Slow Cooker Ground Pork and Pinto Bean Chili Step-by-step instructions

Before you start

Before you start, drain and rinse the pinto beans if using canned. Measure out the chili seasoning and have the crushed tomatoes ready. No other prep is needed; the slow cooker does the rest.

If you want to brown the ground pork first for extra flavor, you can, but it's not necessary—the slow cooker will cook it thoroughly.

Instructions

Building the Base

1. 1Add Pork to Slow Cooker
   Place the ground pork in the slow cooker, breaking it into crumbles with your hands or a spoon. Spread it evenly across the bottom.
   Look for The pork should be in small, even crumbles.
   Tip For easier cleanup, use a slow cooker liner.
2. 2Add Pinto Beans
   Pile the drained and rinsed pinto beans over the pork. No need to stir yet.
   Look for The beans should cover the pork completely.
   Tip Rinsing the beans removes excess sodium and canned flavor.
3. 3Season with Chili Seasoning
   Sprinkle the chili seasoning evenly over the beans and pork. If you like it spicier, add a pinch of cayenne or red pepper flakes.
   Look for The seasoning should coat the top layer.
   Tip Adjust the amount of seasoning to your heat preference.
4. 4Pour Over Crushed Tomatoes
   Pour the crushed tomatoes over everything. Do not stir; the tomatoes will create a layer that helps keep the pork moist while cooking.
   Look for The tomatoes should cover the beans and pork completely.
   Tip Using plain crushed tomatoes lets the seasoning shine.

At the end of this phase, the slow cooker contains layers: pork on the bottom, beans in the middle, seasoning sprinkled over, and tomatoes on top.

The colors are distinct and vibrant—pink pork, light beans, red tomatoes. The seasoning should be visible as a dusty layer. Everything is ready to cook.

Slow Cooking

5. 5Cook on Low
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork is fully cooked and the flavors have melded.
   Look for The chili will be bubbling around the edges and fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Low and slow gives the best flavor and tender pork.
6. 6Stir and Check Temperature
   Once the cooking time is up, stir the chili well. Check that the internal temperature of the pork reaches 160°F (71°C) using an instant-read thermometer.
   Look for The pork should be browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the temperature is below 160°F (71°C), continue cooking for 30 more minutes and check again.

After several hours on low, the chili should be bubbling gently around the edges. The aroma of chili powder and tomatoes fills the kitchen. The pork is cooked through and the beans have absorbed the sauce. The chili looks thick and hearty, with the ingredients melding together into a cohesive dish.

Finishing and Serving

7. 7Let Rest and Serve
   Let the chili rest for 5 minutes before serving. Ladle into bowls and enjoy as is, or with your favorite toppings.
   Look for The chili will thicken slightly as it rests.
   Tip Serve with cornbread or tortilla chips for a complete meal.

The chili is now a deep red, thick, and fragrant. The pork is tender and the beans are soft. Stir it well to combine all the layers. Let it rest briefly before serving. The chili should be piping hot and ready to ladle into bowls, with the flavors fully developed.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends cooking time. Resist the urge to stir constantly; the layering is intentional.

Another mistake is using too much liquid—the tomatoes provide enough moisture, so no additional broth or water is needed. Also, be sure to drain the beans, as the liquid from the can can make the chili too thin.

How to tell it’s done

The chili is done when the pork is fully cooked and reaches an internal temperature of 160°F (71°C). The pork should be tender and easily broken apart with a spoon.

The beans should be soft but not mushy, and the chili should be thick and aromatic. Let it rest for a few minutes before serving to allow the flavors to settle.

• Ground meat: 160°F (71°C) in the thickest part