I’ve made chili dozens of ways, dozens. Ground beef, beef cubes, lots of veggies, hardly any veggies, thinner, thicker, but never any beans.
Except once, right after I met my husband.
It’s when I found out he doesn’t like beans. ANY beans.
Well, except maybe jelly beans. Ha-ha.
So my chili remains beanless, which is a shame ’cause I love beans! Oh well.
This no bean pork chili recipe is super versatile, and feeds an army if you double (or triple!!) the recipe. I’ve used a mixture of pork and beef instead of just pork, I’ve used a slow cooker instead of a Dutch oven.
Chili for the win!
No Bean Pork Chili
Author: Liza | (a)Musing Foodie
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon garlic salt
- 1 tablespoon dried parsley
- 2 bay leaves
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 14.5-oz cans petite diced tomatoes
- 2 tablespoons tomato paste
- 1 14.5-oz can chicken broth
- 3 tablespoons chili powder
- Sour cream
- Cheddar cheese
- Chopped green onions
- Heat the olive oil in a Dutch oven or deep cooking pot with a tight fitting lid over medium-high heat. Add the onions and cook them until they’re soft and translucent, about five minutes, and then add the garlic, and continue cooking for another minute. Next, add the pork and use a wooden spoon to break it up so that it browns evenly. Sprinkle the pork with 2 tablespoons of chili powder, the garlic salt and the pepper, and continue sautéing until it’s cooked through, about 10 minutes. Drain the pork mixture, and then add it back into the Dutch oven.
- Stir the tomato paste into the pork, and then add the diced tomatoes, chicken broth, Kosher salt, parsley, bay leaves and 1 tablespoon of chili powder. Bring the mixture to a boil, then cover and reduce the heat to keep it at a simmer for 30 to 40 minutes. Remove the bay leaves.
Serve with sour cream, cheddar cheese, chopped green onions and buttered Saltine crackers. Serves 4 to 6 people.