Pork rib chili is an amped-up version of classic chili, but instead of ground meat, we've added in tender, flavorful cooked rib meat as its star ingredient. Making this chili as easy as can be since it's all in one pot. Simply add in all the ingredients, simmer, and serve with your favorite toppings. So let's get cooking!
Chili is a spicy and hearty stew-like dish that originated in the southwestern United States. It is characterized by its rich flavors and warming spices. Traditional recipes often feature a base of meat (like this recipe), tomatoes, beans, and chili peppers. There are so many variations and you can find quite a few here on Meghan It Up. Chili is typically served with toppings like cheese, sour cream, or diced onions and enjoyed with cornbread or crackers.
Check out some of my other chili recipes like my award winning chili recipe and white bean turkey chili.
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🌟 Why You'll Love this Recipe
- Succulent Rib Meat: Featuring tender, cooked rib meat as the star, this chili promises a flavorful experience that's both satisfying and indulgent.
- One-Pot Wonder: With all ingredients combined in a single pot, cooking becomes a breeze, making this recipe perfect for those seeking simplicity without sacrificing taste.
- Endless Customization: From spice levels to toppings, this chili is highly adaptable, ensuring it suits everyone's palate while offering endless possibilities for personalization.
🥘 Ingredients
The rib meat takes center stage for its tender texture and rich flavor, while the blend of mixed beans, diced tomatoes, and savory spices adds depth and complexity to this irresistible chili recipe.
- Pork ribs, cooked
- Onion, diced
- Diced tomatoes
- Mixed beans (chili blend), canned
- Tomato paste
- Medium chili seasoning
- BBQ sauce
- Green and red pepper, finely diced
- Beef or chicken stock
See recipe card for quantities.
🔪 Instructions
Step 1: Sauté onions and peppers. Add tomato paste and cook briefly.
Step 2: Add pre-cooked pork ribs, diced tomatoes, mixed beans, BBQ sauce, and chili seasoning.
Step 3: Bring to a boil, then simmer for 30 minutes.
Step 4: Serve hot with toppings.
👩🏼🍳 Chef's Tip
- For extra depth of flavor, consider searing the pork ribs meat in the pot before adding the other ingredients. This step adds a delicious caramelized crust to the meat, enhancing the overall taste of the chili.
📖 Substitutions & Variations
- Gluten-Free Variation: Use certified gluten-free BBQ sauce, chili seasoning, and canned beans to make this recipe suitable for those following a gluten-free diet.
- Spicy Chipotle Twist: Use chipotle BBQ sauce and chipotle chili powder for a smoky kick.
- Sweet Heat Sensation: Add honey or maple syrup for sweetness, with crushed red pepper flakes for heat.
🍴 Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
- Cutting board and knife
- Measuring cups and spoons
💭 Recipe FAQs
For this recipe, I recommend cooking the ribs ahead of time from scratch. Coleman Natural has a great recipe. You could also buy pre cooked ribs.
Yes, feel free to use your favorite variety of beans or whatever you have on hand. Kidney beans, black beans, or pinto beans would work well in this recipe.
Absolutely! This chili actually tastes even better the next day as the flavors have had time to meld together. Simply store it in an airtight container in the refrigerator and reheat it when ready to serve
🥣 Storage & Reheating
Storage: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: Allow the chili to cool completely before transferring it to freezer-safe containers or zip-top bags, leaving some room for expansion. Label with the date and store in the freezer for up to 2-3 months. To thaw, place the container in the refrigerator overnight.
Reheating: To reheat, simply transfer desired portion to a pot and heat over medium-low heat until warmed through, stirring occasionally. Alternatively, microwave individual servings in microwave-safe bowls, stirring halfway through heating time.
🍷 Wine Pairing
The bold fruitiness and smooth tannins provide a perfect contrast to the savory richness and spiciness of pork rib chili, enhancing its flavors and making for a delightful pairing.
👩🏼🍳 Top Tips
- Opt for Pre-cooked Ribs: Using pre-cooked ribs saves time and if you're a beginner cook, just easier all around.
- Taste and Adjust: Regularly taste the chili as it simmers, adjusting seasoning as needed for the perfect balance of flavors.
- Allow for Simmering: Let the chili simmer for at least 30 minutes to meld flavors; longer simmering intensifies taste. Stir occasionally to prevent sticking.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
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Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 cans mixed beans chili blend, 15 oz. each
- 1 can diced tomatoes 14.5 oz.
- 1 can tomato paste 6 oz.
- 1 package medium spice chili seasoning
- ¼ cup brown sugar BBQ sauce
- ¼ cup finely diced green and red pepper
- 1 ½ cups beef or chicken stock
- Optional toppings: shredded cheese, sour cream, diced onions, fresh cilantro
Instructions
- In a large pot, heat to medium-low or use a Crock-Pot on medium.
- Pull apart the meat from the baby back ribs into small to medium-sized shreds and chunks. Add to the pot.
- Add diced onions and diced peppers. Stir and cook until softened, about 5 minutes.
- Stir in tomato paste and cook for 2 minutes.
- Add both cans of mixed beans (with their juices) and the can of diced tomatoes (with its juices) to the pot.
- Add the chili seasoning and BBQ sauce. Stir well.
- Pour in the beef or chicken stock and stir to combine all ingredients.
- Bring the chili to a low boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes to allow the flavors to meld together.
- Serve hot with your choice of toppings, such as shredded cheese, sour cream, diced onions, or fresh cilantro.
Video
Notes
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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