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This beef and pork chilli recipe delivers the kind of bold, layered flavor that turns weeknight dinners into restaurant-quality experiences. After perfecting this one-pot masterpiece at The Smoky Pig, I knew it deserved to be shared—where tender beef and pork marry with deep spices and smoky undertones for a dish that's equal parts comforting and sophisticated. The secret lies in slow-browning the meats and letting those spices bloom properly, creating a depth that store-bought versions can't match.
What sets this chilli apart is the balance of textures and flavors: crispy edges on the meat from proper browning, tender centers that practically melt in your mouth, and a sauce that's rich yet bright with just the right kick. I use a blend of ground beef and pork shoulder for maximum flavor, and the spices—cumin, smoked paprika, and a touch of cayenne—build complexity over time. This isn't your basic chilli; it's a dish that commands attention at the table.
The beauty of this recipe is its versatility. Serve it with steamed white rice to soak up every last bit of that smoky sauce, or offer warm tortillas and cornbread for a full Tex-Mex experience. The flavors actually improve after sitting overnight, making it perfect for meal prep or feeding a crowd. Each bite delivers that perfect harmony of meaty richness and spiced depth that keeps people coming back for seconds.
Ready to transform your chilli game? This recipe delivers restaurant-quality results with minimal effort—just one pot to clean when you're done. The slow cooking process ensures tender meat and deeply developed flavors, while the smoky spices create an aroma that'll have everyone gathering at the table. Let's get cooking.
Ingredients for beef and pork chilli
Six ingredients transform into restaurant-quality chilli with smoky depth and tender meat.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | For maximum flavor and tenderness |
| Pork Shoulder (ground) 🐖 | 1 ½ lb | Chopped fine for even cooking |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 6 cloves | Minced for deep flavor |
| Canned Diced Tomatoes 🍅 | 2 cans | 28oz size preferred |
| Tomato Paste 🍅 | ½ cup | For rich, concentrated flavor |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Ground Cumin 🌿 | 2 tsp | Toasted for deeper aroma |
| Smoked Paprika 🌶️ | 1 ½ tbsp | For authentic smoky depth |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dark Brown Sugar 🍚 | 1 tbsp | Balances acidity |
| Chocolate (70% dark) 🍫 | ½ oz | For subtle bitterness |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Olive Oil 🫒 | 1 tbsp | For browning meat |
The meat blend is non-negotiable. Ground chuck gives that beefy richness, while pork shoulder adds juiciness—don't skimp on either. Most grocery stores carry pre-ground beef, but if you're buying whole chuck, ask the butcher to grind it fresh. The pork? Look for bone-in shoulder at Costco or your local butcher—it's cheaper and more flavorful. For the tomatoes, Muir Glen diced tomatoes are my go-to—they're canned with juice, not water, which makes a difference. If you can't find them, any 28oz can will work, but drain the excess liquid to thicken the sauce.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on cumin? Ground coriander at half the amount works in a pinch. The chocolate might seem odd, but 70% dark cacao adds complexity without overpowering—use semi-sweet chips if that's what you've got. For the tomatoes, those little squeeze tubes at Trader Joe's are perfect for the paste—no waste, and they keep forever. The bay leaves? Two whole leaves is plenty, just remember to fish them out before serving.
This chilli tastes even better the next day—make a double batch if you can. Keeps 4-5 days in the fridge, or freeze portions for up to 3 months. I like to portion it into ziplock bags with a splash of broth—just thaw and reheat. The rice? Day-old rice soaks up the sauce better than fresh, so plan ahead if you're serving it that way. And if you've got leftovers, chilli freezes beautifully—just add a little extra broth when reheating to loosen it up.
Why You'll Love This Recipe
- No Chopping Struggle: I swear by this recipe because you only need to dice one onion and mince a few garlic cloves—no fancy knife skills required. The pork shoulder and beef handle the work for you, breaking down into tender, juicy bites while you stir.
