Pork and sausage chili

Pork and sausage chili

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Connie Veneracion


  • 500 grams pork belly skin on
  • 1 Spanish chorizo about 90 grams
  • 2 onions
  • 4 cloves garlic
  • 3 to 4 bird’s eye chilies
  • 1 can whole stewed tomatoes
  • 1 cup bone broth
  • 4 sprigs fresh oregano
  • 1/2 teaspoon ground cumin
  • 1 can kidney beans
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • sugar to taste


  • Cut the pork belly into one-inch cubes.
  • Thinly slice the chorizo.
  • Roughly chop the onion, mince the garlic and finely chop the chilies.
  • Strip the oregano leaves from the stems.
  • Heat the olive oil in a pan. Add the pork and sausage slices. Cook until the pork cubes start to brown along the edges.
  • Add the onions, garlic, chilies, cumin and oregano. Season with salt and pepper. Cook, stirring, until the onion bits start to turn soft.
  • Pour in the stewed tomatoes and broth. Stir. Taste. Add a bit more salt and pepper. Bring to the boil, cover, lower the heat and simmer for an hour.
  • Taste the sauce. Add more salt and pepper, if needed. Add sugar to balance the flavor.
  • Add the kidney beans.
  • Continue simmering for another 30 minutes until the sauce has reduced and thickened considerably.
  • Serve the pork and sausage chili hot with rice or bread.