Soups & Stews
This beef and pork chili recipe crock pot transforms tough cuts into melt-in-your-mouth tender meat with deep, smoky flavors that develop over hours of slow cooking. 🔥 The combination of beef and pork creates a rich, hearty texture that's impossible to resist, while spices like cumin and chili powder build layers of warmth that only a crock pot can deliver.
I've perfected this recipe over years of testing—it's the kind of dish that tastes even better the next day, when all those flavors have time to meld together.
The beauty of this recipe lies in its simplicity: just dump everything in the crock pot and let it work its magic. You'll start with ground beef and pork, browned to develop that essential caramelized crust before adding all your vegetables, beans, and spices.
The slow cooker does all the heavy lifting, breaking down the meat and blending flavors into a cohesive, comforting stew that's perfect for feeding a crowd or meal prepping for the week.
By the time you're ready to serve, you'll have a pot of chili that's thick, rich, and packed with flavor—each bite delivers tender meat, hearty beans, and vegetables all coated in a sauce that's just the right balance of spicy and sweet.
The pork adds a satisfying juiciness that beef alone can't match, while the crock pot ensures every ingredient is perfectly tender without drying out. This is the kind of chili that makes you want to make it again and again.
The best part? This recipe scales effortlessly, whether you're serving 4 or 12. Pair it with cornbread, tortilla chips, or a simple green salad to round out the meal.
The leftovers keep beautifully in the fridge for days, making this the ultimate make-ahead dish for busy weeks. Let's get cooking—your taste buds will thank you.
Ingredients for beef and pork chili recipe crock pot
These hearty ingredients turn simple cuts into smoky, tender chili magic in your crock pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean for best flavor |
| Ground Pork 🐷 | 1 lb | Freshly ground preferred |
| Yellow Onion 🧅 | 1 whole | Diced small |
| Bell Pepper 🌶️ | 1 whole | Any color, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Diced Tomatoes (Canned) 🍅 | 2 cans | Fire-roasted preferred |
| Tomato Paste 🍅 | 2 tbsp | For thickness |
| Chili Powder 🌶️ | 2 tbsp | Smoky variety |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Paprika 🌶️ | 1 tbsp | Sweet or smoked |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Kidney Beans (Canned) 🌱 | 2 cans | Drained, rinsed |
| Beef Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Dark Chocolate (70%) 🍫 | 1 oz | Finely chopped |
The meat combo is non-negotiable—ground beef and pork give that deep, rich flavor. Costco or Walmart usually have pre-ground pork at great prices, but if you're buying whole, ask the butcher to grind it fresh. For the tomatoes, Muir Glen fire-roasted is my go-to—it adds that smoky kick without extra work. The bell pepper? Any color works, but red has the sweetest flavor. Pro tip: brown the meat first in a skillet before adding to the crock pot for maximum flavor.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika works in a pinch. Short on kidney beans? Black beans or pinto beans are great swaps—just adjust the liquid if needed. The dark chocolate might sound weird, but trust me—it deepens the richness without overpowering. Trader Joe's has great bars for this. For the spices, if you've got Penzeys or McCormick Gourmet, those are solid choices, but honestly, any brand works if it's fresh. Smell your spices—if they don't smell amazing, toss them.
This chili tastes even better the next day as flavors meld. Keeps for 4-5 days in the fridge, freezes for 3 months. I double the batch and freeze half—perfect for lazy weeknights. For serving, top with shredded cheese, sour cream, or fresh cilantro. The crock pot makes cleanup a breeze, so you'll want to make this again and again.
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear, the only chopping I do is dice one onion and a bell pepper—then it’s straight into the pot with the raw meat. No measuring cups, no fuss, just brown the meat first, toss in the veggies, and let the crock pot do the rest. (Yes, even on a Tuesday night.)
