Pork tenderloin chili is a hearty, tomato-based bowl with tender pieces of lean pork, beans, and warm spices. Browning the pork first builds savory flavor, while simmering it gently in the chili keeps it juicy without a long cook.
Ingredients
- 1 tablespoon olive oil
- 1 pound pork tenderloin, trimmed of silver skin and cut into ½-inch cubes
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper, optional
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1½ cups low-sodium chicken broth
- ¾ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 1 teaspoon apple cider vinegar or fresh lime juice
- Optional toppings: chopped cilantro, shredded cheese, sour cream, sliced scallions, or lime wedges
Instructions
- Prepare the pork. Pat the tenderloin dry with paper towels and trim away any silvery connective tissue. Cut it into evenly sized ½-inch cubes so the pieces cook at roughly the same rate. Season with the salt and black pepper.
- Brown in batches. Heat the oil in a heavy Dutch oven or large saucepan over medium-high heat. Add about half the pork in a single layer and brown it for 2 to 3 minutes, turning once or twice. It does not need to cook through at this point. Transfer it to a plate and brown the remaining pork. Avoid crowding the pan, which can make the meat steam rather than brown.
- Cook the vegetables. Reduce the heat to medium. Add the onion and bell pepper to the pot and cook for 4 to 5 minutes, stirring and scraping up browned bits. If the pan is dry, add a tablespoon of water or broth. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Toast the spices. Add the chili powder, cumin, smoked paprika, oregano, and cayenne, if using. Stir for about 30 seconds. Add the tomato paste and cook for another minute, stirring so it darkens slightly without scorching.
- Simmer the chili. Pour in the diced tomatoes and broth, scraping the bottom of the pot. Stir in both kinds of beans and return the pork and any accumulated juices to the pot. Bring the mixture just to a gentle boil, then lower the heat, cover partially, and simmer for 20 to 25 minutes. Stir occasionally; keep it at a quiet simmer rather than a vigorous boil, which can toughen the pork.
- Check and finish. Check several of the largest pork pieces with an instant-read thermometer. Cook until they reach 145°F, then remove the pot from the heat and let the pork rest in the hot chili for at least 3 minutes. If the chili is thinner than you like, simmer it uncovered for a few more minutes after the pork is cooked. Stir in the vinegar or lime juice, taste, and adjust the salt, pepper, or heat.
- Serve. Ladle into bowls and add toppings as desired. For the best texture, serve promptly while the pork is tender and the chili is hot.
Tips
- Trim carefully, not aggressively. Remove the tough silver skin, but leave small amounts of exterior fat in place; it helps keep the lean meat flavorful.
- Use a thermometer. Pork can be safely served at 145°F followed by a 3-minute rest. Check a few cubes, since smaller pieces may cook faster than larger ones.
- Control the consistency. For thicker chili, mash a few beans against the side of the pot or simmer uncovered briefly. Add broth a little at a time if it becomes too thick.
- Season at the end, too. Broth, canned tomatoes, and beans vary in saltiness. Taste after simmering before adding more salt, and add vinegar or lime gradually for brightness.
Serving Suggestions
Serve the chili in warm bowls with cornbread, rice, or tortilla chips for soaking up the broth. A simple green salad or sliced avocado makes a fresh contrast. Set out toppings such as cilantro, shredded cheddar or Monterey Jack, sour cream, scallions, and lime wedges so everyone can finish their bowl to taste. If serving a crowd, keep the chili hot in a slow cooker on its warm setting and follow standard food-safety guidance: hot food should stay at 140°F or above, and should not sit at room temperature for more than 2 hours (or 1 hour when the room is hotter than 90°F).
Variations
Use black beans in place of either bean, keeping the total amount about the same. For more vegetables, stir in a cup of corn during the last 5 minutes or add a diced jalapeño with the bell pepper. To make the chili milder, leave out the cayenne and choose a mild chili powder; for more heat, add cayenne a pinch at a time or serve hot sauce alongside. You can also replace the chicken broth with vegetable broth. Avoid substituting pork shoulder without changing the method: it needs a much longer braise than tenderloin.
Storage and Reheating
Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. They keep for 3 to 4 days in a refrigerator at 40°F or below. Reheat only the portion you plan to eat on the stove over medium-low heat, stirring occasionally, until it reaches 165°F; add a splash of broth or water if needed. In a microwave, cover loosely, stir partway through, and heat until steaming throughout and 165°F. Cool chili promptly before freezing in airtight containers, leaving a little space for expansion. For best quality, use frozen chili within 2 to 3 months and thaw it in the refrigerator before reheating. Do not leave reheated leftovers at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make pork tenderloin chili ahead?
Yes. Cook it, cool it promptly in shallow containers, and refrigerate it for up to 3 to 4 days. The flavors often meld overnight. Reheat gently to 165°F, adding a little broth if it has thickened.
Can I use pork loin instead of tenderloin?
Yes, if you cut it into similar small cubes and check it with a thermometer. Pork loin is also lean, but it may take a little longer to reach 145°F. Do not assume it is done based only on the simmer time.
Why is my pork tough?
Tenderloin is lean and can turn dry if it is boiled hard or cooked well past 145°F. Keep the pot at a gentle simmer, cut the meat evenly, and check its temperature before extending the cooking time.
Can I make this chili in a slow cooker?
For better flavor, brown the pork and cook the vegetables and spices on the stovetop first, then transfer everything to the slow cooker. Cook on low until the pork reaches 145°F, checking early because tenderloin cooks faster than stew meat. Slow cookers vary, so do not rely on a fixed time alone; avoid holding the pork on high heat after it is done.
Can I make it without beans?
Yes. Leave them out and reduce the broth by about ½ cup for a thicker result, or add extra diced bell pepper or corn. Adjust the seasoning after simmering, since removing beans changes the amount and texture of the finished chili.
Is pork tenderloin chili spicy?
With the optional cayenne omitted, it is generally mild to medium, depending on the chili powder. Check the label on your spice blend, then add cayenne or hot sauce gradually if you want more heat.