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World Champion White Pork Chili

World Champion White Pork Chili

This recipe outlines our Whole Hog Chili, our white pork chili that won the International Chili Society’s 2022 World Open Chili Championship with a perfect score. Not only did it win the Chili Championship, but it was also the 2022 People’s Choice winner and is the 3-time People’s Choice winner at the River Falls, Wisconsin Chili Crawl for the past three years in a row.

white pork chili

This video shows a version of the recipe utilizing meat from a suckling pig, while the regular White Pork Chili Competition version is below.


This recipe for White Pork Chili takes the flavors of slow-smoked pork and combined them with the creaminess of Gruyere Cheese, white wine and spicy notes from charred peppers and corn to create a sultry chili unlike any other.


  • 1 Pound Smoked Pork, chopped
  • 2 Bratwursts, smoked and chopped fine
  • 1 pound bacon, cooked, chopped fine.
  • 2 Medium Green Peppers
  • 2 Anaheim Peppers
  • 1 Jalapeno Pepper, diced fine
  • 1 Medium Onion, diced
  • 1 large clove Garlic, Minced
  • 1.5 sticks, butter
  • 4 ears Sweet Corn
  • 4 Tbsp Croix Valley Garlic Barbecue Booster
  • 8 oz Cream Cheese
  • 8 oz Gruyere Cheese, shredded
  • 1 pint Half & Half
  • 2 (15 oz) cans Great Northern Beans
  • 2 (15 oz) cans Pinto Beans
  • 8 oz White Wine
  • Croix valley Memphis BBQ Dry Rub


  1. Begin by preparing smoked pork, grilled brats and cooked bacon, all chopped fine for even distribution throughout the chili.
  2. Remove tops and bottoms of green pepper (dice these and set aside) and remove seeds. Cut Anaheim peppers in half and remove seeds and ribs. Oil peppers with cooking oil spray and place on grill until charred and tender. Shuck corn, oil with cooking oil spray and place on grill. Cook until charred and tender. Once cooked, dice peppers and remove corn from cob.
  3. Place ½ stick butter in stock pot on the stove or grill over medium heat. Add diced onion and wine cook until onions begin to become translucent. Add garlic and cook additional 5 minutes on low heat. Add 1 stick butter and block of cream cheese to the pan. Add raw green peppers (from tops and bottoms) and diced, raw jalapeno (seeds and stem removed). Once butter and cream cheese are melted, stir in the pint of Half and Half. Add shredded cheese and melt into mixture.
  4. Once cheese is melted, add diced, charred peppers, corn and all diced meats. Adjust heat to simmer and add 4 Tbsp (2 capfuls) of Barbecue Booster. When chili is thoroughly heated through, it’s ready to serve.

To add additional flavor, season with a sprinkle or two or Memphis Dry Rub before plating!

Makes about 2 gallons of White Pork Chili.


Pork chili is a classic dish that has been enjoyed for generations, but its origins are somewhat of a mystery. Some food historians believe that pork chili has its roots in Mexico, where the combination of pork and chili peppers has been a staple for centuries. Others believe that pork chili has its origins in the southwestern United States, where the dish was popularized by cowboys and ranchers. Regardless of its origins, one thing is for sure: pork chili has become a beloved dish that is enjoyed all over the world.

pork chili

The history of pork chili can be traced back to the early days of the American West, where cowboys and ranchers were known to make a simple stew of pork and chili peppers. This hearty and flavorful dish was easy to make and could be cooked over an open fire, making it a perfect meal for those who were on the go. The recipe was passed down through generations and was eventually adopted by Mexicans as well as Texan families.

As the dish became more popular, it started to evolve and new ingredients were added to make it more flavorful. The use of different types of chili peppers, such as jalapenos and chipotles, as well as different types of meats, such as beef and chicken, made the dish more versatile and adaptable to different palates. Other ingredients like tomatoes and beans, were also added to make it more filling and nutritious.

pork chili

With the rise of Tex-Mex cuisine in the late 20th century, pork chili gained popularity in the United States. It became a staple of Tex-Mex restaurants, and also at home, where it could be prepared in a large pot and served to a crowd. It is a dish that can be varied to fit the taste and budget of many families.

Pork chili has continued to evolve over the years, and today there are countless variations of the dish. From traditional pork chili simmered with tomatoes and chili powder to more exotic versions that incorporate ingredients like chocolate and coffee. Some of the modern pork chili recipes are more about creative twists than tradition, like adding different types of beans, making it vegan and gluten-free, or adding a healthier twist to it.

As you can see, the history of pork chili is as rich and flavorful as the dish itself. Its origins may be uncertain, but one thing is for sure: pork chili is a beloved dish that has stood the test of time. Whether it's made with just a few simple ingredients or with a variety of exotic flavors, pork chili is a dish that is sure to please. Give it a try and discover why it's a favorite of many. 

See ya' around the grill!

Have you tried any of our other fantastic chili recipes?

Pulled Pork Chili
Croix Valley Grilled Pork Chili 
Smoked Over The Top Cowboy Chili (this one is really cool).

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  • Made today wiyhs some left over pulled pork! 👍👍
    So good!
    Thanks for sharing!

  • Damn you Damon! This looks amazing! I’ve never made chili before. I might start with this one!

    Rob Jorgenson
  • Totally awesome

    Larry Dahlen

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