Spicy Pork Chili

Total Time

Prep: 25 min. Cook: 45 min.


8 servings (2-1/2 quarts)

Updated: Oct. 21, 2022
This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. —Christine Hartry, Emo, Ontario
Spicy Pork Chili Recipe photo by Taste of Home


  • 1 pound ground pork
  • 2 large onions, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper. chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • Dash hot pepper sauce


  1. In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

Nutrition Facts

1-1/4 cups: 227 calories, 9g fat (3g saturated fat), 38mg cholesterol, 221mg sodium, 23g carbohydrate (10g sugars, 6g fiber), 16g protein.

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