- Deep Umami Magic: That 80/20 beef and pork shoulder combo? It’s where the flavor lives. The fat renders down slowly, caramelizing the onions and garlic until the whole pot smells like a cozy kitchen on a cold night—no fancy spices needed, just pure, rich satisfaction.
- Lunchbox Hero: Between us, this chili is my meal prep MVP. Pack it in jars or containers, and it stays delicious for days—perfect for lunches, potlucks, or when you need to feed a crowd without stressing. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Ground pork shoulder and beef are cheaper than you’d think, and canned tomatoes stretch the recipe effortlessly. It’s the kind of dish that makes grocery day feel like a win—big flavor, minimal cost, zero guilt.
Step-by-step instructions for beef and pork chilli
Here's how to build layers of smoky, spiced flavor in one pot.
Brown the Meats for Deep Flavor
Heat a large Dutch oven over medium-high heat and add the 1 tablespoon olive oil. Once shimmering, add the 1.5 lb ground beef (80/20) and 1.5 lb ground pork shoulder, breaking it apart with a wooden spoon. Cook for 8-10 minutes until the meat loses its raw color and browns deeply—this releases maximum flavor.
Use a slotted spoon to transfer the browned meat to a plate, leaving the rendered fats in the pot. If the fats look light-colored, cook them for another 2-3 minutes until they darken slightly. This step is non-negotiable—skipping it means bland chili. The meat should be fully cooked through with no pink remaining.
Sauté Aromatics Until Fragrant
In the same Dutch oven, add the 1 whole yellow onion and cook for 5-6 minutes until softened and translucent. Add the 6 cloves minced garlic and cook for 30 seconds until you can smell that sweet, pungent aroma—this is when the garlic releases its full flavor potential.
Stir in the 2 teaspoons ground cumin, 1.5 tablespoons smoked paprika, 0.5 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Toast the spices for 30 seconds until fragrant—this activates their flavors and prevents a raw taste in the finished dish.
Build the Base with Tomatoes and Broth
Pour in the 0.5 cup tomato paste and stir to coat the spices, letting it cook for 1 minute until it darkens slightly. Add the 2 cans diced tomatoes (with juices) and 2 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
Add the 1 tablespoon dark brown sugar and 0.5 ounce dark chocolate (70% dark), stirring until the chocolate melts completely. The sugar balances the acidity while the chocolate adds subtle bitterness that rounds out the flavors. Add the 2 whole bay leaves and return the browned meat to the pot, stirring to combine.
Simmer Until Thick and Flavorful
Reduce heat to low and let the chili simmer uncovered for 1.5 to 2 hours, stirring occasionally. The chili should reduce slightly and thicken—you're looking for a sauce that coats the back of a spoon. Taste after 1 hour and adjust seasoning if needed; the flavors will deepen as it simmers.
Here's the thing—don't rush this step. The longer it simmers, the more complex the flavors become. The chili is done when it reaches your desired thickness and the meat is tender enough to pull apart with a fork. Remove the bay leaves before serving, as they can be bitter if left in too long.
Pro Tips For Making Beef And Pork Chilli
- Brown the Meat Twice: Start by browning the beef and pork separately—yes, it takes an extra 10 minutes, but the beef’s fat renders faster alone, while the pork stays juicier. I used to combine them and ended up with greasy, uneven cooking. High heat, no crowding, and let those edges crisp. That’s where the flavor hides.
- Finely Dice the Onion: Skip the rough chop—this isn’t stew. Dice the onion into 1/4-inch pieces so it melts into the chili instead of sitting as chunks. I learned this the hard way when my lazy prep left me with a textured bite that ruined the smoothness. A sharp knife and steady hand make all the difference.
- Deglaze with Tomatoes First: After browning the meat, pour in the canned tomatoes before adding broth or spices. The acid cuts through the fond faster, pulling flavor into the sauce immediately. I used to add liquid last, and the chili always tasted flat until I tried this—now it’s richer from the start.
- Rest the Meat Before Mixing: Let the browned beef and pork sit off-heat for 5 minutes while you prep the onions and garlic. This keeps them from releasing moisture when they hit the pot, which dilutes the chili’s depth. I know, it feels like waiting forever, but your future self will notice the difference in texture and taste.
