Firecracker Pork Chili

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Prep Time: 20 minutes

Cook Time: 2 ½ hours

Servings: 6 to 8


  • 2 lbs
    Good Nature® Boneless Pork Loin, cut into ½” cubes
  • 1 large
    yellow onion, sliced into ¼” rounds
  • 1
    jalapeno pepper
  • 1
    poblano pepper
  • 3
    bell peppers (red, orange, or yellow)
  • 4 tbsp
    olive oil, divided
  • 2 tbsp, each
    kosher salt & freshly ground black pepper
  • 4 cloves
    garlic, roughly chopped
  • 4 tbsp
    chipotle powder
  • 3 tbsp
    cumin, ground
  • 2 tbsp
    smoked paprika
  • 4 tbsp
    tomato paste
  • 3 cups
  • 1 14.5 oz can
    diced tomatoes
  • 2 15 oz cans
    kidney beans (do not drain)

Preheat grill to high.

In a large bowl, toss onion and peppers with 2 tablespoons olive oil. Place onion and peppers on grill and roast until charred and blistered. Remove from grill and roughly chop; set aside.

In a large soup pot or Dutch oven over medium high heat, add 2 tablespoons olive oil and pork; season pork with salt and pepper. Allow pork to brown on all sides, approximately 6 to 8 minutes. Once browned, add garlic, chipotle powder, cumin, paprika, and tomato paste; cook 5 minutes, stirring frequently. Add charred onion and peppers; cook an additional 5 minutes. Finally, add the water and diced tomatoes and bring to a boil, then reduce to a simmer.

Allow to simmer for 1 ½ hours, stirring occasionally. Add the beans with liquid to the pot and simmer an additional 30 minutes.

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