Best 11 Spicy Pork Chili Recipes

SLOW-COOKER SPICY PORK CHILI

Steps:

• In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

SPICY PORK AND CHILI-PEPPER GOULASH

Steps:

• Preheat the oven to 350 degrees F.
• Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
• Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
• You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
• When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
• Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!

SPICY PORK CHILI WITH WHITE BEANS

Steps:

• In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.

SWEET AND SPICY CHILI PORK CHOPS

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
• While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
• Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
• Serve garnished with the green onion slices.
• I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

SPICY PORK & GREEN CHILI VERDE

Steps:

• Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.

SPICY PORK AND BLACK BEAN CHILI

Steps:

• In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
• Cover and remove from heat. Let stand 1 hour.
• Drain liquid and cover with 8 cups of cold water.
• Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
• Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
• Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
• Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
• Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
• Add beans and peppers; season with salt and pepper.
• Cover and cook 15 minutes more or until peppers are tender.
• Add chopped parsley or chopped coriander.

SPICY PORK CHILI

Steps:

• In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

SPICY PORK CHILI

Steps:

• Combine all ingredients in a large pot. Cook on medium/high for about 30 minutes and then on simmer for 30 minutes.
• Serve and enjoy!

SPICY PORK CHILI

Steps:

• In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
• Stir in flour, mixing well.
• Add the remaining ingredients, except cheese and tortillas.
• Simmer, uncovered, one hour.
• Top each serving with some of the cheese.
• Serve with tortillas, if desired.
• Serves 8.

SPICY PORK CHILI WITH CUMIN POLENTA

Steps:

• Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat.
• When hot, add onion and carrots; saute, stirring, for 5 minutes.
• Add in serrano peppers; cook 1 minute.
• Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot.
• Put pork in a large ziplock plastic bag; add flour, 1 teaspoon salt, and several grinds of pepper; seal bag and shake well to coat pork with flour.
• Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly.
• When hot enough, add enough floured pork cubes to fit comfortably in a single layer in pan (do not crowd); brown pork, turning, for 3-4 minutes.
• Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed.
• Return all browned pork to pan and add garlic.
• Cook and toss 1 minute.
• Return reserved onion, carrots, and peppers to pan.
• Add tomatoes, lime juice, and broth.
• Bring mixture to simmer, then decrease heat.
• Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes.
• Taste chili and season with salt and pepper, if needed.
• **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat.
• To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat.
• When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal.
• Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less.
• Stir in butter and milk; taste and add salt, as needed.
• **Polenta can be made up to 2 days ahead; cool, cover, and refrigerate; reheat over low heat, stirring constantly and adding additional stock, as needed, until polenta is desired texture.
• To serve--spoon a generous 1/2 cup polenta into 6 shallow soup bowls.
• Ladle pork chili over polenta and sprinkle each portion with some cilantro.
• Garnish with a lime wedge.

HOT 'N' SPICY PORK CHILI

Steps:

• In a Dutch oven, cook the pork, onions and celery in butter over medium heat until meat is no longer pink. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley and hot pepper sauce if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.