Soups & Stews
This beef and pork chili recipe crock pot delivers the ultimate slow-cooked comfort—deep, smoky flavors that meld perfectly over hours. 🔥 I developed it after years of testing, balancing traditional chili techniques with modern convenience. The key?
Browning the meat first to build rich, caramelized depth before letting the crock pot work its magic. What sets this apart is the pork-beef fusion—pork shoulder adds tender, juicy texture while chuck roast brings hearty beef flavor.
A carefully layered spice blend (chili powder, cumin, paprika) creates that signature chili warmth without overpowering. The slow cook ensures meat that falls apart easily, while beans and tomatoes create a thick, satisfying broth. By the time it's done, you'll have a deeply flavorful, restaurant-quality chili with perfect meat-to-liquid balance.
The pork reaches 165°F for safety while staying moist, and the beef becomes fork-tender. Serve with cornbread or tortilla chips for the full experience—this is chili that feeds souls as much as stomachs. The beauty of this recipe? It's foolproof for weeknights but impressive enough for company.
Make a double batch—leftovers taste even better the next day. Let's get cooking!
Ingredients for beef and pork chili recipe crock pot
Six hearty ingredients deliver the ultimate slow-cooked chili fusion—deep-smoked flavors that define this pork-beef masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Cut into 1-inch cubes |
| Pork Shoulder 🐖 | 2 lb | Boneless, cut into chunks |
| Yellow Onion 🧅 | 1 whole | Large, diced |
| Red Bell Pepper 🍆 | 1 whole | Diced |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Chili Powder 🌶️ | 2 tbsp | Smoked preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted |
| Paprika 🌶️ | 1 tbsp | Smoked variety |
| Salt 🧂 | 1 ½ tsp | Kosher or sea |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat |
| Black Beans 🌱 | 15 oz | Drained, rinsed |
| Kidney Beans 🌱 | 15 oz | Drained, rinsed |
| Tomato Paste 🍅 | ½ cup | Squeeze tube preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For browning meat |
The meat selection is non-negotiable for authentic chili texture. Chuck roast delivers that signature beef chili bite, while pork shoulder ensures tender, juicy chunks—critical for the slow cooker's magic. Both should be cut into uniform 1-inch pieces for even cooking. Costco and Walmart typically carry pre-cut chuck roast, saving time. For pork shoulder, look for well-marbled cuts—this fat renders beautifully during browning, adding flavor. If buying whole, trim excess fat but leave some for moisture. The onion and bell pepper should be diced uniformly to distribute flavor evenly throughout the chili.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch, though the flavor won't be identical. Substituting kidney beans for black beans? Use equal amounts—just know the texture will be slightly firmer. For the broths, low-sodium versions prevent over-salting, but add extra salt if needed. The tomato paste can be pre-measured from a Trader Joe's squeeze tube—no waste, and it keeps for months. For the spice blend, Penzeys or bulk bins at natural food stores offer the freshest options, but regular grocery store spices work fine if they're not ancient. Toast your cumin seeds briefly in a dry pan before grinding for deeper flavor—worth the extra minute.
This chili develops better overnight, so make it the night before if possible. Store in an airtight container for 4-5 days in the fridge, or freeze portions for 3 months. The flavors intensify with time, making leftovers even more rewarding. For reheating, use the slow cooker on low for 2 hours or the stovetop on low heat—never high, or the beans will break down. Portion into individual containers for easy lunches, or freeze in single-serving bags for quick meals. The pork will reach 165°F during cooking, ensuring perfect safety while maintaining tenderness.
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear, the hardest part is digging the crock pot out of the cabinet. Chuck roast and pork shoulder? They practically cook themselves—just chop the onion and bell pepper (or buy pre-diced if you’re really lazy), toss everything in, and let it work its own charm. No stirring, no stress, no "oh no, it’s burning" panic.
- Deep, Meat-Loaded Richness: Between us, this isn’t your sad, watery chili. The chuck roast and pork shoulder melt into tender, pull-apart goodness, while the garlic and bell pepper add just enough brightness to cut through the fat. It’s the kind of dish where the first bite makes you go, "Wait, is this actually in my house?"
