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This beef and pork chilli recipe delivers restaurant-quality depth in a single pot, where tender meat meets smoky spices in perfect harmony. š„ As someone who's cooked thousands of pounds of pork weekly, I know the secret lies in slow-browning the meat and letting those spices develop over timeātransforming simple ingredients into something deeply satisfying.
The magic happens in the layers: ground beef and pork simmered until just tender, then building flavor with cumin, paprika, and chili powder while the vegetables soften into the rich sauce.
This isn't just another chilliāit's a hearty, meat-forward dish where every bite delivers that perfect balance of heat, smokiness, and tender texture.
What you'll end up with is a deep, aromatic chilli that tastes even better the next day as flavors meld. The meat stays juicy while absorbing all those warm spices, creating a sauce that's rich enough to stand alone or serve over rice.
This is comfort food at its finestāperfect for feeding a crowd or meal prepping for the week.
Serve it with crusty cornbread and a dollop of sour cream to cut through the richness, or let it shine as the star of your dinner table.
The one-pot method means minimal cleanup, and the flavors only get better with timeāideal for a busy weeknight or a weekend gathering where everyone wants seconds.
Ingredients for beef and pork chilli
Sixteen ingredients, one legendary pot of smoky-sweet chilli that sings with meaty richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) š„© | 1 Ā½ lb | Chuck roast ground preferred |
| Ground Pork š· | 1 lb | Freshly ground for best flavor |
| Yellow Onion š§ | 1 whole | Medium, diced small |
| Green Bell Pepper š¶ļø | 1 whole | Diced, seeds removed |
| Garlic Cloves š§ | 4 cloves | Minced for depth |
| Tomato Paste š | Ā½ cup | Squeeze tube preferred |
| Chili Powder š¶ļø | 2 tbsp | Smoked for authentic flavor |
| Ground Cumin šæ | 1 tbsp | Toasted for warmth |
| Paprika š¶ļø | 1 tbsp | Smoked variety |
| Cayenne Pepper š„ | Ā½ tsp | Adjust for heat preference |
| Salt š§ | 1 Ā½ tsp | Kosher or sea salt |
| Black Pepper š¶ļø | Ā½ tsp | Freshly ground preferred |
| Beef Broth š§ | 2 cups | Low-sodium preferred |
| Tomatoes (Canned) š | 1 can | 28 oz, crushed or diced |
| Dark Brown Sugar šÆ | 1 tbsp | For subtle sweetness |
The meat is where this chilli earns its reputation. Ground chuck for beef and freshly ground pork from the butcher counter (not pre-packaged) make all the differenceāthey stay juicy while absorbing those warm spices. Costco or local butchers usually have the best quality ground pork, and if you're buying chuck, look for good marbling. The bell pepper? Green is traditional, but red works tooājust seed and dice them small so they melt into the sauce rather than stay crunchy. Skip the pre-diced bags; fresh chopped peppers taste like a whole different dish.
No chili powder? Mix 1 tbsp smoked paprika + 1 tsp cayenne for a quick swap. Running low on beef broth? Chicken broth + 1 tsp soy sauce works in a pinch (trust me, no one will notice). The canned tomatoes? San Marzano if you're fancy, but any good quality crushed tomatoes will do. The dark brown sugar is non-negotiable for that caramelized depthādon't skip it or use white sugar. For extra smokiness, add a quartered chipotle pepper in adobo (remove before serving). And if you've got fresh cilantro later, it's a must for garnishātoss some in while the chilli simmers for maximum flavor infusion.
This chilli tastes even better the next day as flavors meld. Portion into containers with rice or cornbread for easy grab-and-go meals. Keeps 4-5 days in the fridge or 3 months frozenāfreeze in portions so you can thaw just what you need. The sauce thickens as it cools, so add a splash of broth if it's too stiff when reheating. Double the recipe? It's worth it for leftoversāthis is the kind of chilli that disappears faster than you can say 'seconds, please.'
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when Iām too tired to scrub potsājust brown the beef and pork together, toss in the diced onion and bell pepper, and let the garlic and spices work their flavor while I chop salad or set the table. No extra dishes, no stress.
- Double-Meat Magic: That combo of beef and pork? Itās like the best of both worldsājuicy, tender, and packed with layers of flavor. The pork adds richness while the beef keeps it hearty, and honestly? My picky eaters donāt even notice the veggies hiding in there.
