Pork Chili with Beans and Cornbread is a hearty, comforting meal that combines the rich, savory flavors of tender pork, beans, and spices with the sweet, crumbly goodness of homemade cornbread. This dish is perfect for chilly evenings, family dinners, or casual gatherings where you want something filling and flavorful. The chili is robust and slightly spicy, while the cornbread adds a soft, buttery contrast that makes every bite satisfying.
What makes this recipe special is the balance of flavors and textures. The slow-cooked pork absorbs the chili spices, creating a deep, meaty flavor, while the beans add heartiness and body. Cornbread serves as both a side and a scoop, making this dish both fun and comforting to eat. This classic combination of chili and cornbread is a timeless pairing that never fails to impress.
I love this recipe because it’s incredibly flavorful, filling, and brings together the best of rustic, home-cooked comfort food. The pork is tender and juicy, the beans are perfectly cooked, and the chili has just the right amount of spice to warm you up without overpowering the other flavors. The cornbread adds sweetness and a soft texture that balances the robust chili.
It’s also flexible and easy to prepare, perfect for busy weeknights or meal prepping for the week. It’s a recipe that feels indulgent yet wholesome, and it’s always a hit with both adults and kids.
Pork Chili with Beans and Cornbread is a must-try because it combines bold, comforting flavors with ease of preparation. The richness of the pork, the creaminess of the beans, and the slight sweetness of the cornbread make this dish irresistible. It’s perfect for warming up on a cold day, feeding a crowd, or creating a meal that everyone will remember. The combination of protein, fiber, and carbohydrates makes it satisfying and complete.
Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6 servings
Calories: Approximately 550 kcal per serving
Course: Main Course
Cuisine: American / Comfort Food
For the Pork Chili
1 lb (450 g) pork shoulder or pork tenderloin, cut into small cubes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
2 tablespoons tomato paste
1 cup chicken or vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
For the Cornbread
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
2 large eggs
¼ cup melted butter or vegetable oil
For Garnish (Optional)
Chopped green onions
Shredded cheddar cheese
Sour cream
Step 1: Prepare the Pork Chili
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add cubed pork and brown on all sides. Remove pork and set aside.
Step 2: Sauté Vegetables
In the same pot, add onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened. Return pork to the pot.
Step 3: Add Beans and Tomatoes
Stir in kidney beans, black beans, diced tomatoes, tomato paste, and chicken broth. Mix well to combine.
Step 4: Season the Chili
Add chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to distribute spices evenly. Bring to a simmer, then reduce heat to low. Cover and cook for 45–50 minutes, stirring occasionally, until pork is tender and flavors are well combined.
Step 5: Prepare Cornbread
Preheat the oven to 400°F (200°C) if not already done. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and melted butter or oil. Pour wet ingredients into dry ingredients and stir until just combined. Pour batter into a greased 8x8-inch baking dish. Bake for 20–25 minutes or until golden brown and a toothpick inserted comes out clean.
Step 6: Serve
Serve the pork chili hot in bowls with a slice of cornbread on the side. Garnish with chopped green onions, shredded cheddar, or a dollop of sour cream if desired.
Serve this hearty pork chili with warm cornbread as a main dish. The cornbread can be used to scoop the chili, or served on the side. It pairs well with a fresh green salad, steamed vegetables, or a light slaw to balance the richness.
Use pork shoulder for the juiciest, most flavorful chili. Adjust the chili powder and cayenne to your preferred spice level. Let the chili simmer slowly to develop deeper flavors. For extra richness, add a splash of beer or a teaspoon of brown sugar. Avoid overmixing the cornbread batter for a light, fluffy texture.
Spicy Version: Add jalapeños or hot sauce to the chili.
Vegetable Version: Add diced zucchini, carrots, or corn to the chili.
Cheesy Cornbread: Fold shredded cheddar into the cornbread batter before baking.
Slow Cooker Version: Combine all chili ingredients in a slow cooker and cook on low for 6–8 hours.
Smoky Flavor: Use smoked paprika or chipotle powder for a smoky chili.
Refrigeration: Store chili in an airtight container for up to 4 days. Cornbread can be stored separately at room temperature for 2–3 days.
Freezing: Freeze chili in airtight containers for up to 2 months. Freeze cornbread wrapped in foil or plastic for up to 1 month. Reheat chili on the stovetop and cornbread in the oven or microwave.
Large pot or Dutch oven
8x8-inch baking dish for cornbread
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons
Pork Chili with Beans and Cornbread is a hearty, comforting, and flavorful meal perfect for family dinners or casual gatherings. Tender pork, savory beans, and a rich chili sauce paired with sweet, fluffy cornbread create a classic combination that’s satisfying and versatile. This recipe is easy to prepare, customizable, and guaranteed to become a favorite for anyone who loves bold, comforting flavors.
Pork Chili with Beans and Cornbread is a hearty, comforting meal that combines the rich, savory flavors of tender pork, beans, and spices with the sweet, crumbly goodness of homemade cornbread. This dish is perfect for chilly evenings, family dinners, or casual gatherings where you want something filling and flavorful. The chili is robust and slightly spicy, while the cornbread adds a soft, buttery contrast that makes every bite satisfying.
