Pork & Bacon Chili Recipe

This hearty chili combines savory ground pork and thick-cut Tender Belly bacon for a rich, savory flavor that’s perfect for cozy evenings or game-day gatherings. 

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Serves 6-8

INGREDIENTS: 

• 1 pack Tender Belly Signature Dry-Rub Uncured Bacon
• 1 lb ground pork
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup chicken or beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• Toppings: Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños 

PREP METHOD:

1. In a large pot or Dutch oven, cook the chopped Tender Belly bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the ground pork to the same pot, cooking until browned and fully cooked. Drain excess fat if necessary.
3. Add the diced onion, garlic, and bell peppers to the pork, sautéing until softened (about 5 minutes).
4. Stir in chili powder, cumin, smoked paprika, cayenne (if using), and salt and pepper to taste. Cook for 1 minute until fragrant.
5. Pour in the diced tomatoes, tomato sauce, black beans, kidney beans, and broth. Stir everything together and bring the mixture to a simmer.
6. Lower the heat and let the chili simmer for 30-40 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
7. Stir the crispy bacon back into the chili and let it simmer for an additional 5 minutes.
8. Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and sliced jalapeños. Enjoy!