While we may not be able to experience game day with all of its tailgate glory, we can recreate some of that goodness at home. We collaborated with The South Dakota Pork Producers Council this month to bring you this slow cooker pork and bacon chili recipe that’s perfect for game day.
It doesn’t get much easier than dumping ingredients in the slow cooker, right? Set that baby on low and let it cook while you finish getting ready for the big day. It’s sure to be a crowd-pleaser, even if that crowd is a little more intimate than previous years.
Did you know – pigs eat about 200,000 tons of soybean meal every year? Soybeans are truly part of the food chain in so many ways. Who would have known they could be involved in pork & bacon chili too? Read our blog , The Well-Travelled Soybean for more on soybean usage.
We know this sports season doesn’t look or feel the same and it’s sure to come with some new traditions. Let this chili be one of those new traditions. Enjoy!
For more information on The South Dakota Pork Producers Council, make sure to head over to their website. If you’re looking for more great game day food, check out our recipes for The BEST Creamy Guacamole and Chicken Cordon Bleu Bites.
Game Day Pork & Bacon Chili at Home
- 1 1/2 lb pork loin roast cut into 3/4 inch dice
- 8 oz Bacon thick-cut, 5 slices, cut into 1/4 inch strips
- 1 Onion cut into 1/2 inch dice
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 29 oz roasted tomatoes diced
- 30 oz cannellini beans
- 1/2 cup sour cream
- 2 Scallions
- In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 9-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
- Add the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase heat to medium-high, add the pork, and cook, stirring occasionally until the onions are tender, 6-8 minutes. Mix in the chili powder and paprika.
- Transfer onion and pork mixture to the slow cooker. Add the bacon. Stir in the tomatoes (with juices). Stir in the beans. Cook on high for 1 hour or on low for 3 hours. Serve the chili with sour cream and scallions.