 1 (1.3 ounce) packet chili seasoning mix (such as mild McCormick brand)
- ¼ cup barbecue sauce
- 2 tablespoons molasses
- 1 teaspoon brown sugar
- Ground black pepper, to taste
- Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
- In a large Dutch oven over medium-high heat, sauté ground pork, sausage, onion, garlic, and salt until the meat is no longer pink (8-10 minutes). Use a wooden spoon to break up the meat as it cooks. Drain off the excess grease.
- Stir in the beans, corn, broth, stewed tomatoes, diced tomatoes with green chilies, chili seasoning, barbecue sauce, molasses, and brown sugar.
- Bring to a boil, then reduce heat to low. Simmer uncovered for about 30 minutes, stirring occasionally, until thickened.
- Taste and season with additional salt and pepper if desired. Ladle into bowls and serve with your favorite toppings.
Notes
- Drain the grease after browning the meat to prevent a greasy chili.
- Simmer uncovered so the liquid evaporates and the chili thickens. Stir occasionally to prevent scorching.
- For thicker chili, simmer longer with the lid off. For thinner chili, add more broth.
- The secret ingredients (barbecue sauce and molasses) add rich, smoky depth. Don’t skip them!
- Make your own seasoning: Use 2 ½ tablespoons of chili powder, 2 ½ teaspoons cumin, 1 bay leaf, 1 teaspoon oregano, and ¼ teaspoon cayenne instead of a packet.
- Slow cooker option: Brown meat as directed, drain, then transfer to slow cooker with remaining ingredients. Cook on LOW 4-6 hours or HIGH 2-3 hours.
- Make ahead: This chili tastes even better the next day. Store in the fridge for 4-5 days or freeze for up to 3 months.
- Adjust the heat: Use mild ingredients for a family-friendly version, or add hot sausage, spicy Rotel, or cayenne for more kick.
Nutrition
Originally published in September, 2023, this post was updated in January, 2026.
I made this for one of my Christmas meals and I cooked this in my Dutch oven, and my family absolutely loved it ! The pot was cleaned lol!
I’ve made Chilli different ways before but this recipe right here is the best yet so far! The flavor is out of this world and it’s very easy to make.
I’m making this again for New Year’s and it’s sure a crowd pleaser ❤️
It’s phenomenal ✨️ ❤️
Yay! I’m so happy to hear that, Gina. It’s one of my personal favorites, too. Happy New Year!
What a great site full of interesting and delicious suggestions. Now that my wife passed I am having to cook for myself. At first I thought I would rather not eat than learn to cook but this site has helped me allot, thanks.
We’re sorry for your loss, Wayne, but are so glad you’re enjoying the recipes!
This chili is very good. I will make this again for sure.
Thank you, Manon! We’re so glad you enjoyed it.