Pork Chili With or Without Beans

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A thick pork chili with beans, pork, tomatoes, chicken broth, garlic, onion and spices.

Recipe By: GourmetSleuth
  • PrepN/A |
  • TotalN/A |
  • Serves = 6


    • 2 1/2 pounds of pork stew meat trimmed of fat
    • 1 tablespoon olive oil
    • 1 large yellow onion, chopped
    • 2 large garlic cloves, minced
    • 2 large jalapeno chili, minced
    • 3 tablespoon chili powder
    • 1 tablespoon ground cumin
    • 1 bay leaf
    • 1/2 tablespoon dried basil
    • 1/2 tablespoon dried thyme
    • 1/2 tablespoon dried oregano
    • 1-1/2 15 ounce cans fat free chicken broth
    • 1- 28 ounce can plum style tomatoes, drained, squeezed, and chopped
    • 1/2 cup dry white wine (optional)
    • 1 - 15 ounce can kidney beans, drained (optional)
    • 1 - 15 ounce can black beans, drained (optional)


Cut up the pork as needed into approximately 1 to 1-1/2" cubes.
Dredge the pork in the seasoned flour and shake off the excess.
Heat oil in a deep, 12" non-stick pan over medium-high heat.
Working in batches, brown the meat on all sides and transfer it to a plate, set aside.
Once the meat is all browned, add the onion, garlic and jalapeno pepper. Stir and cook until onion softens, approximately 3 -4 minutes. Add the seasonings and bay leaf, stir and cook approximately 1 minute
Add the white wine to deglaze the pan. Stir with a wooden spoon making sure to scrape up all the browned bits off the bottom of the pan.
Return the meat to the pan along with any accumulated juices. Add the tomatoes and stir. Then add the chicken broth. Bring the mixture to a boil, then reduce heat and allow the pork to simmer for an hour, stirring occasionally.

*Note: If you are going to add beans, cook the meat for 45 minutes. Add the drained beans and continue to cook for 15 minutes.

Additional Notes

Flour seasoned with salt, pepper for dredging
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