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Square overhead shot of a bowl of easy pork chili.
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5 from 2 votes

Easy Pork Chili

Quick, easy, and full of flavor, this pork chili is made with ground pork and sausage for a thick, hearty meal the whole family will love. Perfect for busy weeknights, game day, or anytime you're craving comfort food.
Course Dinner
Cuisine American
Keyword chili with pork, easy pork chili, ground pork chili, pork chili, pork chili recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10 cups
Calories 421kcal
Author Blair Lonergan

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.
    Browning ground pork, pork sausage, onion, and garlic in a Dutch oven.
  • Stir in the beans, corn, broth, stewed tomatoes, diced tomatoes with green chilies, chili seasoning, barbecue sauce, molasses, and brown sugar.
    Process shot showing how to make pork chili.
  • 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.
    Horizontal overhead shot of two bowls of pork chili.

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

Serving: 1cup | Calories: 421kcal | Carbohydrates: 33g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 1178mg | Potassium: 847mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1555IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 4mg