- Double-Meat Dream Team: That combo of beef and pork? It’s like the chili equivalent of peanut butter and jelly—separately solid, together ridiculously good. The pork keeps it tender, while the beef adds depth, and the garlic? Oh, it’s the secret weapon no one skips.
- Leftover Hero: This chili actually tastes better the next day—if you can stop yourself from eating the whole pot. I make a double batch on Sundays, freeze half, and still have leftovers for lunches. (Pro tip: Top with shredded cheese and sour cream when reheating.)
- Budget Meal, Big Flavor: Ground beef and pork stretch for miles, and onions, peppers, and garlic are the kind of ingredients that don’t break the bank. Honestly, it’s the kind of dish where you’re feeding a crowd for the price of two takeout meals—but way more satisfying.
Step-by-step instructions for slow-cooked chili
This fusion chili delivers deep flavor and perfect texture—just follow these easy steps.
🍳 Step 1: Brown the Meats for Maximum Flavor
Heat a large skillet over medium-high heat and add the 1.5 lb ground beef and 1 lb ground pork in batches. Cook for 5-6 minutes per batch, breaking it apart with a wooden spoon until it's deep brown and fully cooked. You're not just cooking the meat—you're building flavor through the Maillard reaction.
Transfer the cooked meats to your slow cooker and set them aside. Don't drain the fat from the skillet—that's where all the flavor is hiding! We'll use it to sauté our aromatics next. Here's the thing—browning the meat first creates that rich, meaty depth that separates good chili from amazing chili.
👨🍳 Step 2: Sauté the Aromatic Base
In the same skillet (no need to clean it), add the diced yellow onion and diced bell pepper. Cook over medium heat for 5-6 minutes until softened and slightly caramelized. You'll know they're ready when they release their juices and start to brown at the edges.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant—don't let it burn! Pour in the 2 tbsp tomato paste and stir to coat everything. This creates a flavorful paste that will thicken your chili beautifully. Scrape up all those browned bits from the bottom of the pan with a wooden spoon and transfer everything to the slow cooker.
🥘 Step 3: Combine All Ingredients
Add the 2 cans diced tomatoes, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp paprika, 1.5 tsp salt, and 0.5 tsp black pepper to the slow cooker. Stir everything together until well combined. The spices should be evenly distributed throughout the mixture.
Here's where it gets interesting—add the 1 oz finely chopped dark chocolate and the 1.5 cups beef broth. The chocolate might seem weird, but trust me, it deepens the flavor and adds a subtle sweetness that balances the heat. Stir one more time to incorporate everything completely.
⏰ Step 4: Slow Cook to Perfection
Place the lid on your slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours. This long cooking time allows all the flavors to meld together beautifully. You'll know it's ready when the chili has thickened and the flavors are rich and complex—no longer tasting like individual ingredients.
About 30 minutes before serving, add the 2 cans drained and rinsed kidney beans. This prevents them from getting mushy from the long cook time. Stir gently to distribute them evenly throughout the chili. The beans will absorb all that delicious flavor and become a perfect complement to the meaty base.
🍽️ Step 5: Serve with Your Favorite Toppings
Let the chili sit for 10 minutes before serving—this allows the flavors to settle and makes it easier to scoop. Taste and adjust seasoning if needed. I like to add a squeeze of lime or a dollop of sour cream to cut through the richness, but that's totally optional.
This chili serves 6 hearty portions and tastes even better the next day as the flavors continue to develop. The combination of beef and pork gives it a rich, meaty texture, while the spices and chocolate create a complex flavor profile that's both comforting and exciting. Enjoy your slow-cooked masterpiece!
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: Skip the raw meat dump—sear the beef and pork in a skillet first until they lose that pink center. I learned this the hard way: crock pots can’t build the same depth of flavor, and raw meat just sits there like sad, gray mush. Five minutes of effort here means richer chili later.
- Dice the Onions Small: Tiny onions melt into the chili instead of sitting as chewy chunks. I used to cut them in big wedges, thinking it’d save time, but they just turn to mush unevenly. Aim for ¼-inch pieces—small enough to disappear but big enough to keep texture.
