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Zippy Pork Chili

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Total Time
Prep: 10 min. Cook: 2-1/4 hours

By Taste Of Home Editorial Team

Recipe by Michelle Beran

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 19, 2023

In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. —Michelle Beran, Claflin, Kansas

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Zippy Pork Chili

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Yield: 10 servings (about 2-1/2 quarts)
Prep: 10 min
Cook: 2 hours 15 min
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Ingredients

  • 2 tablespoons canola oil
  • 1 boneless pork loin roast (3 to 4 pounds), cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (16 ounces each ) chili beans, undrained
  • 2 cans (10 ounces each) diced tomatoes with mild green chiles, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 teaspoon beef bouillon granules
  • Chili powder, pepper and cayenne pepper to taste
  • Optional: Sour cream, tortilla chips and shredded cheddar cheese
Text Ingredients

Directions

  1. In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer.
  2. Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.

Nutrition Facts

1 cup: 303 calories, 10g fat (3g saturated fat), 68mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 7g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.
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