Soups & Stews
This crock pot beef and pork chili recipe transforms tough cuts into melt-in-your-mouth perfection with just 6 hours of hands-off cooking. The secret? Slow-cooking ground beef and pork together creates a deeper, richer flavor than either alone—plus, the spices meld into a harmonious blend that makes your kitchen smell like a neighborhood cookout. I developed this after years of testing chili recipes, and it’s the one my family begs me to make every winter.
The beauty of this recipe lies in its simplicity: dump everything into your crock pot, set it to low heat, and let it work its magic. No need to monitor it constantly—just stir in the spices, add the meat and beans, and let the slow cooker do the rest. The result is a chili with tender meat, perfectly balanced heat, and a thick, hearty texture that’s ideal for ladling over rice or serving with cornbread. It’s the kind of dish that tastes even better the next day.
What makes this chili stand out is the fusion of beef and pork, which adds layers of flavor and texture you won’t find in traditional recipes. The pork keeps the chili moist and rich, while the beef delivers that classic deep, savory taste. By the time it’s done, you’ll have a pot of chili that’s restaurant-quality but made in your own kitchen—no shortcuts, just slow-cooked goodness. The spices are subtle enough to please the whole family but bold enough to satisfy chili lovers.
Serve it with all the fixings: shredded cheese, sour cream, chopped onions, and a dollop of avocado for creaminess and freshness. This chili is hearty enough for a crowd but simple enough for a weeknight dinner. Let’s get cooking—your crock pot is about to become your new best friend.
Ingredients for beef and pork chili recipe crock pot
Six hearty ingredients make this crock pot chili a weeknight favorite.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | 80% lean for best flavor |
| Ground Pork 🐖 | 1 lb | Freshly ground preferred |
| Kidney Beans 🌿 | 15 oz | Drained and rinsed |
| Black Beans 🌿 | 15 oz | Drained and rinsed |
| Chopped Tomatoes 🍅 | 29 oz | Two 14.5 oz cans, drained |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked or mild variety |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
The ground beef and pork are the stars here. Ground beef (80/20) gives you that deep, rich flavor, while the pork keeps things moist and tender. I always grab these from the butcher counter if possible—they grind it fresh, and you can tell the difference. For the beans, drained and rinsed is key—no one wants mushy chili. The chopped tomatoes? San Marzano if you're fancy, but regular brands work too. Just make sure they're not watery. Bay leaves add that subtle earthy note, but don't forget to remove them before serving—nobody wants a leaf in their bowl.
No beef? Ground turkey works in a pinch, but it'll be leaner. Pork too pricey? Ground chicken at the same weight keeps it hearty. The tomato paste is non-negotiable—it thickens the chili and adds depth. If you're short on time, Trader Joe's squeeze tubes are perfect (no waste, keeps forever). For the spices, Penzeys is my go-to for quality, but the store-brand stuff works if it's fresh. The beef broth can be swapped for water, but low-sodium is best—you don't want to over-salt your chili.
This chili tastes even better the next day—honestly, that's when it shines. Keeps 4-5 days in the fridge, freezes for 3 months. I always double the batch and freeze half—lunches sorted for the week. For serving, shredded cheese and sour cream are musts, but avocado or green onions add freshness too. The leftovers reheat beautifully—just add a splash of water if it's too thick.
Why You'll Love This Recipe
- Double-Meat Magic: The 80/20 beef and pork combo gives it that deep, savory punch without tasting greasy. The pork keeps it juicy, while the beef adds that classic chili backbone—honestly, it’s the kind of depth you’d pay for at a restaurant.
- Lunchbox Hero: This chili reheats perfectly for days, whether I’m packing leftovers for work or feeding my kids’ school lunches. The beans hold up, the tomatoes stay bright, and it’s still hearty enough to fill a thermos.
- Budget-Friendly Powerhouse: A pound of ground beef and pork, a can of beans, and a can of tomatoes stretch to feed four for under $10. Between us, that’s a weeknight win—especially when you’re buying in bulk and stretching it into meals for days.
Step-by-step instructions for beef and pork chili
Let's create a rich, smoky chili that blends the best of beef and pork flavors in your crock pot.
Brown the Meat for Maximum Flavor
Heat a large skillet over medium-high heat. Add the 1.5 lb ground beef (80/20) and cook for 5-6 minutes, breaking it into small pieces with a wooden spoon until it loses its raw color and starts to brown. You'll notice the fat rendering out—that's what creates deep flavor.
Transfer the beef to a paper towel-lined plate to drain excess fat. Return the skillet to medium-high heat, add the 1 lb ground pork, and cook for another 5-6 minutes until it too is browned. Combine the pork with the beef in the same bowl you used for draining.
Build the Chili Base in the Crock Pot
Transfer the browned meat mixture to your 6-quart crock pot. Add the 15 oz drained kidney beans, 15 oz drained black beans, 29 oz chopped tomatoes, 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp garlic powder, and 1 tbsp onion powder. Stir everything together until well combined.
Here's the thing—don't worry if it looks too thick. The beans and tomatoes will release moisture as they cook, creating the perfect chili consistency. The spices should be evenly distributed throughout the mixture.
Season and Simmer for Deep Flavor
Add the 1.5 tsp salt, 0.5 tsp black pepper, 2 whole bay leaves, and 1 cup beef broth to the crock pot. Stir gently to incorporate all the ingredients. The bay leaves will add subtle earthy notes that disappear when removed later.
