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Pork Chili

Tender seared pork, bacon, jalapeños, and light beer come together to make this chili with two types of beans a savory alternative to traditional recipes. Top with shredded cheddar and/or corn chips.
Cook Time 1 hour 15 minutes
Servings 83


  • 1 bag Pioneer® Pork Roast Gravy Mix (94551)
  • 4 qt. Water
  • 6 lb. Pork roast, cubed
  • cup Vegetable oil
  • 4 lb. Bacon, cooked, chopped
  • 60 oz. Chili beans, do not drain
  • 60 oz. Kidney beans, do not drain
  • 60 oz. Diced tomatoes, do not drain
  • 8 Jalapeños, seeded, diced
  • 4 Onions, diced
  • 4 Garlic cloves, minced
  • 48 oz. Light beer
  • Chili seasoning
  • Salt
  • Black Pepper


  • Prepare gravy mix according to package directions, using 4 qt. of water. 
  • Sear pork in oil in a large skillet over high heat. Cook until browned on all sides.
  • Add pork, bacon, beans, tomatoes, and jalapeños to gravy mixture, stirring to incorporate.
  • Sauté onions and garlic in same pan as pork, adding additional oil if necessary. Sauté until just beginning to become translucent. Add to gravy mixture.
  • Deglaze pan with beer. Simmer until liquid is reduced by half. Add to gravy mixture. 
  • Add chili seasoning, and season with salt and black pepper. 
  • Simmer on low heat for 1 hour, stirring occasionally. 
  • Serve with optional shredded cheddar cheese and/or corn chips.