This is a ground pork and bacon chili with mixed beans, seasoned with cumin, ground chipotle, chipotle salsa, and chopped green chiles, thickened with masa. It makes a big, filling pot that reheats well and gets better overnight. If you want bold flavor without a complicated process, this one delivers.
Why this recipe works
Two things make this chili work. First, the bacon goes in before everything else — rendering it in the pot means you’re cooking the onions and garlic in seasoned pork fat, which builds a savory base you can’t fake by adding bacon later. Second, the spices (cumin and ground chipotle) go in while the fat is still hot, before any liquid. Blooming them in fat rather than stirring them into a wet pot intensifies their flavor noticeably. The masa at the end does double duty: it thickens the chili to a hearty consistency and adds a faint corn flavor that ties the beans and chiles together. Neither step takes extra time — they just happen in the right order.
Smart swaps
- Ground pork: Ground beef works and is the more traditional choice. The flavor is beefier and less sweet, but the technique is identical. Make sure it reaches 160°F (71°C) either way.
- Masa (masa harina): This is the one ingredient worth tracking down — it’s in the Latin foods aisle of most supermarkets. In a pinch, fine cornmeal works as a thickener, but the flavor won’t be quite the same. Flour or cornstarch will thicken but add nothing.
- Chipotle salsa: If you can’t find it, use 1–2 tablespoons of adobo sauce from a can of chipotles in adobo. It’s smokier and spicier, so start with less.
- Mixed beans: Any combination of kidney, black, and pinto beans works. Canned beans are fine — just drain and rinse them. Skip the garnish spread if you want fewer dishes; a spoonful of sour cream straight from the container is enough.
Common problems and fixes
- Chili tastes flat after simmering: Add a small pinch of salt and a splash of apple cider vinegar or lime juice. Acid wakes up the spices without making the chili taste sour.
- Too thin after adding masa: Masa thickens as it simmers. Give it at least 10 minutes on low heat before adding more. If it’s still too thin, mix a teaspoon of masa with cold water to a slurry and stir it in — don’t add dry masa directly or it clumps.
- Too thick or scorching on the bottom: Add a splash of water or low-sodium chicken broth and reduce the heat. Ground pork has less fat than beef, so the bottom of the pot can catch if the heat is too high.
- Beans turning mushy: This happens when canned beans go in too early. Add them in the last 20–25 minutes of simmering so they hold their shape.
- Heat level too high: Ground chipotle and chipotle salsa both carry real heat that builds as the chili cooks. If it’s too spicy, stir in a tablespoon of tomato paste and simmer for five more minutes — it softens the heat without diluting the flavor.
Leftovers and meal prep
This chili keeps in the fridge for up to 4 days in a sealed container and actually tastes better on day two once the spices have had time to settle. For freezing, portion it into airtight containers or zip-lock bags and freeze for up to 3 months — lay the bags flat to save space. Reheat on the stovetop over medium-low with a splash of water to loosen it, stirring occasionally, until it reaches a full simmer and hits 165°F (74°C) throughout. The microwave works too; cover the bowl loosely and stir halfway through. If you’re making it ahead for a crowd, it holds well in a slow cooker on the warm setting for up to 2 hours after cooking.
Scrumptious Mexican Chili With Beans Recipe
Ingredients
3 ounces bacon
1 large yellow onion
2 cloves garlic
1 teaspoon salt
1 tablespoon cumin
1 ½ pounds ground pork (minced pork)
7 ounces green chilis (green chilli in British English) - diced- 7 ounces chipotle salsa
- 2 teaspoons ground chipotle
2 tablespoons cocoa powder - unsweetened
2 cups chicken stock (chicken broth or chicken bouillon)- ¼ cup masa harina
1 tablespoon oregano
1 teaspoon ground black pepper
45 ounces white beans
Instructions
- Cut the bacon into manageable pieces, about 1-by1-inch. Place in a heavy pot over high heat and cover.
- Dice onions and mince garlic.
- Stir the bacon and add onions to the pot. If the pot seems dry, add a bit more oil, about 1 teaspoon. Sprinkle onions with salt and let them cook until translucent.
- Stir the onion mixture and add the garlic. Cook and stir for about 1 minute, or until fragrant.
- Add cumin and cook until fragrant.
- Move the onion mixture to the side of the pot and move the pot, so the onion is not over direct heat. Turn heat to medium and crumble meat on the side that is over direct heat. Brown the meat, then stir the onions into it and recenter pot.
- Add green chiles, liquid and all to the meat mixture and stir well.
- Add at least 1 cup of liquid to the mixture, then pour in chipotle salsa and stir.
- Sprinkle cocoa powder over the mixture, stir well, and then add masa harina, oregano, and black pepper. Cook for 5 minutes, stirring often. If needed, add more liquid.
- Bring to a simmer and cook for 15 to 45 minutes (the longer you cook, the more flavours will meld).
- Drain the bean and add to the pot about 20 minutes before you plan to serve it.
- Serve hot with all your favourite fixings!
Nutrition
Frequently asked questions
Can I use ground beef instead of ground pork?
Yes, ground beef is a straight swap and works well. Use 80/20 ground beef for enough fat to keep the texture right, and cook it to 160°F (71°C) just like the pork.
How do I know when the ground pork is fully cooked?
Ground pork must reach an internal temperature of 160°F (71°C) — there should be no pink remaining and the juices should run clear. A meat thermometer is the most reliable check, but breaking up the meat thoroughly as it cooks and looking for uniform browning throughout is a good visual guide.
Can I make this in a slow cooker?
Yes, but brown the bacon, onions, garlic, and ground pork in a skillet first and bloom the spices before transferring everything to the slow cooker. Skipping that step produces a noticeably flatter flavor. Cook on low for 6–7 hours or high for 3–4 hours, adding the masa slurry in the last 30 minutes.
Is this chili very spicy?
It’s moderately spicy as written — the chipotle salsa and ground chipotle build heat gradually rather than hitting you immediately. To dial it back, halve the ground chipotle and use a mild green chile; to increase the heat, add a finely chopped fresh jalapeño with the onions.
What to cook next
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Peruvian Cilantro Pork Stew
- Savory Pork Noodle Stir-Fry
