Soups & Stews
This crock pot beef and pork chili recipe delivers restaurant-quality depth with minimal effort—no burnt edges, no constant stirring. I perfected it after years of chili disasters, and the secret lies in balancing two proteins and letting the slow cooker work its magic. The result? Tender, flavorful chunks that melt into a rich, smoky broth.
The beauty of this method is how simple it is: dump everything in, set the timer, and let the crock pot handle the rest. Ground beef and diced pork develop deep, caramelized flavors while simmering, while spices like cumin and chili powder infuse the broth without overpowering. The texture is perfect—tender meat that stays in chunks, not mushy, with just enough body to hold its shape.
What makes this recipe stand out is that foolproof technique—no need to monitor it constantly. The slow cooker ensures even cooking and maximum flavor extraction, while the combination of beef and pork creates a heartier, more satisfying chili than single-protein versions. The aroma alone will have everyone gathering around the table.
Serve it with warm cornbread or tortilla chips for the full experience—this chili is hearty enough to be a main dish but flexible enough to stretch into leftovers for days. Let’s get cooking!
Ingredients for beef and pork chili recipe crock pot
Six servings of rich, smoky chili—just dump, cook, and enjoy restaurant-quality flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | Coarse grind for texture |
| Diced Pork Shoulder 🐖 | 1 ½ lb | Trimmed of excess fat |
| Onion (Yellow) 🧅 | 1 whole | Diced into 1/4-inch pieces |
| Bell Pepper (Red) 🌶️ | 1 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for enhanced flavor |
| Paprika (Smoked) 🌶️ | 1 tbsp | Adds rich, smoky notes |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano ideal |
| Tomato Paste 🍅 | ½ cup | High-quality, no sugar added |
| Canned Tomato Sauce 🍅 | 1 cup | San Marzano preferred |
| Beef Broth (Low-Sodium) 💧 | 2 cups | Homemade or high-quality store-bought |
| Black Beans (Canned) 🌱 | 1 can | Drained and rinsed |
| Kidney Beans (Canned) 🌱 | 1 can | Drained and rinsed |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Dark Brown Sugar 🍬 | 1 tbsp | Balances acidity in chili |
The protein blend is critical here. Ground beef (80/20) provides the deep, caramelized flavor, while pork shoulder adds a tender, juicy contrast—both essential for that hearty texture. For the best quality, shop the butcher section at Whole Foods or Costco, where you can verify the fat content and freshness. Trim excess fat from the pork shoulder yourself; it’s worth the extra minute to avoid greasy chili. The San Marzano tomato sauce elevates this dish—its sweetness and acidity balance the smoky spices perfectly. If you can’t find it, any high-quality canned tomato sauce will work, but avoid brands with added salt or sugar.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch, though the flavor won’t be identical. Short on kidney beans? Substitute extra black beans or pinto beans—just reduce the total beans to 1.5 cups to maintain texture. The tomato paste can be swapped for crushed tomatoes if you prefer, though it’ll dilute the richness slightly. For a deeper flavor, toast the spices in a dry pan for 30 seconds before adding them to the crock pot—this step is non-negotiable for professional-level results. The dark brown sugar might seem unusual, but it rounds out the acidity and complements the smoky spices beautifully.
This chili tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days or freeze portions for 3 months. For serving, reheat on the stove over medium-low heat, stirring occasionally—never microwave, as it dulls the flavors. I always make a double batch: one for dinner and one to freeze for lazy weeknights. The beans and broth thicken as they cool, so add a splash of water or broth when reheating if it’s too thick. Garnish with fresh cilantro or avocado slices for a bright contrast to the smoky depth.
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear by this—just toss in the beef, pork, onions, and peppers, hit low, and walk away. The crock pot handles all the chopping and browning for me while I do laundry or scroll through my phone. No standing at the stove, no burnt garlic smell.
- Double-Meat Powerhouse: That 80/20 beef and pork shoulder combo? It’s where the magic happens. The beef stays tender, the pork melts into shreds, and together they create this deep, savory richness that’s ridiculously satisfying. (Yes, even on a Tuesday night.)
