Skillet

Skillet Smoked Pork And Bean Chili

Name: Skillet Smoked Pork And Bean Chili
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 lb (450g) pork shoulder, cut into 1-inch cubes; 6 slices of bacon, cut into 1-inch pieces; 1 large onion, diced; 3 cloves of garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; Salt and pepper to taste; 2 tbsp olive oil

By Clara Kingsley · June 19, 2026 · Skillet

Prep30 min

Cook90 min

Total120 min

Serves6

I still remember the first time I made Skillet Smoked Pork And Bean Chili for my family. The aroma of smoky pork and beans filled our kitchen, and everyone couldn't wait to taste it. This recipe has since become a staple in our household, and I'm excited to share it with you.

What makes this recipe special is the combination of tender, smoky pork and the depth of flavor from the beans and spices. It's a perfect comfort food dish that's easy to make and can be enjoyed any time of the year.

I love making this recipe on a chilly weekend afternoon, when the whole family is together. It's a great way to spend quality time with loved ones, and the leftovers are always a bonus. Whether you're a fan of spicy food or prefer milder flavors, this recipe can be adjusted to suit your taste.

In this recipe, I'll guide you through the process of making Skillet Smoked Pork And Bean Chili, from preparing the ingredients to serving the final dish. I'll share tips and tricks to ensure that your chili turns out delicious and flavorful, just like mine.

So, let's get started and make some amazing Skillet Smoked Pork And Bean Chili! This recipe is perfect for anyone who loves comfort food and is looking for a hearty, satisfying meal that's easy to make and fun to share with others.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal preparation time.
The combination of smoky pork and beans creates a depth of flavor that's hard to resist.
The dish is perfect for a chilly evening with family and friends.
The leftovers are always a bonus and can be enjoyed for days.
The recipe can be adjusted to suit your taste, whether you prefer spicy or mild flavors.
It's a great way to spend quality time with loved ones and create lasting memories.

Why This Recipe Works

The key to making great Skillet Smoked Pork And Bean Chili is to cook the pork and beans slowly, allowing the flavors to meld together. By using a combination of smoky pork, beans, and spices, we create a depth of flavor that's hard to resist.

Another important aspect of this recipe is the use of proper cooking techniques. By browning the pork and cooking the beans until they're tender, we create a rich, satisfying texture that's perfect for a comfort food dish.

The type of beans used in this recipe is also crucial. I prefer to use a combination of kidney beans and pinto beans, as they provide a nice balance of texture and flavor. The acidity from the tomatoes also helps to balance the richness of the pork and beans, creating a well-rounded flavor profile.

Ingredients You’ll Need

To make Skillet Smoked Pork And Bean Chili, you'll need a few key ingredients, including smoky pork, beans, and spices. When shopping for these ingredients, look for high-quality options that will provide the best flavor and texture. For the pork, choose a cut that's suitable for slow cooking, such as pork shoulder or butt.

For the beans, I recommend using a combination of kidney beans and pinto beans. These beans provide a nice balance of texture and flavor, and they're easy to find in most grocery stores. Don't forget to pick up some aromatics, such as onions and garlic, to add depth to the dish.

