TOTAL TIME: Prep: 10 min Cook: 2 hours
MAKES: 15 servings


  • 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 (4 ounces) shredded cheddar cheese

Nutritional Facts

1-1/2 cups: 253 calories, 6g fat (3g saturated fat), 40mg cholesterol, 1047mg sodium, 29g carbohydrate (2g sugars, 9g fiber), 20g protein.


  1. 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.
  2. Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese. Yield: 15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Pork Chili in The Taste of Home Cookbook 2010, p75

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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katlaydee3 User ID: 3741999 106420
Reviewed Nov. 30, 2013

"I made this recipe exactly as written and it was delicious. I served it with the corn muffins with pecans on the same page."

celestie4 User ID: 5199189 146107
Reviewed May. 4, 2013

"I made this with leftover pork loin (very thinly sliced) and it was still excellent!"

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