Soups & Stews
This beef and pork chili recipe crock pot transforms tough cuts into melt-in-your-mouth tenderness while you're busy with the day's chaos. The secret lies in slow-simmered spices that develop deep, complex flavors—no rushed stove-top cooking required. I perfected this during a particularly hectic week when I needed dinner to basically make itself, and it's been my go-to ever since.
The beauty of this recipe is its simplicity: just dump everything into your crock pot, set the timer, and let the slow cooker work its magic. Ground beef and pork combine for rich, hearty texture, while beans and tomatoes create a thick, satisfying broth.
The spices—cumin, chili powder, and smoked paprika—build layers of warmth that only develop through hours of gentle cooking.
By the time dinner rolls around, you'll have a pot of chili that smells like home, with perfectly tender meat, tender beans, and a sauce that's rich but not greasy. The flavors are bold enough to stand alone but still welcome toppings like shredded cheese, sour cream, or fresh cilantro.
It's the kind of meal that tastes even better the next day, making it perfect for meal prep.
Whether you're feeding a crowd or planning leftovers for lunch, this recipe delivers restaurant-quality chili with minimal effort. Let's get started—your crock pot is about to earn its keep.
Ingredients for beef and pork chili recipe crock pot
Pantry staples plus a few meaty additions. Everything you need for a hearty crock pot chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | Lean but flavorful cut |
| Ground Pork 🐖 | 1 lb | For extra richness |
| Kidney Beans 🌱 | 15 oz | Drained and rinsed |
| Black Beans 🌱 | 15 oz | Drained and rinsed |
| Diced Tomatoes 🍅 | 29 oz | Two 14.5 oz cans |
| Tomato Paste 🍅 | 2 tbsp | For thickness |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Garlic Powder 🧄 | 1 tbsp | Fresh garlic better |
| Onion Powder 🧅 | 1 tbsp | No fresh onion needed |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Olive Oil 🫒 | 1 tbsp | For browning meat |
The meat combo makes this chili special—ground beef and pork together give you that deep, rich flavor. I grab 80/20 ground beef from the store's butcher section (it's cheaper than pre-packaged) and pork shoulder ground up for extra tenderness. If you're short on time, Costco's bulk ground pork is a lifesaver. Look for good marbling in both—it keeps the chili juicy. The beans? Drained and rinsed is key—no one wants mushy chili. I always buy no-salt-added canned beans from the store's bulk section to control the seasoning myself.
No chili powder? Mix 1 tbsp smoked paprika with 1 tsp cayenne for a close substitute. Fresh garlic and onion powder can be swapped for 1/2 cup diced onion and 2 cloves minced garlic if you're feeling fancy. The tomato paste is non-negotiable for thickness—Trader Joe's squeeze tubes are perfect for this. Short on beef broth? Water plus 1 tsp bouillon works in a pinch. The olive oil is just for browning—skip it if you're in a hurry, but trust me, that 2-minute sear makes all the difference. For the spices, Penzeys bulk bins are worth the splurge if you cook often.
This chili tastes even better the next day—honestly, it's peak flavor at day 2. Keeps for 4-5 days in the fridge, 3 months frozen. I double the batch and freeze half—lunches sorted for the week. For reheating, low and slow is best: 350°F for 20 minutes or until bubbly. Top with shredded cheese, sour cream, or fresh cilantro when serving. The leftovers? Even better with a dollop of Greek yogurt instead of sour cream.
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear by this—just toss the raw beef and pork straight into the crock pot, no pre-cooking, no fuss. That 80/20 fat ratio in the beef keeps it juicy while the pork adds a depth you won’t find in single-meat chili. (Yes, even on a Tuesday night.)
- Rich Without the Work: Between us, the pork transforms this into something special—it melts into the beans and tomatoes, creating this unmistakable, savory backbone. The kidney and black beans soak up all the juices, turning this into a hearty, satisfying stew that tastes like it simmered for hours.