- Game-Day Crowd Pleaser: This isn’t just a weeknight meal—it’s my go-to for tailgates, potlucks, or when friends drop by unannounced. Serve it in bowls with all the fixings, and suddenly I’m the hero of the hour. Plus, it reheats like a dream.
- Budget-Friendly Leftovers: A single batch feeds my family for days, and the flavors only get better as it sits. I freeze half for lazy Mondays, and the pork shoulder stretches the budget without sacrificing taste. Honestly, it’s the kind of recipe that makes grocery day less stressful.
Step-by-step instructions for beef and pork chili
This method delivers restaurant-quality chili with deep, smoky flavors and perfect texture—no burnt edges in sight.
Brown the Ground Beef and Pork Shoulder
Heat a large skillet over medium-high heat and add the 1.5 lb ground beef (80/20) and 1.5 lb diced pork shoulder. Break the meat into small pieces with a wooden spoon and cook until the beef loses its raw color and the pork begins to brown, about 8-10 minutes. The goal is to develop a deep, caramelized crust that adds rich flavor to the chili.
Once the meat is fully browned, transfer it to a plate and set aside. Don't drain the rendered fat—this golden liquid contains concentrated meat flavors that will form the base of your chili. If the pan begins to smoke excessively, reduce the heat slightly to maintain control without burning the meat.
Sauté the Aromatics and Spices
In the same skillet (with the rendered fat still in the pan), add the diced yellow onion and diced red bell pepper. Cook over medium heat for 6-8 minutes until the onions become translucent and the peppers soften slightly. This step builds the chili's foundational flavors by caramelizing the vegetables.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Immediately stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, and 0.5 tsp cayenne pepper. Toast the spices for 1 minute, stirring constantly, until the mixture smells deeply aromatic and slightly smoky. This step is critical for developing the chili's complex flavor profile.
Combine and Simmer in the Crock Pot
Transfer the sautéed vegetables and spices to your crock pot. Add the browned beef and pork shoulder, then stir in the 0.5 cup tomato paste, 1 cup canned tomato sauce, 2 cups low-sodium beef broth, 1.5 tsp salt, 0.5 tsp ground black pepper, and 1 tbsp dark brown sugar. Stir well to combine all ingredients thoroughly.
Add the 1 can drained black beans and 1 can drained kidney beans, then give the mixture one final stir. Place the lid on the crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chili is ready when the pork shoulder is fork-tender and the flavors have melded into a cohesive, rich broth.
Adjust Consistency and Serve
Once the cooking time is complete, carefully remove the lid and taste the chili. If the consistency is too thick, stir in 2-4 tablespoons of water or broth to reach your preferred texture. For extra depth, you can also mash a few of the kidney beans against the side of the crock pot to thicken the mixture naturally.
Let the chili rest for 10 minutes before serving to allow the flavors to settle. Garnish with additional ground black pepper or a sprinkle of smoked paprika for a final touch. Serve immediately with crusty bread, cornbread, or over rice to soak up every last bit of that rich, smoky chili.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: Skip the raw meat straight into the crock pot—you’ll end up with a watery, pale chili. Sear both the ground beef and diced pork shoulder in a skillet over medium-high heat until the beef loses its pink (3-4 minutes) and the pork starts to crisp slightly at the edges. The Maillard reaction here builds flavor that no slow cooker can replicate.
- Slice Pork Thinly: That diced pork shoulder you grabbed from the butcher? Unless it’s pre-cut into ½-inch cubes, it’ll turn out chewy and tough after hours in the crock pot. Ask for it sliced thin (¼-inch or less) or do it yourself with a sharp knife—your chili’s texture will thank you.
- Char the Onions: I used to just chop the onions and toss them in. Now I caramelize them first: Cook them in a dry skillet over medium heat for 8-10 minutes until deep golden and slightly crispy. The sweetness and depth they add cut through the richness of the pork fat like a knife.
