Kansas Beer-Braised Pork and Bean Chili


Soup, Chili & Stew
Kansas Beer-Braised Pork and Bean Chili

Primary Media

User Rating

4.19 out of 5 stars
Rate it:
16 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Chef Kelly uses beer-braised pork to give this tasty chili a twist. Country-style ribs from the shoulder region of the pig are especially succulent and perfect for chili.

    Recipe Tags

    Servings and Ingredients

    Serves 10
    2 ½ lbs.country style pork ribs, deboned and chopped
    Hy-Vee kosher sea salt, to taste
    Hy-Vee black pepper, to taste
    2 tbsp.Hy-Vee Select olive oil, divided
    1large yellow onion, diced
    2(12-oz. each) bottles light craft beer, such as Free State's Wheat State Golden, or 3 c. Hy-Vee 33%-less sodium chicken broth
    1(32-oz.) pkg. Hy-Vee beef stock
    1(28-oz.) can Hy-Vee petite cut diced tomatoes
    1(12-oz.) can Hy-Vee tomato paste
    1 to 3 tbsp pureed chipotle peppers in adobo sauce
    5(15-oz. each) cans Hy-Vee no-salt-added black beans, drained and rinsed
    1(19-oz.) bag Hy-Vee frozen sweet potato fries
    Mexican crema, or sour cream, for serving
    Fresh cilantro, finely chopped, for garnish

    Things To Grab

    • Dutch oven
    • Paper towels
    • Plate


    1. Season pork with salt and pepper. In a Dutch oven, heat 1 tablespoon olive oil over medium heat. Working in batches, cook pork until browned on all sides, about 5 minutes per batch. Transfer pork to a paper-towel lined plate.
    2. In the same Dutch oven, warm remaining olive oil over medium heat and cook onions 3 minutes or until softened. Add cooked pork and beer; bring to a boil. Reduce heat to maintain a simmer and simmer 1 hour.
    3. Add beef stock, tomatoes, tomato paste, chipotle pepper puree and beans; simmer 1 hour. Season to taste with salt and pepper.
    4. Meanwhile, prepare sweet potato fries according to package directions.
    5. To serve, top chili with Mexican crema, fresh cilantro and serve with a side of sweet potato fries.

    Nutrition facts


    530 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 85mg
    • Sodium: 570mg
    • Total Carbohydrates: 58g
    • Protein: 40g

    Daily Values

    Vitamin A 50%
    Vitamin C 30%
    Iron 30%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Fall 2016.