Place the lid on the crock pot and cook on low heat for 6-7 hours or high heat for 3-4 hours. You'll know it's ready when the flavors have melded together beautifully and the beans are tender. The chili should be thick enough to coat the back of a spoon but still have a nice brothy consistency.
Finish and Serve with Confidence
Remove the 2 bay leaves before serving. Give the chili a final taste and adjust the seasoning if needed—this is your chance to make it perfect. I like to add a squeeze of lime juice or a sprinkle of fresh cilantro for brightness if I'm feeling fancy.
Serve immediately with your favorite toppings like shredded cheese, sour cream, sliced avocado, or chopped green onions. The chili will keep well in the refrigerator for up to 4 days or can be frozen for 3 months—just reheat gently on the stove or microwave.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: I learned this the hard way—skipping the initial sear means your chili will taste like slow-cooked meatloaf. Cook the beef and pork together in a skillet over medium-high heat until they’re deeply browned (about 8-10 minutes). The Maillard reaction here builds flavor that no crock pot can replicate.
- Drain and Rinse the Beans: Yes, it’s extra work, but trust me: canned beans are packed with starch that turns your chili into a gluey mess. Drain and rinse both kidney and black beans thoroughly before adding them to the crock pot. If you’re short on time, soak dried beans overnight—just don’t skip the rinsing.
- Use Two Crock Pots: This isn’t the prettiest method, but it’s the tastiest. If your chili looks too thick after 6 hours, split it between two crock pots and add ½ cup of beef broth to each. The extra liquid lets the flavors meld without diluting the meat-to-bean ratio. (Your future self will thank you.)
- Add the Tomatoes Late: I was skeptical until I tried it: dumping the chopped tomatoes in the first hour makes them turn to mush. Instead, stir them in during the last 30 minutes of cooking. This keeps their texture bright and their acidity sharp—no more fighting a watery, tomato-sauce-like chili.
Pro cooking tips for this recipe
Brown Meat First
Never skip browning your meat—it’s the flavor foundation! Cook the 1.5 lb ground beef (80/20) and 1 lb ground pork separately in a skillet until deeply browned. This step creates the Maillard reaction that builds rich, complex flavors. I use a 12-inch cast iron skillet for even browning, and always drain excess fat afterward. 🔥
Spice Blend Magic
The secret to balanced heat lies in the spices. Toast the 1 tbsp ground cumin in a dry skillet for 30 seconds before adding it to the crock pot—this deepens its earthy notes. Mix the 2 tbsp chili powder thoroughly with the other spices before adding to the meat. I like to use Penzeys smoked chili powder for that authentic Southwestern touch.
Low and Slow Wins
Resist the urge to rush! Cook on low heat for 6-7 hours for maximum tenderness and flavor development. The slow cooker’s gentle heat breaks down connective tissues in the pork while melding all ingredients into harmony. If you’re short on time, high heat for 3-4 hours works, but the texture won’t be quite as rich.
Adjust Consistency
If your chili turns out too thick, stir in ¼ cup beef broth or water before serving. For extra creaminess, mash ½ cup of the beans directly in the pot with a wooden spoon. I’ve found that adding 1 tbsp tomato paste at the start prevents watery chili—it thickens as it cooks.
Toppings That Elevate
Don’t underestimate the power of toppings! Fresh cilantro and lime wedges brighten the dish, while crumbled queso fresco adds a tangy contrast. For a Boston touch, I like to sprinkle toasted pumpkin seeds on top—they add crunch and a nutty flavor that pairs perfectly with the smoky chili.
Make-Ahead Mastery
This chili tastes even better the next day—trust me, I’ve tested it! Let it cool completely, then store in an airtight container in the fridge for up to 5 days. For freezing, portion into quart-sized freezer bags and thaw overnight in the fridge. Reheat gently on the stove with a splash of water to restore moisture. ✨
Nutrition facts
Frequently asked questions
Why combine beef and pork in chili?
The beef delivers that classic deep, savory flavor while the pork keeps the chili rich and moist. Together they create a more complex texture and flavor profile than either meat alone. The pork also helps balance the richness of the beef, making each bite more satisfying.
Can I use ground turkey or chicken instead of pork?
Yes, but expect a leaner result. Use the same weight as pork (1 lb) and add 1 tablespoon olive oil to the crock pot to compensate for lost moisture. Ground turkey works best with 1 extra tablespoon of tomato paste to maintain thickness. For chicken, the flavor will be milder but still delicious.
How do I fix chili that's too thin or too thick?
For thin chili, stir in 1 tablespoon tomato paste or 2 tablespoons cornstarch mixed with 2 tablespoons water. For thick chili, add ¼ cup beef broth or water. If it's still too thick, mash ½ cup of the beans with a fork directly in the pot for instant creaminess.
Can I make this chili in an Instant Pot?
Brown the meat first, then add all ingredients to your Instant Pot and cook on high pressure for 20 minutes. Quick-release the pressure, then stir in 1 tablespoon tomato paste to thicken. The Instant Pot version cooks 30-40 minutes faster than the crock pot but requires more attention.
What's the best way to reheat leftover chili?
Gently reheat on the stove over medium-low heat with the lid slightly ajar to prevent splattering. Add 1-2 tablespoons water if it's too thick. Microwave in 1-minute intervals, stirring between each, until hot. Never reheat directly from frozen—thaw in the fridge first for even heating.