- Leftover Goldmine: This chili actually gets better the next day. I make a double batch on Sundays and freeze half—perfect for lazy nights when I’m too tired to cook. The flavors meld overnight, and reheating it is just stirring and microwaving.
- Budget-Friendly Powerhouse: Ground pork stretches the beef, and canned beans cut costs without sacrificing texture. A single crock pot batch feeds my family of four for three meals, and the diced tomatoes add freshness for pennies. Honestly, it’s my go-to when groceries feel tight.
Step-by-step instructions for beef and pork chili in the crock pot
This chili delivers deep, smoky flavor without constant stove attention.
Brown the Meat for Maximum Flavor
Heat a large skillet over medium-high heat and add the 1 tablespoon olive oil. Once shimmering, add the 1.5 lb ground beef (80/20) and cook for 5-6 minutes, breaking it apart with a wooden spoon until it loses its raw color and turns deep brown. This step is crucial—it develops the meat's deep, caramelized flavors that infuse the entire chili.
Transfer the cooked beef to a paper towel-lined plate to drain excess fat. In the same skillet, add the 1 lb ground pork and cook for another 5-6 minutes until it too turns golden brown. Combine the pork with the beef in the same bowl, reserving any accumulated juices from the skillet.
Build the Chili Base in the Crock Pot
Transfer the browned meat mixture to your 6-quart crock pot. Add the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and ½ tsp black pepper. Stir everything together with a wooden spoon to ensure the spices coat the meat evenly. This is where all the deep, complex flavors begin to meld.
Add the 2 tbsp tomato paste and mix it in thoroughly. The paste will thicken the chili slightly and add a concentrated tomato flavor. Pour in the 1 cup beef broth and scrape up any browned bits from the bottom of the bowl—these bits are packed with flavor. The mixture should look rich and slightly sticky at this point.
Combine All Ingredients and Simmer
Drain and rinse the 15 oz kidney beans and 15 oz black beans to remove any excess starch. Add them to the crock pot along with the 29 oz diced tomatoes (with juices). Stir everything together gently to combine. The beans will absorb the flavorful liquid as the chili simmers, creating a hearty, satisfying texture.
Place the lid on the crock pot and cook on LOW heat for 6-7 hours or HIGH heat for 3-4 hours. The chili is done when the flavors have fully melded and the beans are tender. You'll know it's ready when the aroma fills your kitchen with that irresistible combination of smoky, spicy, and savory notes. Avoid lifting the lid during cooking—this helps maintain consistent heat and prevents the chili from getting watery.
Adjust Seasoning and Serve
Once the cooking time is complete, give the chili a taste and adjust the seasoning if needed. You might need to add a pinch more salt or a sprinkle of chili powder to achieve the perfect balance of flavors. The chili should be rich, hearty, and deeply spiced with a perfect blend of smoky and tangy notes.
Let the chili rest for 10-15 minutes before serving. This allows the flavors to settle and the chili to thicken slightly. Serve it hot with toppings like shredded cheese, chopped green onions, or a dollop of sour cream. Each spoonful should deliver a perfect balance of meaty richness, bean heartiness, and deep, complex spices.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: Skip the raw meat in the crock pot—it makes the chili taste like stewed ground beef. Instead, brown both the beef and pork in a skillet over medium-high heat until the edges crisp. The extra 10 minutes upfront builds deeper flavor, and you’ll taste the difference when you spoon that first bite.
- Drain and Rinse Beans: I learned this the hard way—canned beans straight from the can make the chili watery. Drain them well, then rinse under cold water to remove excess starch. If you’re short on time, at least drain them for 5 minutes in a colander before adding. Your chili will thicken up better, and the beans won’t turn mushy.
- Use Two Cans of Tomatoes: One can of diced tomatoes is the bare minimum. Two cans (28 oz total) give you enough liquid to cook everything low and slow without drying out, but not so much that the chili turns soupy. If you’re worried about acidity, crush one can by hand—it blends better and balances the flavors.
