Chili (Spicy Pork)

This pork chili brings serious heat from three different sources: cayenne pepper, red pepper flakes, and hot sauce, each adding a different kind of burn. Ground pork as the base gives a richer, more savory flavor than the usual ground beef, with a slight sweetness that plays well against all that spice.

The vegetable build is substantial. Two types of bell peppers, celery, and plenty of garlic and onion get a 5-minute cook before the tomatoes, beans, and liquid go in. That brief saute softens them just enough while keeping some texture in the finished pot.

Brown sugar and tomato paste round out the flavor. The sugar tames the acidity of the diced tomatoes and tomato paste, while the paste itself adds concentrated depth and body to the chili base. Forty-five minutes of simmering lets everything meld.

Pro Tips

• Drain the pork well after browning. Ground pork renders more fat than lean beef, and excess grease makes the chili oily.
• Layer the heat to your taste. Start with the chili powder and oregano, then add the cayenne and pepper flakes gradually.
• This chili thickens overnight. Make it a day ahead and the flavors deepen considerably.

Variations

• Use ground turkey or a pork-beef blend for a different protein base.
• Add a can of black beans alongside the kidney beans for more variety and color.
• Stir in a tablespoon of cumin for a smokier, more Tex-Mex flavor profile.