Kansas Beer-Braised Pork and Bean Chili


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

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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.

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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
1 large 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.