I learned how to make chili from my dad. In the fall, he makes a big batch of spicy chili to enjoy with the U of M or Lions football game. It’s a tradition of ours and I look forward to the first chili weekend every year.
Over the years, I’ve adapted his recipe a little bit. I like to change it up a little here and there, but here’s my favorite chili recipe so far!
Here’s our recipe for Homemade Spicy Pork Chili!
- 1 white onion
- 2 bell peppers
- 4 celery stalks
- 1 small jalapeno pepper
- 1 can red kidney beans
- 1 can dark red kidney beans
- 1 can garbanzo beans (optional)
- 1 small can tomato paste
- 2 cans diced tomatoes (or about 4 cups diced tomatoes)
- 1 lb. of ground pork
- 2 cups of water
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- Dice the onions, peppers and celery stalks. Remove the seeds from the jalapeno pepper and thinly slice.
- In a medium sized pan, cook the ground pork and drain the fat.
- In a large pot, heat the tablespoon of olive oil on medium heat. Add the diced onions and cook until the onions are translucent.
- Add the pork, diced peppers, sliced jalapeno, and tomato paste to the pot. Mix well.
- Add diced tomatoes, beans, water, and seasoning to the pot. Mix well.
- Cover and reduce heat to a simmer. Let the chili cook for at least 2 hours, stirring occasionally.
I’m always looking to change up our chili recipe to “spice things up.” So, if you have a special ingredient you use when making chili, please share!