Pork Rib Chili with Corn Bread


Learn how to make chili with pork ribs with this tasty, hearty recipe. For chili and corn bread, stir together a quick corn bread topper while the chili is simmering in the slow cooker.

Pork Rib Chili with Corn Bread
Photo: Andy Lyons
Prep Time:
45 mins
Roast Time:
25 mins
Slow Cook Time:
10 hrs
Total Time:
11 hrs 10 mins


  • 2 red sweet peppers

  • 2 fresh poblano peppers

  • 1 garlic bulb

  • 2 tablespoon vegetable oil

  • 3 pound boneless pork country-style ribs

  • 3 15 ounce cans pinto beans, rinsed and drained

  • 1 28 ounce can crushed tomatoes

  • ½ cup chopped onion (1 medium)

  • ½ cup strong brewed coffee

  • 2 tablespoon chili powder

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • ½ teaspoon ground black pepper

  • 1 cup cornmeal

  • ¾ cup all-purpose flour

  • 3 tablespoon sugar

  • 2 ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 2 eggs, lightly beaten

  • 1 cup milk

  • ¼ cup butter, melted


  1. Preheat oven to 425°F. Cut sweet peppers and poblano peppers in half lengthwise;* remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a small ramekin or custard cup; drizzle with 2 teaspoons of the oil. Cover with foil. Roast peppers for 20 to 25 minutes or until charred and very tender. Roast garlic for 25 to 30 minutes or until garlic feels soft when squeezed. Bring foil up around peppers and let stand about 15 minutes or until cool. Remove and discard skins from peppers; chop peppers. Squeeze garlic from individual cloves.

  2. In an extra-large skillet heat the remaining 4 teaspoons oil over medium-high heat. Cook ribs, half at a time, in hot oil until brown. Drain off fat.

  3. In a 5- to 6-quart slow cooker combine roasted peppers, roasted garlic, beans, tomatoes, onion, coffee, chili powder, 1 teaspoon salt, cumin, and black pepper. Add ribs to mixture in cooker.

  4. Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 hours. Remove ribs. Using two forks, break ribs apart into serving-size pieces. Return ribs to cooker, stirring to combine.

  5. For corn bread topper, in a medium bowl stir together cornmeal, flour, sugar, baking powder, and 1/4 teaspoon salt. In a small bowl combine eggs, milk, and melted butter. Add egg mixture all at once to cornmeal mixture; stir just until moistened (mixture will be thin).

  6. If using low-heat setting, turn cooker to high-heat setting. Spoon corn bread topper evenly over mixture in cooker. Cover and cook about 1 hour more or until a wooden toothpick inserted in the center of corn bread comes out clean. (Do not lift cover during cooking.)


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


In a Hurry? Omit roasting the peppers and garlic. Simply seed and chop the fresh peppers and substitute 2 teaspoons bottled minced roasted garlic for the garlic bulb.

Nutrition Facts (per serving)

495 Calories
20g Fat
51g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 495
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 116mg 39%
Sodium 959mg 42%
Total Carbohydrate 51g 19%
Total Sugars 12g
Protein 28g
Vitamin C 59.4mg 297%
Calcium 223mg 17%
Iron 5mg 28%
Potassium 1052mg 22%
Folate, total 79.3mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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