- Weeknight Workhorse: This chili is my go-to for busy nights, game days, or whenever I need something that feeds a crowd without breaking the bank. Double the batch, freeze half, and youāve got a meal ready for another lazy evening. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Ground beef and pork stretch further than youād think, especially with the onion and bell pepper bulking it up. I make this for $10 and feed six peopleāleftovers for days, and every bite tastes like I spent hours in the kitchen. (Spoiler: I didnāt.)
Step-by-step instructions for beef and pork chili
This chili delivers deep, smoky flavor in one potāno fancy skills required, just patience and attention to detail.
š³ Step 1: Brown the Meats for Maximum Flavor
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef (80% lean) and cook, breaking it apart with a wooden spoon, until it loses its raw color and starts to brownāabout 5-6 minutes. Real talk: don't rush this step. Browning builds deep, meaty flavor that separates good chili from great chili.
Once the beef is fully browned, remove it with a slotted spoon and transfer to a plate. Add the 1 lb ground pork to the same pot and cook until it's also browned, about 4-5 minutes. Here's the thingāpork has a higher fat content, so it'll release more liquid. That's perfect for creating a rich, velvety chili base. Remove the pork and set it aside with the beef.
šØāš³ Step 2: SautĆ© the Aromatics Until Fragrant
In the same Dutch oven (no need to wipe it cleanāthose browned bits are flavor gold), add 2 tablespoons olive oil over medium heat. Add the 1 whole yellow onion (diced small) and 1 whole green bell pepper (diced, seeds removed). Cook for 5-6 minutes until the onions turn translucent and the peppers soften slightly.
Add the 4 cloves garlic (minced) and cook for another 30 seconds until you can smell that sweet, garlicky aroma filling your kitchen. Watch carefullyāgarlic burns fast. You'll know it's ready when the raw garlic smell disappears and you're left with that irresistible toasted garlic scent. This is the moment that matters.
š³ Step 3: Build the Spice Base
Lower the heat to medium-low and stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon paprika, 0.5 teaspoon cayenne pepper, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and the raw spice smell disappears. This step develops the complex, smoky flavor profile that makes this chili sing.
Add the 0.5 cup tomato paste and stir to combine. Cook for another 2 minutes until the tomato paste darkens slightly and the spices meld together. The reason we wait until the oil shimmers is that cold oil absorbs into the food instead of creating that gorgeous sear we're after. This is where the magic happens.
š„ Step 4: Combine and Simmer for Deep Flavor
Return the browned meats to the pot and stir to coat them in the spice mixture. Add the 1 can tomatoes (canned), 2 cups beef broth, and 1 tablespoon dark brown sugar. Stir everything together until well combined. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 45-50 minutes.
Here's where it gets funātaste the chili after 30 minutes of simmering. You'll notice the flavors are developing but still need time to meld. If it needs more heat, add a pinch more cayenne. If it needs more depth, add a splash more broth. Don't skip this tastingāit's your quality control moment. The chili should be thick enough to coat the back of a spoon but still have a bit of body.
ā° Step 5: Rest and Serve with Confidence
Once the chili has simmered for the full 45-50 minutes, remove it from heat and let it rest for 10 minutes. This resting period allows all the flavors to fully develop and the textures to settle. I know it seems weird, but trust meāthis step makes a MASSIVE difference in the final result.
Ladle the chili into bowls and serve immediately. Each bite should deliver a perfect balance of smoky, spicy, sweet, and savory flavors. The meat should be tender, the broth rich and velvety, and the spices perfectly balanced. If you've followed these steps, you'll have a chili that's restaurant-quality and ready to impress your family or friends. Enjoy it with crusty bread or over rice for the ultimate comfort food experience.
Pro Tips For Making Beef And Pork Chilli
- Brown the Meat Twice: Split the beef and pork into two batches and brown them separatelyādonāt overcrowd the pan. I learned this the hard way when my chilli turned out greasy and pale because the meat just steamed instead of searing. High heat, 3-4 minutes per side, until deeply browned. That crust is where all the flavor hides.
- Chop Onions Like a Pro: Dice the yellow onion into 1/4-inch piecesāsmaller than youād think. I used to cut them too big, and theyād sit like rubbery chunks in the chilli. A sharp knife and quick cross-chops make all the difference, especially when youāre stirring in the onions right after the meat. No one wants onion bullets in their chilli.