1 lb (450g) pork shoulder, cut into 1-inch cubesPork shoulder is a great cut for slow cooking, as it becomes tender and flavorful with time. Look for a cut with a good balance of fat and lean meat, as this will help to keep the pork moist and juicy.
6 slices of bacon, cut into 1-inch piecesBacon adds a smoky, savory flavor to the dish, and helps to balance the richness of the pork and beans. Look for thick-cut bacon that's smoked to perfection.
1 large onion, dicedOnions add a sweet, caramelized flavor to the dish, and help to balance the savory flavors of the pork and beans. Look for a large, sweet onion that's perfect for slow cooking.
3 cloves of garlic, mincedGarlic adds a pungent, aromatic flavor to the dish, and helps to balance the richness of the pork and beans. Look for fresh, high-quality garlic that's perfect for slow cooking.
1 can (14.5 oz) diced tomatoesDiced tomatoes add a burst of juicy, tangy flavor to the dish, and help to balance the richness of the pork and beans. Look for a high-quality can of diced tomatoes that's low in sodium and added sugars.
1 can (15 oz) red kidney beans, drained and rinsedRed kidney beans provide a nice balance of texture and flavor, and are a great source of protein and fiber. Look for a high-quality can of kidney beans that's low in sodium and added sugars.
1 can (15 oz) pinto beans, drained and rinsedPinto beans provide a nice balance of texture and flavor, and are a great source of protein and fiber. Look for a high-quality can of pinto beans that's low in sodium and added sugars.
1 tsp ground cuminGround cumin adds a warm, earthy flavor to the dish, and helps to balance the savory flavors of the pork and beans. Look for high-quality ground cumin that's fresh and aromatic.
1 tsp smoked paprikaSmoked paprika adds a smoky, savory flavor to the dish, and helps to balance the richness of the pork and beans. Look for high-quality smoked paprika that's fresh and aromatic.
1/2 tsp cayenne pepperCayenne pepper adds a spicy, pungent flavor to the dish, and helps to balance the richness of the pork and beans. Look for high-quality cayenne pepper that's fresh and aromatic.
Salt and pepper to tasteSalt and pepper are essential seasonings that help to balance the flavors of the dish. Look for high-quality salt and pepper that's fresh and aromatic.
2 tbsp olive oilOlive oil adds a rich, creamy flavor to the dish, and helps to balance the savory flavors of the pork and beans. Look for high-quality olive oil that's fresh and aromatic.

Ingredients for Skillet Smoked Pork And Bean Chili

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Skillet Smoked Pork And Bean Chili

1
Heat the olive oil in a large heavy skillet or Dutch oven over medium heat. Add the bacon and cook until crispy, about 6-8 minutes. Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate.
2
Add the diced onion to the skillet and cook until caramelized, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3
Add the pork shoulder to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the pork from the skillet and set aside with the bacon.
4
Add the diced tomatoes, red kidney beans, pinto beans, ground cumin, smoked paprika, and cayenne pepper to the skillet. Stir to combine and bring to a simmer.
5
Add the browned pork shoulder back to the skillet and stir to combine with the bean and tomato mixture. Bring the mixture to a simmer and cook, covered, for 1 1/2 to 2 hours, or until the pork is tender and the flavors have melded together.
6
Use an instant-read thermometer to check the internal temperature of the pork. The temperature should reach 190°F (88°C) for tender, fall-apart meat.
7
Remove the skillet from the heat and let it rest, covered, for 10-15 minutes. This will allow the flavors to meld together and the pork to relax.
8
Season the chili with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or scallions, if desired.
9
Serve the chili with a side of crusty bread, cornbread, or over rice. You can also top it with shredded cheese, sour cream, or diced onions for added flavor and texture.
10
Let the leftovers cool completely before refrigerating or freezing. The chili will keep in the fridge for up to 3-4 days and can be frozen for up to 3-4 months.
11
Reheat the chili over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, stirring every 30 seconds, until hot and steaming.

Expert Tips

Use high-quality ingredients, including smoky pork and fresh spices, to get the best flavor out of your chili.
Don't overcook the pork, as it can become tough and dry. Use an instant-read thermometer to check the internal temperature and ensure it reaches 190°F (88°C).
Let the chili rest, covered, for 10-15 minutes before serving. This will allow the flavors to meld together and the pork to relax.
Experiment with different types of beans, such as black beans or chickpeas, to change up the flavor and texture of the chili.
Add some heat to your chili by incorporating diced jalapenos or serrano peppers into the bean and tomato mixture.
Serve the chili with a variety of toppings, such as shredded cheese, sour cream, or diced onions, to let everyone customize their own bowl.

