Pork Chili

Pork Chili

Most chili con carne you'll see comes with beef mince, added crunch of bacon or maybe a mix of minced meats. Mince is a great way to pack a lot of flavour and substance into small bites, but sometimes it deserves to be the star of the show. Pork is an amazing vessel to absorb the flavours of the dish, without losing on the richness of the meat. With boneless pork cuts like a fillet, steak or cleverly cut chop, you can have delicious chunks of soft pork with beans in a warm tomatoey ragout. 

Chunky Pork Chili 


  • 1kg of boneless pork, cubed
  • 1 can of beans, pinto, kidney, black beans or a mixture
  • 1 medium yellow onion, diced
  • 1 large jalapeno, sliced (optional) 
  • 2 tablespoon oil, olive or vegetable
  • 1 can of organic diced or crushed Italian tomatoes
  •  2 cups of tomato sauce
  • 1 1/2 cups beef broth
  •  1/2 tablespoons chili powder
  •  2 tablespoons ground cumin
  •  1 tablespoon garlic powder, or three cloves of freshly chopped garlic
  •  2 tablespoons brown sugar
  • 1 1/2 teaspoons salt 
  • 1/2 teaspoon ground black pepper  


1.  In a large, heavy-bottom skillet, heat oil over medium-high heat, and brown the pork chunks. If you're using mince, skip this step. 

2. You can cook in a slow cooker, stove top or in the oven. To cook in a stove top over a stop top in a heavy-bottomed pot: combine onion, garlic and japalenos. Cook until browned. Add the spices: chili powder, cumin, brown sugar, salt, black pepper, mix to combine. Add in the broth, tomato sauce, canned tomatoes, beans, and return pork to pot. 

3.  Bring to boil, stirring continuously. Then, leave uncovered for twenty to thirty minutes. Allow to thicken and cook. 

4. Serve with bread

Notes: in a slow cooker, combine all ingredients immediately and cook for 3 hours on high. In an oven pot, mix together and put in oven covered, removing to stir every twenty minutes or so, until cooked.