- Weeknight to Potluck Hero: Honestly, I make this when I’m too tired to plan and when I’m hosting a crowd—same recipe, zero shame. Serve it with cornbread for a cozy night in, or scoop it into bowls for a tailgate or holiday potluck. The leftovers? Even better the next day, if you can pry them away from your family.
- Budget-Friendly Powerhouse: A single crock pot batch feeds six for dinner and leaves enough for lunches that won’t break the bank. Chuck roast and pork shoulder are cheaper than ground beef but pack way more flavor—plus, the onion and bell pepper stretch the ingredients further. It’s the kind of meal that makes grocery day feel like a victory.
Step-by-step instructions for slow-cooked beef and pork chili
Transform tough cuts into tender, flavor-packed chili with minimal effort.
🔥 Step 1: Brown the Meat for Maximum Flavor
Heat a large skillet over medium-high heat and add the 1 tablespoon extra-virgin olive oil. Working in batches to avoid crowding, add the 2 lb chuck roast and 2 lb pork shoulder (cut into chunks as specified). Sear for 3-4 minutes per side until deeply browned—this develops the Maillard reaction that creates rich, complex flavors.
Transfer the browned meat to your crock pot. I press down gently on the meat during searing to ensure even contact with the pan. If the meat sticks, don't panic—just add a splash of water and scrape those flavorful browned bits (fond) into the crock pot later. These bits are pure flavor gold.
👨🍳 Step 2: Build the Spice Foundation
In the same skillet (no need to clean it), add the 1 whole diced yellow onion and 1 whole diced red bell pepper. Sauté for 5-6 minutes until softened and beginning to caramelize. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant—this prevents the garlic from burning.
Transfer the vegetable mixture to the crock pot. Add the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon paprika, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon dried oregano, and 0.5 teaspoon cayenne pepper. Stir to coat everything evenly with the spices. Here's where the magic happens—the spices will bloom and infuse into the meat as it cooks.
🥘 Step 3: Combine All Ingredients and Simmer
Add the 0.5 cup tomato paste, 2 cups chicken broth, and 1 cup beef broth to the crock pot. Stir well to combine all ingredients. The liquid should just barely cover the meat—this ensures proper cooking without making the chili watery. Place the lid on the crock pot and cook on low heat for 8 hours or high heat for 5-6 hours.
This slow cooking time is crucial—it breaks down the tough muscle fibers in the chuck roast and pork shoulder, transforming them into fork-tender morsels. Real talk: your kitchen will smell incredible during this time, and that's a good sign you're on track. The chili should develop a thick, rich consistency as it simmers.
🍲 Step 4: Add Beans and Finish Cooking
After the initial cooking time, stir in the 15 oz drained and rinsed black beans and 15 oz drained and rinsed kidney beans. The beans will absorb some of the cooking liquid, so don't worry if the chili looks slightly thicker after adding them. Return the lid to the crock pot and continue cooking on low heat for an additional 2 hours.
This final cooking stage ensures the beans are heated through and fully integrated into the chili's flavor profile. The beans should be warm throughout, not just heated on the surface. Taste the chili before serving—adjust seasoning if needed, adding more salt or cayenne pepper to taste. The beans add texture contrast and help balance the rich, meaty flavors.
🍽️ Step 5: Serve with Toppings and Enjoy
Let the chili rest for 10-15 minutes before serving. This resting period allows the flavors to meld and the chili to thicken slightly. I serve this chili with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime. The acidity from the lime brightens the deep, smoky flavors of the chili.
Each bowl should deliver a perfect balance of tender meat, hearty beans, and complex spices. The chili should be thick enough to coat the back of a spoon but still have a satisfying mouthfeel. If it's too thick, stir in a splash of broth to reach your desired consistency. This chili keeps well in the refrigerator for up to 5 days, making it perfect for meal prep.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- SEAR THE MEAT FIRST: I learned this the hard way—skipping the sear means flavor hiding in the slow cooker. Brown both the chuck roast and pork shoulder in a hot skillet with oil for 3-4 minutes per side before dumping into the crock pot. The crust locks in juices and adds depth the slow cooker alone can’t match.
- CHOP ONIONS COARSELY: Fine dice makes mush. Cut the yellow onion into ½-inch chunks—they’ll soften but stay identifiable, not disappear into a watery paste. Same goes for the red bell pepper: slice it into thick strips so you can actually taste it later.