Common Mistakes to Avoid

Overcooking the pork, which can make it tough and dry.
Not using enough liquid in the chili, which can make it thick and sticky.
Not letting the chili rest, covered, before serving, which can make the flavors seem disjointed and unbalanced.
Not using high-quality ingredients, which can result in a lackluster flavor and texture.
Not adjusting the seasoning to taste, which can make the chili seem bland or overseasoned.
Not serving the chili hot, which can make it seem unappetizing and uninviting.

Variations and Substitutions

Add some smoky flavor to your chili by incorporating 1-2 tablespoons of liquid smoke into the bean and tomato mixture.
Experiment with different types of protein, such as ground beef or chicken, to change up the flavor and texture of the chili.
Add some acidity to your chili by incorporating 1-2 tablespoons of apple cider vinegar or lemon juice into the bean and tomato mixture.
Incorporate some heat into your chili by adding 1-2 diced jalapenos or serrano peppers to the bean and tomato mixture.
Try using different types of beans, such as black beans or chickpeas, to change up the flavor and texture of the chili.
Add some freshness to your chili by incorporating 1/4 cup of chopped fresh herbs, such as cilantro or scallions, into the bean and tomato mixture.

What to Serve With Skillet Smoked Pork And Bean Chili

Serve the Skillet Smoked Pork And Bean Chili hot, garnished with chopped fresh herbs or scallions, if desired. You can also top it with shredded cheese, sour cream, or diced onions for added flavor and texture.

Some great sides to serve with the chili include crusty bread, cornbread, or a simple green salad. You can also serve it over rice or with some roasted vegetables, such as carrots or bell peppers, for a more filling meal.

Serve with crusty bread or cornbreadTop with shredded cheese, sour cream, or diced onionsServe over rice or with roasted vegetablesGarnish with chopped fresh herbs or scallions

Make-Ahead, Storage, Freezing and Reheating

Let the chili cool completely before refrigerating or freezing. The chili will keep in the fridge for up to 3-4 days and can be frozen for up to 3-4 months.

To reheat the chili, simply place it in a saucepan over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, stirring every 30 seconds, until hot and steaming.

If you're freezing the chili, make sure to label the container with the date and contents, and to store it in airtight containers or freezer bags to prevent freezer burn.

When reheating frozen chili, make sure to thaw it overnight in the fridge or thaw it quickly by submerging the container in cold water. Then, reheat it over low heat, stirring occasionally, until warmed through.

Frequently Asked Questions

What type of pork is best for this recipe?

Pork shoulder is the best type of pork for this recipe, as it becomes tender and flavorful with time. Look for a cut with a good balance of fat and lean meat, as this will help to keep the pork moist and juicy.

Can I use different types of beans in this recipe?

Yes, you can use different types of beans in this recipe, such as black beans or chickpeas, to change up the flavor and texture of the chili.

How long does it take to cook the chili?

The chili takes about 1 1/2 to 2 hours to cook, depending on the heat level and the tenderness of the pork. Use an instant-read thermometer to check the internal temperature of the pork, and make sure it reaches 190°F (88°C) for tender, fall-apart meat.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the pork and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

How do I store the leftover chili?

Let the chili cool completely before refrigerating or freezing. The chili will keep in the fridge for up to 3-4 days and can be frozen for up to 3-4 months.

Can I reheat the chili in the microwave?

Yes, you can reheat the chili in the microwave. Simply place it in a microwave-safe bowl, cover it with a paper towel, and heat it on high for 30-60 seconds, or until hot and steaming.

What are some good toppings for the chili?

Some good toppings for the chili include shredded cheese, sour cream, diced onions, and chopped fresh herbs. You can also serve it with a side of crusty bread or cornbread for a more filling meal.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply cook the chili, let it cool, and refrigerate or freeze it until you're ready to serve. Reheat it over low heat, stirring occasionally, until warmed through.

The Full Recipe

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