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Pork Rib Chili




Prep Time

5 min

Cook Time

30 min


Looking for a chili that’s a cut above the rest? This pork chili recipe swaps out the usual ground meat for succulent, slow-cooked pork ribs, creating a rich and savory depth of flavor. And the best part? It’s all made in one pot, so cleanup is a breeze. Just toss in the ingredients, let it simmer to perfection, and top with your favorite fixings for a truly unforgettable bowl of chili. Let’s get started!


  • Coleman Baby Back Pork Ribs
  • 2 cans mixed beans chili blend, 15 oz. each
  • 1 can diced tomatoes 14.5 oz.
  • 1 can tomato paste 6 oz.
  • 1 package medium spice chili seasoning
  • ¼ cup brown sugar BBQ sauce
  • ¼ cup finely diced green and red pepper
  • 1 ½ cups beef or chicken stock

Optional Toppings

  • Shredded cheese, sour cream, diced onions, fresh cilantro

Meghan It Up

Meet Meghan, the culinary mastermind behind "Meghan It Up"!

Hailing from Italy, Meghan’s love for cooking goes beyond just delicious food. She’s a devoted mother of two and a loving wife, infusing her blog with family stories and cherished traditions that celebrate her rich heritage.


In a large pot, heat to medium-low or use a Crock-Pot on medium.
Pull apart the meat from the baby back ribs into small to medium-sized shreds and chunks. Add to the pot.
Add diced onions and diced peppers. Stir and cook until softened, about 5 minutes.
Stir in tomato paste and cook for 2 minutes.
Add both cans of mixed beans (with their juices) and the can of diced tomatoes (with its juices) to the pot.
Add the chili seasoning and BBQ sauce. Stir well.
Pour in the beef or chicken stock and stir to combine all ingredients.
Bring the chili to a low boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes to allow the flavors to meld together.
Serve hot with your choice of toppings, such as shredded cheese, sour cream, diced onions, or fresh cilantro.

Products in This Recipe

Variations, Substitutions & Leftovers For This Recipe

Variations and Subs

Gluten-Free: Make it gluten-free by choosing certified gluten-free BBQ sauce, chili seasoning, and canned beans.

Smoky Chipotle: Amp up the smoky flavor with chipotle BBQ sauce and chipotle chili powder.

Sweet & Spicy: Drizzle in honey or maple syrup for a touch of sweetness, then add a pinch of crushed red pepper flakes for a fiery kick.

Wine Pairing

The robust flavors and velvety tannins of a Malbec create a symphony of taste when paired with the savory spice of pork rib chili, elevating both the wine and the dish to new heights.


Fridge: After the chili cools down, put it in a sealed container and keep it in the refrigerator. It’ll stay tasty for 3 to 4 days.

Freezer: To freeze, let the chili cool completely, then put it in freezer containers or bags, leaving a bit of space for it to expand. Write the date on it and freeze it for up to 2-3 months. When you’re ready to eat it, put the container in the fridge the night before to thaw.

Warming It Up: To enjoy your chili again, just put the amount you want in a pot and heat it slowly over low-medium heat, stirring it occasionally until it’s warmed through. Or, you can microwave single servings in safe bowls, stirring halfway through.

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