- DON’T OVERLOAD THE POT: I used to cram everything in, thinking more = better. For a 6-quart crock pot, stick to 2 pounds of meat max, or the pork shoulder will steam instead of render. Crowding turns your chili into a sad, greasy stew.
- ADD BEANS LAST: Beans absorb flavor like sponges, but if you toss them in early, they’ll turn to glue. Stir in kidney or black beans with the tomatoes and spices only in the final 30 minutes—this keeps them firm and lets them soak up the rich, meaty broth at the end.
Make-ahead tips for beef and pork chili recipe crock pot
Prep Ahead Strategy
I always chop all the vegetables—1 onion and 1 red bell pepper—the night before and store them in a ziplock bag in the fridge. This saves 15 minutes of prep day-of, and the flavors actually develop better overnight.
The minced garlic can go straight into the bag too—just squeeze out all the air before sealing. 🧅
Meat Prep Shortcut
Buy pre-cut chuck roast and pork shoulder from the butcher counter at your local grocery store. Most stores like Walmart or Costco offer this service for free, and it cuts your prep time by 20 minutes.
If you're feeling ambitious, ask them to cut it into 1-inch chunks—no guesswork needed. I've tested this and it makes a huge difference in even cooking.
Spice Mix Prep
Measure and mix all your spices—2 tbsp chili powder, 1 tbsp cumin, 1 tbsp paprika, and so on—in a small bowl and store it in an airtight container for up to 3 months.
This is my secret weapon for meal prep—just grab the container and dump it in when needed. I keep mine on my spice rack labeled "Chili Spice Mix" so I don't forget. 🌶️
Crock Pot Prep
Line your crock pot with a paper towel before adding the meat—this prevents sticking and makes cleanup a breeze. I also recommend adding the tomato paste and broths the night before and storing them in the fridge in a separate container.
Just dump everything in the crock pot when you're ready to cook. This chili truly comes together in minutes when you prep ahead.
Freezer-Friendly Portions
Divide the finished chili into quart-sized freezer bags, leaving 1-inch headspace for expansion. Squeeze out all the air before sealing—this prevents freezer burn and keeps the chili tasting fresh for up to 3 months.
I label each bag with the date and reheat portions directly in the bag using the microwave's defrost setting for 3-4 minutes, then finish on the stove. 💫
Weeknight Make-Ahead Plan
Here's my foolproof schedule: Night before, brown the meat and store it in the fridge. Morning of, add everything to the crock pot and set it to low heat.
By 5 PM, your chili will be ready—just stir in the beans and let it cook another 2 hours. This means zero cooking during the workday, and you get to come home to a fully cooked meal. Perfect for busy weeknights!
Nutrition facts
Frequently asked questions
Can I use ground beef instead of chuck roast for this chili?
You can substitute, but the texture will differ. Ground beef cooks faster and won't develop the same tender, fork-shredded quality. For best results, use 1 lb ground beef (80/20 blend) plus 1 lb pork shoulder—this keeps the chili hearty while adding some ground meat convenience. Adjust cooking time to 4-5 hours total on high heat.
How do I know when the pork is fully cooked and safe to eat?
Use a meat thermometer to check the pork shoulder reaches 165°F (74°C) in the thickest part. The chili's long cook time ensures this happens naturally. If you're unsure, remove a pork chunk after 5 hours of cooking—it should be tender and pull apart easily. Never skip this step with pork.
Can I make this chili in an Instant Pot instead of a crock pot?
Brown the meat first, then add all ingredients except beans. Seal the Instant Pot and cook on high pressure for 30 minutes. Quick-release the pressure, stir in beans, and cook another 5 minutes on sauté mode. The Instant Pot version cooks 3-4 hours faster but requires more attention.
What if my chili turns out too thin or watery?
Stir in 1-2 tablespoons cornstarch mixed with 2 tablespoons cold water and simmer for 5-10 minutes until thickened. For prevention, use 1/2 cup tomato paste (not sauce) and reduce broth by 1/2 cup. The key is proper liquid-to-meat ratio—this recipe balances both perfectly.
Can I add other proteins like sausage or chicken?
Yes! Add 1/2 lb smoked sausage (like kielbasa) or 1 lb chicken thighs with the initial meat. Remove sausage casing first, and trim excess fat from chicken. Cooking times remain the same, but chicken will be done at 165°F while pork and beef continue cooking.