- Add Spices Last: If you toss in all your spices at the start, they’ll cook down unevenly and lose punch. Instead, sprinkle half the chili powder, cumin, and garlic powder in the crock pot first, then stir in the rest after 2 hours of cooking. This guarantees a consistent, bold flavor throughout every bite.
Best sauces and condiments for these flavors
Creamy Dairy Toppings
Nothing beats the richness of a dollop of sour cream or Greek yogurt on your chili. I reach for full-fat sour cream from the store's dairy section—it melts beautifully and adds a cool contrast to the spicy chili.
For extra protein, plain Greek yogurt with a squeeze of lemon works wonders. Just spoon about 2 tablespoons per serving right before eating. 🥛
Cheesy Finishing Touches
Shredded cheese is a must for that gooey, melty experience. I grab sharp cheddar and Monterey Jack from the deli counter—they brown nicely under the broiler. Sprinkle ¼ cup per bowl and broil for 2-3 minutes until bubbly.
For a smoky twist, try smoked gouda or pepper jack. Pro tip: Use a microplane for freshly grated cheese—it melts better than pre-shredded. 🧀
Fresh Herbs and Crunch
Brighten up the chili with fresh cilantro or green onions. I chop about 2 tbsp cilantro or 1 tbsp green onions per serving and sprinkle right before eating.
For crunch, toasted pumpkin seeds or crushed tortilla chips add texture. If you're feeling fancy, add avocado slices for creaminess—just slice them last minute to prevent browning. 🌿
Spicy Kick Options
For heat lovers, a dash of hot sauce or pickled jalapeños takes it over the top. I keep Cholula and Tabasco on hand for quick heat adjustments. For smoky heat, add ½ tsp chipotle powder or a pinch of cayenne.
If you like it tangy, try pickled red onions—they add a bright, acidic pop. 🌶️
Acidic Balance
A squeeze of lime juice or a dollop of pickled red onions cuts through the richness. I keep a small bowl of lime wedges on the table so everyone can add as much as they like.
For a creamy-sour combo, mix 1 tbsp sour cream with ½ tsp lime juice and drizzle on top. The acidity makes every bite more vibrant. 🍋
Nutrition facts
Frequently asked questions
Can I use pre-cooked ground meat for this crock pot chili?
You can, but browning the meat first makes a huge difference! The caramelized crust adds deep, rich flavor that pre-cooked meat lacks. If you're in a rush, use 80/20 ground beef and ground pork straight from the package, but reduce the cooking time by 30 minutes on low heat to avoid overcooking. The spices will still develop well, but the texture won't be as tender.
How can I make this chili spicier without changing the recipe?
Add a pinch of cayenne pepper or ½ teaspoon chipotle powder at the end of cooking for smoky heat. For fresh kick, stir in 1-2 chopped jalapeños or 1 tablespoon hot sauce before serving. If you love heat, let everyone customize their bowl with extra hot sauce or diced jalapeños on top.
Can I substitute chicken or turkey for the pork?
Yes, but the flavor will be lighter. Use 1 lb ground chicken or turkey instead of pork, and add ½ teaspoon extra garlic powder and ½ teaspoon onion powder to compensate. For best results, brown the meat well first—this helps develop the savory depth. The chili will still be delicious but will have a milder, leaner profile.
Why does my chili turn out watery?
Watery chili usually happens from one of three things: overcooking (lifting the lid too often), using too much liquid, or not enough tomato paste. For this recipe, stick to the 1 cup broth measurement and avoid peeking! If it's still too thin, simmer uncovered on the stovetop for 10-15 minutes to thicken. A splash of cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) works too.
Can I make this chili in an Instant Pot?
Use the same ingredients but cook on high pressure for 15 minutes, then natural release for 10 minutes. For extra browning, sear the meat in the Instant Pot before adding other ingredients. The pressure cooker speeds up the process but delivers the same deep flavors. Just reduce the cooking time by about half compared to the crock pot method.