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All Day Pork Loin Chili Recipe

All Day Pork Loin Chili

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (101)

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Total Reviews: 101

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  • on March 06, 2013

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    This was an excellent recipe! The pork loin is very tender and yummy! Chili is full of great flavors and I will be making this many more times!

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  • on March 06, 2013

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    Hands down the best Chili I've ever made. I made a double batch for a large family gathering and it GONE. I was a little shocked by that ; Two people asked for the recipe. I used a crock pot and left it on low for about 6 hours. Perfect. You can't go wrong. I've also added more beans than it called for to make it stretch farther and it didn't disturb the taste. Try this recipe, you will love it.

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  • on February 11, 2013

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    This has become one of our favorite casual party dishes. We've taken it to pot lucks, Super Bowl parties, etc. We had it last night for my brother-in-law's birthday gathering. Lots of well developed flavors. My wife uses all black beans rather than the mix with kidney beans. It's probably the tastiest chili recipe I've ever had. Though she's a big fan of heat, I am and many others are a bit wimpier in that area. She was kind enough to reduce the cayenne to one TSP. It still had plenty of spicy heat without being a four alarm mouth blaze as was the initial effort. She also makes it a day ahead (2hrs and then finishes with another hour on the stove on party day. Chili is always better the day after the ingredients get a chance to get to know one another a little better.

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  • on February 04, 2013

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    Found the recipe browsing through the FN site. Wow!!! Amazing mix of flavors and the tender pork loin was the best! I used this recipe and won my church's annual chili cookoff this year. Only things I changed were that I chopped the pork loin into smaller pieces. I didn't use the bourbon and didn't miss it. Reduced honey to 1/4 cup instead of 1/2. People still commented on the hint of sweet flavor and despite the cayenne, chili powder and jalapenos the spiciness was still subtle. This will definitely be a "keeper" recipe for me!

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  • on December 18, 2012

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    Really liked this chili. The pork loin was terrific. Next time I might even add a little more pork since it's a pretty inexpensive cut of meat. I like hot food so I didn't seed the jalapenos which was probably a mistake. The hotness may have overwhelmed some of the subtle flavors. The trick with hot foods is to try to give it a kick without overwhelming the dish. Based on other reviews I cut the honey to 2T and cut the pork into 1 inch cubes. Additionally I needed to add a couple of T of masa harina to thicken the chili. Will definitely make this chili again.

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  • on November 18, 2012

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    Call this pork and bean soup if your from Texas. Didn't have any bourbon. Instead I used some bourbon flavored bacon made by Wright. Rough chopped 2 slices and added some bacon rendorings.(about 3 Tab. Browned the pork cubes in that (cut the pork smaller. Remove pork and put in crock pot. Saute the onion and jalepaneos. Added the juice only from the canned tomatoes,black beans, and pinto beans and coffee to deglaze. Add to crock pot along with the tomatoes. Season to your taste. I used smoked chipotle powder, ground cumin, regular chili powder. Didnt measure just add to your liking. Added about 1 cup beef broth just to cover everything. Started the crock pot on high for about 30 min. Turn to low, cook for 3 to 4 hrs. Added the beans about 1 hour before serving to avoid overcooking them. Taste as it cooks; add more seasoning if its not hot enough. Serve with tobasco sauce if its still not hot enough. Everyone went back for seconds.

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  • on April 22, 2012

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    We really enjoy this chili. Tons of flavors; all good. We do cut the pork down a bit smaller, but other than that, it's great just like it is!!

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  • on December 16, 2011

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    Overall a good recipe. After tasting, I had to add a 6 oz can of tomato paste to thicken it a bit and to tailor the recipe to what my idea of chili is.
    Pork loin... 2 inch cubes? Really? That would be like having pork steaks floating in your chili. Half inch chunks worked better for me.

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  • on October 10, 2011

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    Overall, a pretty decent recipe. Here are some slight changes I'll make next time when I make this:
    Use 1 can pinto vs 2 (that's a personal preference, though, to what kind of beans you like
    Add a bottle (or maybe half bottle of a dark beer (or root beer if you prefer
    Add a can of corn (did it this time, personal preference, I love corn

    I also shredded the pork when it was almost cooked ... need to find a better way of doing that next time, though.

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  • on October 09, 2011

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    This is, hand-down, the best chili I've ever eaten....and everyone who tries it agrees. This stuff is GOOD! Modifications: I leave out the bourbon (didn't have any the first time I made it and didn't miss it, double the coffee, halve the honey, and substitute one can of white beans for kidney beans. It's spicy and sweet with a rich dark flavor from the coffee, and the pork melts in your mouth. I'm wondering about slipping in some cocoa powder and adding one more jalapeno...maybe next time! Make this chili for a crowd and you will win yourself fans for life.

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