Pork and Beef Chili
This Pork and Beef Chili is hearty, filling and packed with bold flavor in every bite. It's the kind of recipe that tastes even better the next day, which makes it perfect for meal prep, easy weeknight dinners or serving a crowd without extra fuss.
There's a reason chili is such a go-to. It's satisfying, simple to customize and always dependable. Whether you like it mild, a little spicy or loaded with your favorite toppings, this version delivers a rich, comforting bowl that works any time of year.
If you enjoy one pot dinners that are simple with little fuss, you have to try our Guinness and Lamb Stew or Red Lentil Curry Recipe.
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⭐️⭐️⭐️⭐️⭐️ Reader Review
"Loved adding some pork to my chili the other night! A delicious combination, will make again."
-Nicole
Ingredients
With just a handful of simple ingredients; many of them pantry staples, you'll have a hearty, satisfying meal on the table in no time.
See the recipe card below for the exact quantities of each ingredient.
- Extra Virgin Olive Oil: Helps keep the beef from sticking to the pot.
- Yellow Onion: Adds a subtle sweetness.
- Dried Seasonings: Create the unique profile and depth of flavor.
- Cayenne Pepper: Start with a pinch and increase as desired. If you are worried it might be too much heat, you can use black pepper instead.
- Tomato Paste (Optional): Deepens the tomato flavor.
- Lean Ground Pork and Lean Ground Beef: The protein choice in this chili, but you can use many variations or blends to modify the structure and taste.
- Red Kidney Beans and Black Beans: Adds hearty flavor and extra fibre.
- Strained Tomato: Help to speed up the cook time, but you can use fresh or canned diced tomatoes and cook down more.
For this pork chili, you'll want to have on hand a large pot or Dutch oven with a lid, measuring cups and spoons and a spatula.
Variations
- Protein Swap: Use Italian sausage for extra flavor or substitute ground turkey or chicken for a lighter option.
- No-Bean Style: Skip the beans for a classic Texas-style chili.
- Vegetarian: Replace the meat with hearty vegetables like sweet potatoes, zucchini, cauliflower or bell peppers (I prefer green pepper myself).
- Flavor Boost: Adjust to taste with a touch of maple syrup for sweetness or hot sauce and jalapeños for added heat.
How to Make Pork and Beef Chili
One pot, simple steps and minimal cleanup, this easy method is what makes it the best chili recipe for busy weeknights.
On medium heat, place your pot and when warm add oil. Cook ground meats until no longer pink.
Add onion and cook until soft, then garlic and seasoning, and cook for about a minute, until fragrant.
Cook tomato paste for about 2 minutes, then pour in the remaining ingredients, give it a good stir and reduce to low once it starts to come to a light boil.
Simmer for at least 15-20 minutes with the lid on. The longer you can allow it to sit at a light boil, the more depth you create.
Hint: Let the beef and pork brown properly before stirring too much. That deeper color adds richer flavor.
Recipe Tips
- Drain If Needed: If using a fattier meat blend, drain excess grease after browning to keep the chili from feeling heavy.
- Bloom the Spices: Add the spices directly to the cooked meat and onions before adding liquids. Let them toast for 30-60 seconds to enhance their flavor.
- Simmer for Flavor: The longer it gently simmers, the more the flavors develop. If you have extra time, let it cook low and slow.
- Adjust Thickness: If the chili is too thick, add a splash of broth. If it's thinner than you'd like, simmer uncovered a little longer.
Another weeknight favorite is our Sweet Potato Skillet, a wholesome recipe that packs a lot of flavor.
More Mains
Storage Instructions
- Refrigerator: Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezer: Transfer to a freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the microwave in short intervals or on the stovetop over medium-low heat. If it has thickened, stir in a splash of beef broth or a little water to loosen it as it heats.
Serving Suggestions
- Game Day Recipes: Homemade Taco Hamburger Helper, Sausage Rolls, Loaded Nachos, Baked White Cheddar Mac and Cheese, Bacon Wrapped Jalapeno Poppers or Slow Cooker Mac and Cheese Velveeta.
Pork and Beef Chili Recipe FAQs
If you prefer a thicker chili, simply let it simmer longer on low heat, stirring occasionally, until it reaches your desired consistency.
Red or white onion, scallions (or green onions) and chives each add a different texture. A sprinkle of cheddar cheese melts when hot, and extras like sour cream, avocado, jalapeños or a squeeze of fresh lime add even more flavor.
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Pork and Beef Chili Recipe
Equipment
- Large Pot
- Measuring Cups and Spoons
- Spatula
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 pound ground pork
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoon ground chili powder
- 1 tablespoon ground cumin
- ½ tablespoon sea salt
- ½ tablespoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne optional
- 2 tablespoon tomato paste optional
- 1-15 oz red kidney beans drained and rinsed
- 1-15 oz black beans drained and rinsed
- 1 cup strained tomato
- ½ -1 cup beef broth low sodium
Instructions
- On medium heat, place your pot and when warm add oil. Cook ground meats until no longer pink.
- Add onion and cook until soft, then garlic and seasoning, and cook for about a minute, until fragrant.
- Cook tomato paste for about 2 minutes, then pour in the remaining ingredients, give it a good stir and reduce to low once it starts to come to a light boil.
- Simmer for at least 15-20 minutes with the lid on. The longer you can allow it to sit at a light boil, the more depth you create.
Notes
- Drain If Needed: If using a fattier meat blend, drain excess grease after browning to keep the chili from feeling heavy.
- Bloom the Spices: Add the spices directly to the cooked meat and onions before adding liquids. Let them toast for 30-60 seconds to enhance their flavor.
- Simmer for Flavor: The longer it gently simmers, the more the flavors develop. If you have extra time, let it cook low and slow.
- Adjust Thickness: If the chili is too thick, add a splash of broth. If it's thinner than you'd like, simmer uncovered a little longer.
- Brown Well: Let the beef and pork brown properly before stirring too much. That deeper color adds richer flavor.
- Refrigerator: Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezer: Transfer to a freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the microwave in short intervals or on the stovetop over medium-low heat. If it has thickened, stir in a splash of beef broth or a little water to loosen it as it heats.
Nutrition
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I love the blend of pork with ground beef in this chili, it is a nice change from our norm! Such an easy recipe too.
Very nice combination of flavours
Thank you so much!
Loved adding some pork to my chili the other night! A delicious combination, will make again.
So happy you were able to find a new chili combo! The possibilities are endless.