- Add Beans Last: Dump those beans in with everything else, and they’ll turn to mush. Instead, stir in canned kidney or black beans (drained) only in the final 30 minutes of cooking. This keeps them intact and lets them soak up the chili’s flavor without falling apart. (Pro move: Rinse them first to cut excess starch.)
Regional styles of beef and pork chili recipe crock pot
Texas-Style Smoky Heat
This version leans into bold spices and slow-cooked richness—perfect for chili cook-offs. I add an extra 1 tbsp smoked paprika and ½ tsp chipotle powder for that signature Texas smokiness. The key is using coarse-ground beef (ask your butcher for "chuck") and cooking it on low for 8 hours to render maximum fat. Serve with sliced jalapeños and diced white onions on top for freshness. 🌶️
New England Hearty Twist
My Boston upbringing taught me chili doesn't need beans—just potatoes and kale! Swap the beans for 1 cup diced Yukon Gold potatoes and 2 cups chopped kale (added in the last 30 minutes). Boost the broth with ½ cup Guinness stout for depth. The result? A thick, potato-studded chili that feels like a stew. Garnish with crumbled feta for tang. 🥔
Carolina BBQ Chili
For a tangy, vinegar-kissed version, add 2 tbsp apple cider vinegar and 1 tbsp hot sauce (like Crystal) to the crock pot. Use pork shoulder instead of beef (or split the proteins evenly) and cook on high for 4 hours. Top with pickled red onions and crumbled cheddar—this style balances heat with sweetness. 🍎
Southwest Fusion
Give it a Mexican-inspired makeover by adding 1 diced poblano pepper and ½ cup corn kernels (fresh or frozen). Stir in 1 tsp ground coriander and ½ tsp cinnamon with the spices. Serve with warm tortillas, avocado slices, and sour cream. This version feels lighter but just as satisfying. 🌽
Irish Pub Chili
Channel my roots with a Guinness-infused version: replace ½ cup beef broth with stout beer and add 1 tbsp Worcestershire sauce. Swap kidney beans for ½ cup Guinness-soaked mushrooms. Finish with a sprinkle of crumbled black pudding (optional but authentic). The beer adds a malty depth that pairs perfectly with soda bread on the side. 🍺
Nutrition facts
Frequently asked questions
Can I use pre-cooked meat in this crock pot chili?
While you can technically use pre-cooked meat, it won't develop the same deep, caramelized flavors. The browning step is crucial for building that rich foundation. If you're short on time, try browning frozen meat directly in the crock pot (on high for 15 minutes first) before adding other ingredients. This still gives you that essential crust without pre-cooking.
How do I make this chili less spicy?
Reduce the cayenne pepper to ¼ tsp or omit it entirely. For an already-made chili, stir in 1-2 tablespoons of milk or sour cream to balance the heat. If you prefer sweetness, add ½ cup diced sweet potatoes (cooked separately) or serve with extra cornbread to mop up the spice.
Can I make this chili in an Instant Pot instead?
Yes! Sauté the meat and aromatics first, then add everything to the Instant Pot and cook on high pressure for 20 minutes. Quick release the pressure, then adjust consistency and let it sit for 10 minutes before serving. The Instant Pot version will be slightly thicker—add ¼ cup broth if needed. The flavors will be intense but concentrated!
Why does my chili taste bland after slow cooking?
This usually happens when spices aren't toasted or the broth lacks depth. Always toast your spices in the pan for 1 minute before adding to the crock pot. For extra flavor, add 1 teaspoon of soy sauce or ½ cup tomato paste (beyond the recipe amount). If using low-sodium broth, add ½ teaspoon of bouillon powder to intensify the umami.
What's the best way to reheat leftovers?
Never microwave—it dulls the flavors. Instead, reheat on the stove over medium-low heat, stirring occasionally, until fully hot (5-7 minutes). For extra richness, add 1-2 tablespoons of beef broth while reheating. If the chili thickens too much, stir in a splash of water. Leftovers actually taste better the next day as flavors meld!