Best 11 Spicy Pork Chili Recipes

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**Tantalize your taste buds with our exquisite Spicy Pork Chili, a symphony of flavors that will leave you craving for more.**

This delectable dish, brimming with bold and zesty spices, is a perfect blend of heat and comfort. Succulent pork, sautéed until tender and infused with aromatic spices, takes center stage in this chili. The rich broth, infused with an array of chili peppers, garlic, onions, and cumin, tantalizes the senses with its fiery yet harmonious flavors. As you savor each spoonful, a gentle warmth spreads through your body, leaving you feeling invigorated and satisfied.

Our recipe collection features a variety of Spicy Pork Chili options, each with its unique twist. From the classic "Pork Chili with Beans" to the innovative "Pork Chili Verde with Sweet Potatoes," there's a recipe to suit every palate. We also offer a "Pork Chili without Beans" option for those who prefer a heartier, meat-centric experience.

Whether you're a seasoned chili aficionado or a newcomer to this hearty dish, our Spicy Pork Chili recipes will surely impress. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that promises to ignite your taste buds and leave you yearning for seconds.

Let's cook with our recipes!

SLOW-COOKER SPICY PORK CHILI



Slow-Cooker Spicy Pork Chili image

Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
2 cups beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese, optional

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.

Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.

SPICY PORK AND CHILI-PEPPER GOULASH



Spicy Pork and Chili-Pepper Goulash image

The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favorites and, unless you've got a strange aversion to chiles and peppers, I know you'll end up making it again and again. It's a complete classic. It's also one of those dishes which tastes great when reheated the day after it's been made. You've got a whole range of chili and pepper flavors going on; from smoked paprika to fresh chiles, and fresh peppers to sweet grilled and peeled ones. Delish!

Provided by Jamie Oliver

Categories     main-dish

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 16

4 1/4 pounds pork shoulder off the bone, in 1 piece, skin off, fat left on
Sea salt and freshly ground black pepper
Olive oil
2 red onions, peeled and finely sliced
2 fresh red chiles, seeded and finely chopped
2 generous heaping tablespoons mild smoked paprika, plus a little extra for serving
2 teaspoons ground caraway seeds
Small bunch fresh marjoram or oregano, leaves picked
5 bell peppers (use a mixture of colors), sliced
1 (10-ounce) jar grilled peppers, drained, peeled and chopped
1 (14-ounce) can good quality plum tomatoes
4 tablespoons red wine vinegar
14 ounces basmati or long-grain rice, washed
2/3 cup sour cream
1 lemon, zested
Small bunch fresh flat-leaf parsley, chopped

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



Spicy Pork Chili with White Beans image

This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it's not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. -Larry Laatsch, Saginaw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 pounds pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 tablespoons butter
6 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cans (14-1/2 ounces each) chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 teaspoons chili powder
1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon hot pepper sauce, optional
1 cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 247 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 871mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 9g fiber), Protein 21g protein. Diabetic Exchanges

SWEET AND SPICY CHILI PORK CHOPS



Sweet and Spicy Chili Pork Chops image

From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.

Provided by duonyte

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces boneless center cut pork chops
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
2 tablespoons chili paste with garlic (sambal oelek)
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1/4 cup diagonally sliced green onion
cooking spray

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



Spicy Pork & Green Chili Verde image

My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. -Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

6 poblano peppers
2 tablespoons butter
1-1/2 pounds pork tenderloin, cut into 1-inch pieces
2 medium sweet red or yellow peppers, coarsely chopped
1 large sweet onion, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups chicken broth
Optional toppings: Sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges

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.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

SPICY PORK AND BLACK BEAN CHILI



Spicy Pork and Black Bean Chili image

Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.

Provided by tranch

Categories     Pork

Yield 8 serving(s)

Number Of Ingredients 17

1 lb black beans
1 1/2 lbs boneless lean pork, cubed
5 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomatoes, chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or 1/3 cup coriander, chop
to taste black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers, diced
to taste salt

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



Spicy Pork Chili image

This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. -Christine Hartry, Emo, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

1 pound ground pork
2 large onions, chopped
1 medium sweet red pepper, chopped
1 medium green pepper. chopped
1 cup chopped celery
4 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
Dash hot pepper sauce

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.

Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 221mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.

SPICY PORK CHILI



Spicy Pork Chili image

Provided by Food Network

Time 30m

Yield 6 bowls

Number Of Ingredients 13

1 tub of Curly's Sauceless Pork, diced
2 cans of hot chili beans not drained
12oz of tomato paste
2 cans of diced tomatoes with chilis
2 teaspoons of chili powder
1 bottle of chili sauce
2 large onions chopped
2 large green peppers chopped
A dash or two of garlic powder
2 tablespoons of crushed red peppers
2 cups of water
1 cup of spicy V-8 or bloody mary mix
Tabasco to taste

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



Spicy Pork Chili image

Make and share this Spicy Pork Chili recipe from Food.com.

Provided by Chef Shadows

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
32 ounces whole canned tomatoes, crushed
16 ounces canned red kidney beans
8 ounces tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese (6 ounces)
warm flour tortilla (optional)

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



Spicy Pork Chili With Cumin Polenta image

Make and share this Spicy Pork Chili With Cumin Polenta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 20

6 tablespoons vegetable oil, divided (plus more if needed)
1 1/2 cups chopped onions
1 cup diced carrot (1/2-inch dice)
2 tablespoons minced serrano peppers
3 lbs boneless pork loin, trimmed of all excess fat and cut into 1-inch cubes
1/2 cup all-purpose flour
1 teaspoon kosher salt (plus more if needed)
freshly ground black pepper
2 tablespoons minced garlic
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
2 tablespoons fresh lime juice
2 teaspoons fresh lime juice
4 cups low-sodium chicken broth
2 tablespoons chopped fresh cilantro
6 thin lime wedges, for garnish
4 cups chicken stock (plus a little extra if needed)
2 teaspoons ground cumin
1 cup yellow cornmeal
1 tablespoon unsalted butter
1/2 cup whole milk

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



Hot 'n' Spicy Pork Chili image

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 15 servings (about 6 quarts).

Number Of Ingredients 15

1-1/2 pounds pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 tablespoons butter
6 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cans (14-1/2 ounces each) chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 teaspoons chili powder
1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon hot pepper sauce, optional
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 253 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1047mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 9g fiber), Protein 20g protein.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your chili. Look for high-quality pork, vegetables, and spices.
  • Brown the pork: Browning the pork before adding it to the chili will help develop its flavor and give the chili a richer color.
  • Use a variety of chili peppers: Different chili peppers have different flavor profiles, so using a variety will give your chili a complex and interesting flavor.
  • Don't be afraid to experiment: There are many ways to make chili, so don't be afraid to experiment with different ingredients and flavors. You might be surprised at what you come up with!

Conclusion:

Spicy pork chili is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a cold winter day, a tailgate party, or a casual get-together with friends. With so many different ways to make it, there's sure to be a spicy pork chili recipe that everyone will love. So next time you're looking for a hearty and flavorful meal, give spicy pork chili a try!

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