- Low and Slow Wins: Set your crock pot to low heat for 6-8 hours, not high for 3-4. I’ve rushed it twice, and the pork always ended up rubbery. Low heat keeps everything tender, and the flavors have time to marry properly—no one wants dry, overcooked meat in their chili.
- Toast the Garlic: Sauté the minced garlic in oil until it’s golden, not just fragrant. I was skeptical until I tried it—it adds a nutty depth that raw garlic can’t match. Just don’t walk away; it burns faster than you’d think.
Best sauces and condiments for beef and pork chili recipe crock pot
Classic Chili Toppings
No chili is complete without the right toppings to balance its rich flavors.
I always keep a stash of shredded cheddar cheese (about ¼ cup) and sour cream (about 2 tbsp) on hand—they add creaminess that cuts through the heat. Fresh cilantro (about 2 tbsp chopped) brings a bright, herbal note that elevates the dish.
For extra crunch, I sprinkle tortilla chips or crushed Fritos directly on top before serving. 🌶️
Spicy Kick Boosters
If you love heat, try adding diced jalapeños (about 2 tbsp) or pickled red onions (about 3 tbsp) for tangy spice.
For a smoky finish, I drizzle hot honey (about 1 tsp) or sprinkle smoked paprika (about ½ tsp) over the top. Chipotle peppers in adobo (about 1 tbsp minced) add a deep, smoky heat that pairs perfectly with the chocolate in this chili.
Creamy Contrasts
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For a richer contrast, mix Greek yogurt with a pinch of chili powder and a squeeze of lime to create a tangy topping. Avocado slices (about ¼ of a medium avocado) add a buttery, cool element that balances the spice.
If you're feeling fancy, top with crumbled queso fresco (about 2 tbsp) for a salty, crumbly texture that adds another layer of flavor.
Unexpected Twists
This chili’s depth makes it perfect for bold toppings. Try crispy fried shallots (about 1 tbsp) for a nutty crunch or toasted pumpkin seeds (about 1 tbsp) for earthy texture.
For a sweet-spicy combo, add diced pineapple (about ¼ cup) or mango salsa (about 2 tbsp). The chocolate in the chili makes these toppings taste even more complex.
Make-Ahead Toppings
Prep toppings ahead to save time.
Store cheese, sour cream, and chopped veggies in small containers in the fridge for up to 5 days. Pickled onions and jalapeños stay fresh for 1 week if stored in their liquid. Avocado should be added fresh—it oxidizes quickly, so slice it just before serving.
Keep tortilla chips in an airtight container to maintain their crunch.
Nutrition facts
Frequently asked questions about crock pot beef and pork chili
Why does this recipe use both beef and pork?
The combination creates a richer, more complex flavor profile than beef alone. The pork adds juiciness and a slightly sweeter taste, while the beef provides that classic chili depth. Together, they create a heartier texture that stands up to the spices and beans beautifully.
Can I make this chili in a Dutch oven instead of a crock pot?
For best results, brown the meat first, then simmer on low heat for 2-3 hours until thickened. The Dutch oven gives you more control over the cooking process, but the crock pot's even heat distribution makes it foolproof for beginners.
What's the deal with adding dark chocolate to chili? The 1 oz dark chocolate adds a subtle sweetness that balances the heat and deepens the flavor profile. It's a secret ingredient in many gourmet chili recipes—just
How do I adjust the spice level for kids or sensitive eaters?
Reduce the chili powder to 1 tbsp and omit the dark chocolate if you're concerned about spice. For kids, serve their portion with extra toppings like cheese or sour cream to balance any heat. You can always add more spices later if needed!
Can I freeze this chili for later?
Yes! Let it cool completely, then store in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating. The flavors actually improve after freezing, making it perfect for meal prep. Just add a splash of broth when reheating if it gets too thick.