This is my go-to chili recipe.
I came across a recipe I liked about two years ago, and since, have changed it quite a bit. Now it’s the only chili recipe I use.
It’s a large recipe, so it will feed a lot of people, or feed your family for a week.
I usually put some in the refrigerator and some in the freezer for a quick dinner when there’s no time to make something.
I used my Instapot for the pork.
It’s been so cold here this last week. All I want to do is eat and drink things to keep me warm
Soups and chili fit this cause, and are so satisfying.
Beans are full of fiber, which keep us full for quite a while.
This chili is made with lean pork.
I also used my home-grown canned tomatoes. All of these things makes for a very healthy meal.
I added sweet corn to this recipe. It’s just the right sweet crunch to compliment all those beans!
Chili is also easy on the budget.
Beans and vegetables are so affordable, plus this recipe makes enough to feed your family several times over.
Make some cornbread to add to the meal or throw a piece in the bottom and cover it with chili.
I also love to buy tamales and put them in the bottom and cover them with chili. Yum, so good!
| Servings | Prep Time |
| 12 | 20 mins |
| Cook Time |
| 3 hours |
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This is my go-to chili recipe. I came across a recipe about two years ago, and I changed it quite a bit. Now it's the only chili recipe I use. It's a large recipe, so it will feed a lot of people, or feed you for a week. I usually put some in the refrigerator and some in the freezer for a quick dinner when there's no time to make something. I used my Instapot for the pork.
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- 1 2.5 lb pork shoulder or pork roast depends on how lean you want the meat
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 onion diced
- 1 red pepper diced
- 1 green pepper diced
- 4 garlic cloves crushed
- 2 Tablespoons oil
- 1 28 oz can crushed tomatoes
- 1 can tomato paste
- 1 can stout beer or water if you prefer
- 2 14 ounce cans kidney beans
- 1 1/2 C sweet corn
- 2 C water
- 1 14 ounce can black beans
- 1 14 ounce can pinto beans
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 Tablespoons chili powder
- 2 1/2 Tablespoons ground cumin
- 1 teaspoon chipotle chili powder or more, if you like it hot
- 1 Tablespoon smoked paprika
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper both sides of the roast
- Set your instapot to sear, and brown the pork on both sides, add 1 cup water and pressure cook for one hour, let it naturally steam release. If your roast is frozen, cook for two hours instead. You can also use a crockpot, you will have to start that earlier, as it will need to slow cook for at least 6 hours.
- Chop the onion, garlic and peppers, add two tablespoons of oil in the bottom of a hot dutch oven or soup pot. Sear until the onions start to turn translucent. Add the tomatoes, paste, beer, beans, corn, seasonings and water. Let simmer, stirring occasionally for 3 hours. If it starts to reduce too much, or gets too thick, add more water.
- When the roast is done, shred it with two forks and add it to the chili. Again, add additional water, salt and pepper to taste.
- Serve with sour cream, avocados, cheese, or whatever your favorite toppings are.
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