Homestyle Pork Bean Chili with Cornbread


Following the shorter days and cooler weather, it is time for some serious comfort food. A steaming chili bowl is exactly what I need to warm up the body and soul. Not to brag about it, but this pork and bean chili is heavenly good to the last drop. I always make extra so I can freeze some for those unexpected cold days. Homemade taste chili mixes are the best. For this recipe I use French’s chili seasoning mix. It is pretty good. We like it. I have used chili mixes from farmer’s market and online. They were good but not easy to get.

Cornbread is my new favorite thing to eat with chili. Some people like to make cornbread from scratch, they are the professionals at heart. Me on the hand, I am happy to use Jiffy’s cornbread mix, quick and easy. Get my recipe here.


Homestyle Pork Bean Chili with Cornbread

 Homemade taste chili mixes are convenient to use.
Homemade taste chili mixes are convenient to use, pick one you like.





Print recipe:

Homestyle Pork Bean Chili with Cornbread

  • Servings: 5 to 6 | Recipe by Leslie at Soups Ahoy
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Comfort food for the winter months.

Homestyle Pork Bean Chili with Cornbread

2 large chopped onions, 2 tablespoons regular brown sugar, divided
2 medium green bell peppers, 6 cloves garlic, finely chopped
3 (15 oz) cans of beans: black beans, red beans, white beans, drained, rinsed
1 (15 oz) can diced tomatoes, 1 (6 oz) can tomato paste, 1 (8 oz) can tomato sauce
1 (RO*TEL Original, 10 oz) can diced tomatoes and green chilies
1 (1.75 oz) package French’s (or Durkee) original chili seasoning mix
1/2 teaspoon black pepper, 2 teaspoons ground cumin, optional
1 1/2 pounds ground pork, 85% lean  (Okay to use beef or turkey)
1 carton (32 oz) low sodium chicken broth
4 to 5 cups water as needed

Season ground pork with salt and black pepper, also add 1 teaspoon sherry wine and 1 teaspoon cornstarch, mix well. Pan fry meat in a large pot with hot oil, cook until 70% done and slightly brown, push to one side. Add more oil to the pan, add onion, bell pepper, garlic and pinch of salt, mix with meat. Add chili mix, black pepper, cumin and 1/2 tablespoon brown sugar, mix well, cook until fragrant.

Add diced tomatoes, tomato paste, tomato sauce, rest of brown sugar, tomatoes and green chilies, mix well, cook 5-7 minutes. Add chicken broth and water, bring to a boil, skim off foams and fat on top. Cover the pot partially, leave small gap, cook about 30 minutes then add all the beans. Cook for another 30-45 minutes on medium low heat until the sauce thicken and flavors well combined. For even cooking, make sure the spatula touches the bottom of the pot when stirring. Chili should not be too thick, we like chili on the soupy side. It makes better chili when you reheat it next day.

Serve chili with crackers, cornbread, mashed potatoes or whatever you like. But it tastes really good on its own. We always make a big pot and put some in the freezer for those unexpected cold days. (Best finish in 2 to 4 weeks.) Reheated chili actually tastes better because all the flavors are settled.

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