I love this chili for busy and cold nights. It’s simple to throw together and it’s mostly hands off, perfect for getting dinner done while juggling a million other things. It’s somehow even better the next day which makes it the perfect prep meal. It also freezes well! Did I mention it’s award winning too? Maybe it was just a small cookoff with friends and there wasn’t actually an award, but I’m claiming it. Okay, I’ll take a break from singing this chili’s praises. I hope you love it!
This chili doesn’t have beans which I know can be a divisive topic in the food world. I always serve black beans on the sides, as well as shredded cheese and corn chips. it also pairs well with my Sweet Buttermilk Cornbread.
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Ingredients
- neutral oil like avocado
- ground pork
- medium onion diced
- pickled jalapeño
- juice from pickled jalapeño jar or vinegar
- chili powder
- salt
- crushed tomatoes
- Optional Toppings:
- Shredded cheddar
- Diced onion
- Black beans, drained and rinsed
- Corn chips
See recipe card for quantities.
Instructions
Step One: Heat a drizzle of avocado oil in a heavy bottom pot like a dutch oven. Add diced onions and jalapeño and sauté until soft. About 5 minutes.
Step Two: Add pork. Break apart as it begins to cook.
Step Three: Add chili powder, salt and juice from jalapeños. Finish cooking pork.
Step Four: Once the pork is cooked add crushed tomatoes and bring to a boil. Reduce to simmer, cover and cook for 30 minutes. After 30 minutes taste and add more salt or chili powder as needed. Cover and cook for an additional 30 minutes.
Hint: If you taste the chili and you think it needs more salt, try adding another splash of vinegar or jalapeño juice first. The vinegar will enhance the flavors without adding extra salt.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
Make ahead: This chili is somehow even better the next day. Make this chili ahead of when you actually plan on serving it. It is good in the fridge for 3 days.
Freeze: Chili makes a great freezer meal. Vacuum seal and freeze flat for full family portions or use soup cubes to freeze individual servings.
Topping Ideas
- black beans
- diced onion
- Jalapeño
- cheddar cheese
- corn chips
- saltines
- lime juice- I grew up eating it this way. Acid enhances flavors
- Sweet Buttermilk Cornbread
Storage
Store in the fridge for 3 days or freeze.
Top Tip
Everyone has different tolerances for spice. If you taste the chili and you think its too spicy add another 15 ounce can of crushed tomato. Allow it to simmer for at least 15 minutes. Taste and adjust salt if needed.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Effortless Pork Chili:
Recipe
Effortless Pork Chili
Course: Chili, Dinner, MainCuisine: American6
servings5
minutes1
hour10
minutes1
hour15
minutesI love this chili for busy and cold nights. It’s simple to throw together and it’s mostly hands off, perfect for getting dinner done while juggling a million other things.
Ingredients
- Chili
1 lb ground pork
1 medium onion diced
3 slices pickled jalapeno
1 tablespoon juice from pickled jalapeño jar or vinegar
½ cup chili powder
2 teaspoon salt
1 (28 ounce) can crushed tomato
- Optional Toppings
Shredded cheddar
diced onion
black beans, drained and rinsed
corn chips
Directions
- Heat a drizzle of avocado oil in a heavy bottom pot like a dutch oven. Add diced onions and jalapeño and sauté until soft. About 5 minutes.
- Add pork. Break apart as it begins to cook.
- Add chili powder, salt and juice from jalapeños. Finish cooking pork.
- Once the pork is cooked add crushed tomatoes and bring to a boil. Reduce to simmer, cover and cook for 30 minutes.
- Taste and add more salt or chili powder as needed. Cover and cook for an additional 30 minutes.