Pork and Beef Chili Recipe
Pork and Beef Chili is hearty and packed with bold flavor. Perfect for meal prep, easy dinners, game days or feeding a crowd.
Servings: 8
Calories: 302kcal
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
Calories: 302kcal | Carbohydrates: 9g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 693mg | Potassium: 673mg | Fiber: 3g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 4mg