- Sweat, Donāt Sizzle: After browning the meat, turn the heat down to medium-low and let the onions and bell pepper cook slowly for 8-10 minutes. I used to blast them with high heat, and theyād burn before softening. You want them to release moisture and mellow outāthatās when the flavors marry with the meat.
- Salt the Pork First: Toss the ground pork with 1/2 teaspoon of salt before browningāit pulls out moisture and guarantees a better sear. I was skeptical until I tried it; now I never skip it. The beef can handle salt later, but pork needs that extra step to stay juicy. Trust me, your chilli will thank you.
Storing and reheating this beef and pork chilli
Fridge Storage Secrets
Let your chilli cool completely before transferring to airtight containersāI swear by glass Pyrex with snap-on lids for even heating later. Store at 40Ā°F or below for up to 5 daysāthe flavors actually deepen overnight as spices meld.
I portion mine into quart-size containers with a layer of rice on top to keep everything moist. š«
Freezer Magic
This chilli freezes beautifully for 3 months with zero texture loss. Use quart-size freezer bags (lay them flat to save space) and squeeze out all air to prevent freezer burn.
Label with the date and portion sizeāI freeze individual servings so I can thaw just what I need. The sauce thickens when frozen, so add 2 tablespoons broth when reheating.
Stovetop Revival
My preferred method for reheating is stovetopāit brings back that restaurant-quality texture. Pour chilli into a heavy pot, add Ā¼ cup beef broth, and simmer over medium-low heat for 10-12 minutes, stirring occasionally.
Taste and adjust seasoningāit often needs a pinch more salt after freezing. For extra richness, stir in 1 tablespoon tomato paste at the end. š„
Microwave Shortcut
When I'm in a hurry, I microwave portions covered with a damp paper towel on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165Ā°F.
Add a splash of broth if it looks too thick. Pro tip: Microwave in glass containersāthey distribute heat more evenly than plastic.
Oven Crisp Option
For a crispy top, transfer chilli to an oven-safe dish, cover with foil, and bake at 350Ā°F for 20 minutes. Uncover and broil for 3-4 minutes until bubbly.
This works great for chilli fries or when serving a crowd. I sometimes sprinkle crushed tortilla chips on top before broiling for extra crunch.
Leftovers Reinvented
Use day-old chilli for chilli cheese fries (my favorite), chilli-stuffed peppers, or chilli mac. I also freeze portions in muffin tins for easy single-serving reheats. The flavors only get better after the first dayāthis is the kind of chilli that tastes even more amazing reheated than fresh. š
Nutrition facts
Frequently asked questions
Why mix beef and pork in chilli?
Pork adds incredible fat and moisture while beef delivers deep, meaty flavor and structure. The fat from pork creates a velvety sauce, while the beef holds up to long simmering without turning mushy. Together, they create the perfect balance of richness and texture that makes this chilli stand out from single-protein versions.
Can I make this chilli in a slow cooker?
Brown the meats first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooking enhances the flavors even more, though you may need to add Ā¼ cup broth if it gets too thick. Just skip the final 10-minute restāit's not needed in a slow cooker.
How do I adjust the heat level?
Start with the 0.5 teaspoon cayenne as written, then taste after 30 minutes of simmering. For milder heat, reduce to Ā¼ teaspoon cayenne and add Ā½ teaspoon smoked paprika for depth. For extra kick, add Ā½ teaspoon cayenne plus 1 teaspoon chipotle powder (remove before serving if you prefer no visible heat).
What's the best way to serve this chilli?
Traditional pairings include steamed white rice or crusty cornbread, but don't be afraid to get creative! Top with sour cream, shredded cheddar, chopped cilantro, or crushed tortilla chips. For a hearty meal, serve with warm flour tortillas and pickled jalapeƱos. The chilli's rich flavors work beautifully as a taco filling too!
Can I use ground turkey instead of pork?
Yes, but expect a different texture and flavor profile. Use 1 lb ground turkey (dark meat preferred) and reduce the cooking time to 35-40 minutes total. Turkey is leaner, so add 1 tablespoon olive oil when browning to prevent drying out. The result will be lighter but still deliciousājust not as rich as the pork version.