Pork, Beans & Beer Chili

Pork, Beans & Beer Chili

3 Reviews
From: EatingWell Magazine, September/October 1996

Cumin, chipotle chile and oregano infuse this pork and pinto bean chili with lots of flavor.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ tablespoons canola oil, divided
  • 1½ pounds pork tenderloin, trimmed and cut into ½-inch cubes
  • Salt & freshly ground pepper, to taste
  • 1 large onion, diced
  • 2 bell peppers, red, yellow or green, coarsely chopped
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon minced chipotles in adobo sauce, or 2 fresh jalapeño peppers, seeded and minced
  • 1½ teaspoons dried oregano
  • 1 12-ounce bottle beer, preferably Mexican
  • 2 15-ounce cans pinto beans, rinsed
  • 1 14-ounce can plum tomatoes, juice reserved, tomatoes, chopped
  • 2 tablespoons lime juice
  • Chopped scallion greens, or fresh cilantro for garnish


  • Active

  • Ready In

  1. Heat 1½ teaspoons oil in a Dutch oven over high heat. Season pork with salt and pepper and add half of it to the pot. Cook, stirring occasionally, until browned on all sides, 4 to 6 minutes. Transfer the meat to a plate lined with paper towels; repeat with another 1½ teaspoons of the oil and the remaining meat.
  2. Reduce the heat to medium and add the remaining 1½ teaspoons oil; heat until hot. Add onion and bell peppers; cook, stirring, until the vegetables begin to soften, about 5 minutes. Add tomato paste, garlic, cumin, chipotle (or jalapenos), and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes. Slowly stir in beer, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
  3. Stir in beans, tomatoes and their liquid, and the reserved pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the pork is tender and the sauce has thickened slightly, about 30 minutes. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve.

Nutrition information

  • Per serving: 313 calories; 8 g fat(1 g sat); 7 g fiber; 28 g carbohydrates; 29 g protein; 90 mcg folate; 62 mg cholesterol; 5 g sugars; 0 g added sugars; 1,390 IU vitamin A; 62 mg vitamin C; 78 mg calcium; 3 mg iron; 310 mg sodium; 767 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (28% dv), Folate (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, 1½ vegetable, 3½ lean meat, ½ fat

Reviews 3

November 11, 2012
profile image
By: EatingWell User
Easy and tasty! Very tasty and easy to make, I was afraid the pork would be dry but it was not at all. I used chicken broth instead of the beer and added a can of green chilis. I doubled the chipotle and it's still not spicy, I will try this again with about 4 tablespoons of minced chipotle in Adobo. One important tip, I cooked this uncovered instead of covered for about 40-45 minutes instead of 30, I like very thick soups and chilis, if I had cooked it with the top on as directed, I feel it would have retained too much liquid. I will make this again.
November 02, 2009
profile image
By: EatingWell User
This was such a comfort Chili on a rainy cool autumn day! Ans quite easy to prepare. Since I roasted my bell peppers the day before.Very Delicious. Thank You for this one!!!
October 21, 2009
profile image
By: Cassie
Haven't used the recipe yet. Will make a comment after I've prepared it.
More Reviews