Slow-Simmered Pork Chili with Beans

Slow-Simmered Pork Chili with Beans brings bold, cozy flavor to the table with tender pork, hearty beans and a rich, deeply spiced broth.

A surprising splash of strong coffee and unsweetened cocoa powder adds depth and warmth without overpowering the classic chili vibe. It’ll become one of your favorite Pork Recipes!

I’ve included slow cooker and instant pot cooking directions for you, too!

This post contains affiliate links.

Long, gentle simmering breaks the pork down until it shreds effortlessly and soaks up every bit of smoky, savory goodness.

Perfect for chilly evenings or casual gatherings, this chili delivers comfort in every spoonful.

Why You’ll Love This Chili Recipe

Slow-Simmered Pork Chili with Beans is a hearty, comforting chili that’s rich in flavor and perfect for a cozy meal.

• Tender, shredded pork: Slow-simmering makes the pork melt-in-your-mouth delicious.
• Complex, smoky flavors: Cocoa, coffee, smoked paprika and chili powder create depth and warmth.
• Hearty beans: Kidney and Great Northern beans make this chili filling and satisfying.
• Easy toppings: Finish with shredded Mexican cheese and diced red onion for extra flavor and texture.

This chili is perfect for a chilly day, a casual dinner or a crowd-pleasing meal.

Another personal favorite pork recipe is Slow Cooker Pulled Pork Sandwich – we make these about every other week in our house!

What Goes with Pork Chili

Slow-simmered pork chili with beans pairs perfectly with simple, hearty sides that complement its rich, smoky flavors.

Suggested pairings:

• Cornbread: Sweet or savory cornbread balances the chili’s smoky, spicy depth.
• Mexican Rice or Cilantro Lime Rice: Adds a light, fluffy base to soak up the chili.
• Tortilla Chips or Crispy Corn Tortillas: Crunchy texture contrasts the tender chili.
• Fresh Salad: A crisp green salad with lime vinaigrette refreshes the palate.
• Sautéed or Roasted Vegetables: Peppers, zucchini or corn echo the chili’s flavors without overpowering.
• Creamy Avocado or Guacamole: Smooth avocado cools the spice and adds richness.
• Pickled Jalapeños or Radishes: Provides a tangy, zesty kick that enhances the chili’s warmth.

Pairing these sides ensures a full, satisfying meal while letting the chili shine as the star of the table.

Pork Chili Ingredients

Prep time: 25 minutes
Cook time: 3 hours
Total time: 3 hours 25 minutes
Servings: 6–8 servings

• pork boneless pork loin roast 
• sea salt & black pepper, to taste
• extra virgin olive oil
• medium red onion
• dark cocoa powder, unsweetened
• chili powder
• ground cumin
• smoked paprika
• garlic powder
• dried oregano
• strong black coffee
• can diced tomatoes with green chilis
• cans dark kidney beans
• can Great Northern beans
• strained tomatoes

Kitchen Tools You’ll Need

Here’s a rich, slow-simmered pork chili that blends tender shredded pork with warm spices, beans, and a deep coffee-enhanced tomato base.

Here are the kitchen tools you’ll need:

• Cutting board: to trim and portion the pork loin.
• Sharp knife: for cutting the pork and dicing the onion.
• Large Dutch oven or heavy-bottomed pot: to brown, simmer and cook the chili evenly.
• Wooden spoon or sturdy spatula: for stirring the spices, beans and pork while cooking.
• Measuring cups and spoons: to accurately measure spices, coffee, and tomatoes.
• Can opener: to open the canned tomatoes and beans.
• Forks: to shred the cooked pork before returning it to the pot.

With these tools on hand, you’ll be set to create a hearty, deeply flavored pork chili that’s perfect for slow, cozy meals.

How To Make Pork Chili

Remove the pork roast from the refrigerator 30 minutes to 2 hours before cooking, trim excess fat, cut into four equal pieces, season with salt and black pepper, and set aside.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add the red onion, cocoa powder, chili powder, cumin, smoked paprika, garlic powder and oregano, season with salt and black pepper and stir to combine.

Cook, stirring occasionally, until the onion softens and the spices become fragrant, about 3–4 minutes, then deglaze the pot with coffee, scraping the bottom to release any browned bits.

Add the diced tomatoes with chilis, kidney beans, white beans, strained tomatoes and seasoned pork, stirring to combine.

Bring the mixture to a gentle boil, then reduce heat to low, cover and simmer for 2½–3 hours, stirring occasionally, until the pork is very tender and easily shreds.

Remove the pork, shred with two forks, return it to the pot and simmer uncovered for 10–15 minutes to allow the flavors to blend.

Serve warm topped with shredded Mexican cheese blend and diced onion.

Tip: For a thicker chili, stir in a cornstarch slurry made with hot liquid from the pot and simmer until thickened.

Slow Cooker Pork Chili Option

If you’d prefer to make your pork chili in a slow cooker, follow these directions:

Prepare the pork roast in the Dutch oven as directed up to adding beans, chilis and tomatoes. Move the pork and onion to your slow cooker.

Add the diced tomatoes with chilis, kidney beans, white beans, strained tomatoes and seasoned pork to the slow cooker and stir to combine.

Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the pork is very tender and shreds easily.

Remove the pork, shred with two forks, return it to the slow cooker and stir, then let cook uncovered for 10–15 minutes to allow the flavors to blend.

If you love making dinner in your slow cooker, jump into these Pork Crockpot Recipes!

Instant Pot Cooking Option

Remove the pork roast from the refrigerator 30 minutes to 2 hours before cooking, trim excess fat, cut into four equal pieces, season with salt and black pepper, and set aside.

Select the “Sauté” function on the Instant Pot and add olive oil, then add the red onion, cocoa powder, chili powder, cumin, smoked paprika, garlic powder, and oregano, season with salt and black pepper, and stir to combine.

Cook, stirring occasionally, until the onion softens and the spices become fragrant, about 3–4 minutes, then deglaze with coffee, scraping the bottom to release any browned bits, and press “Keep Warm/Cancel.”

Add the diced tomatoes with chilis, kidney beans, white beans, strained tomatoes, and seasoned pork, stir to combine, secure the lid, and set the vent to “Sealing.”

Cook on “Manual” at High Pressure for 55 minutes.

Allow a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure, remove the lid, shred the pork with two forks, stir, and let sit for 5–10 minutes before serving warm with shredded Mexican cheese blend and diced onion.

More Chili Recipes

Discover more chili recipes that bring bold, hearty flavors to your meals.

• BBQ Chili
• Chili Cornbread Casserole
• Chili Con Carne
• White Chicken Chili
• Slow Cooker Chili
• Steak Chili
• Chipotle Veggie Chili

For more inspiration, these 25 Flavor-Packed Chili Recipes will satisfy your tastebuds.