Pro cooking tips for this recipe
Master the Meat
I cannot stress enough how critical browning the meat is—this is where the magic happens. Use a Dutch oven (I swear by Lodge cast iron) and cook the beef and pork separately if possible. The beef needs 8-10 minutes until deeply browned, while pork benefits from 5-7 minutes—it's leaner and can dry out if overcooked. I like to work in batches if my pan isn't large enough. 🔥
Spice Blooming
Toast those spices for 30 seconds—this isn't optional. I've made chili where I skipped this step, and it tasted flat. Heat your ground cumin and smoked paprika until fragrant (you'll smell it), then immediately add the garlic. This sequence prevents the garlic from burning while activating the spices' full potential. A mortar and pestle works wonders if you want to grind whole spices fresh.
Tomato Paste Trick
Cook that ½ cup tomato paste for 1 full minute before adding liquids. This caramelization builds depth you won't get otherwise. I like to spread it evenly on the bottom of the pot first, then stir. For extra richness, add 1 tablespoon of red wine with the tomatoes—it cuts through the acidity beautifully while adding complexity. The Muir Glen tomatoes I mentioned earlier? Drain them well but save ½ cup of the juices to maintain proper consistency.
Simmer Smart
Low and slow is key here—1.5 hours minimum, uncovered. I've seen people rush this and end up with a watery mess. After the first hour, taste and adjust seasoning. Often, I need to add ½ teaspoon more salt or ¼ teaspoon cayenne to balance the flavors. The chili should reduce enough that it coats the back of a spoon when you lift it with a spoon. Pro tip: If it's too thick, add 2 tablespoons of broth at a time until you reach the right consistency.
Chocolate Secret
That ½ ounce dark chocolate might seem unusual, but trust me—it rounds out the heat and adds a subtle bitterness that makes the dish sing. Use 70% cacao minimum (the higher the better). I like to chop it into tiny pieces first so it melts completely. If you're worried about bitterness, start with ¼ ounce and adjust to taste. The chocolate also helps balance the dark brown sugar, creating that perfect sweet-spicy contrast that makes this chili stand out. 💫
Equipment Essentials
You don't need fancy gadgets, but a few tools make life easier. A meat thermometer (I use ThermoWorks Smoke) ensures your meat hits 165°F safely. A wooden spoon prevents scratching your Dutch oven. For serving, I love cast iron skillets—they keep the chili warm while adding rustic charm. And always have paper towels handy when handling the hot pot. The right tools make all the difference in executing this recipe flawlessly.
Nutrition facts
Frequently asked questions
Why mix beef and pork in chilli?
Beef brings rich, hearty flavor while pork adds juiciness and tender texture. The fat content in pork keeps the chilli moist during long simmering, while beef provides that satisfying meaty bite. Together, they create a perfect balance of textures and depth that single-meat versions can't match.
Can I make this chilli in a slow cooker?
Brown the meats first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The slow cooker method actually enhances the smoky flavors since the spices have more time to meld. Just add ¼ cup extra broth to prevent drying out.
How do I adjust the heat level?
Start with the full ½ teaspoon cayenne for medium heat. For milder chilli, reduce to ¼ teaspoon or omit completely. For extra kick, add ½ teaspoon chipotle powder or a pinch of red pepper flakes. Remember: the chilli gets spicier as it sits, so taste before serving if you're sensitive to heat.
What's the best way to reheat leftover chilli?
Reheat gently on the stove over medium-low heat for 10-15 minutes, stirring occasionally. Add 1-2 tablespoons broth if it's too thick. Microwave in 1-minute intervals on medium power, stirring between each. The slow reheating preserves the texture and prevents the sauce from separating.
Can I substitute the pork with another meat?
Ground chicken works well for a lighter version, but it won't be as flavorful. For similar texture, use ground turkey (93% lean or less). If you prefer beef-only, increase the beef to 3 pounds and add ½ cup beef broth to maintain moisture. The pork's fat content is key for richness in this recipe.