Soups & Stews
This beef and pork chili recipe crock pot transforms a weeknight into a smoky, hearty feast with minimal effort—no stove-top burn risk and no cleanup. I perfected it after years of testing, balancing deep, caramelized flavors with tender meat that practically melts in your mouth. The secret? Slow-cooking the ground beef and pork together with spices until they develop rich, complex notes that no quick recipe can match.
What sets this apart is the two-step spice approach: first toasting the spices in a dry pan to deepen their aroma, then letting the crock pot work its magic for 6-8 hours on low.
That's all the time you need to create a chili so flavorful it'll have everyone asking for seconds. The pork adds a satisfying texture contrast while keeping the dish hearty enough to feed a crowd without feeling heavy.
By the time you serve it, you'll have a pot of chili with deep, smoky undertones, tender meat, and a thick broth that coats every spoonful. The beans stay intact but soak up the flavors, while the tomatoes caramelize just enough to add natural sweetness.
This isn't just chili—it's a one-pot meal that transforms simple ingredients into something extraordinary.
Pair it with cornbread, crusty rolls, or a simple green salad to round out the meal. The beauty of this recipe is that it gets better as it sits, so leftovers reheat beautifully for lunch the next day.
Let's get cooking—your crock pot is about to become your new best friend.
Ingredients for beef and pork chili recipe crock pot
Sixteen ingredients, one crock pot, smoky flavor that builds all day long.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | Lean-to-fat ratio for flavor |
| Ground Pork 🐷 | 1 lb | Adds tender texture contrast |
| Kidney Beans 🌱 | 15 oz | Drained, rinsed canned beans |
| Black Beans 🌱 | 15 oz | Drained, rinsed canned beans |
| Diced Tomatoes (San Marzano preferred) 🍅 | 29 oz | Two 14.5 oz cans, drained |
| Tomato Paste 🍅 | 2 tbsp | For rich, concentrated flavor |
| Yellow Onion 🧅 | 1 whole | Diced, about 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety preferred |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Paprika 🌶️ | 1 tbsp | Sweet or smoked variety |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
The meat combo makes this chili special. Ground beef delivers classic chili richness, while ground pork adds tender contrast—no one will guess it's not all beef. Grab 80/20 beef (the fat keeps it juicy) and fresh pork from the butcher section, not pre-ground. For beans, Trader Joe's has the best canned options—no weird aftertaste. The San Marzano tomatoes? Worth the splurge at Whole Foods or any specialty store for that perfect balance of sweet and tangy. If you can't find them, regular diced tomatoes work fine, but drain them well to avoid watery chili.
No San Marzano tomatoes? High-quality crushed tomatoes are your next best bet—just check the label for no added salt. Running low on chili powder? Mix smoked paprika with a pinch of cayenne for a similar kick. The pork can be swapped for ground turkey if you prefer, though it'll be leaner. For extra depth, toast your spices in a dry pan for 30 seconds before adding to the crock pot—this step takes your chili from good to restaurant-quality. The tomato paste is non-negotiable though—it's what gives that thick, concentrated flavor.
This chili tastes even better the next day, so make a double batch if you can. Store in airtight containers for up to 5 days in the fridge, or freeze for 3 months. I always portion mine into individual containers so I can grab and go. The flavors meld beautifully overnight, so if you're short on time, let it sit for at least 4 hours before serving. Leftovers reheat perfectly—just add a splash of water if it's too thick.
Why You'll Love This Recipe
- No-Fuss Dump-and-Go: The crock pot does all the work—just brown the meats, dump everything in, and walk away. That 80/20 beef and pork combo? Rich, fatty, and impossible to resist, even when you’re too busy to stir.
- Double the Depth: The pork adds a savory, almost smoky note the beef alone can’t match, while San Marzano tomatoes bring that bright, sweet acidity. Kidney and black beans soak up all the flavors like a sponge—no one’s left picking through bland chunks.
- Lunchbox Magic: This chili reheats beautifully, so I make a double batch on Sundays. Pack it for work or school—just add a dollop of sour cream and hot sauce when you’re ready. (Yes, even on a Tuesday night.)
- Budget Stretch: Ground pork and beef are cheaper than steak, and beans bulk it up without sacrificing taste. A single pot feeds four for under $15, and leftovers? They’re even better the next day—if you can wait that long.
Step-by-step instructions for beef and pork chili
This crock pot chili delivers restaurant-quality depth with minimal effort—just combine, cook, and enjoy.
Brown the Meats for Maximum Flavor
Heat a large skillet over medium-high heat. Add the 1.5 lb ground beef (80/20) and cook, breaking it apart with a wooden spoon, until it loses its raw color and turns deep brown—about 5-6 minutes. This step develops rich, meaty flavors that the slow cooker can't replicate.
Transfer the beef to a paper towel-lined plate to drain excess fat. In the same skillet, add the 1 lb ground pork and cook until it also reaches deep brown, about 4-5 minutes. The pork will be slightly lighter in color but equally important for texture contrast. Combine both meats in your crock pot.
Sauté Aromatics for Deep Base Flavors
In the same skillet (no need to clean it—the browned bits add flavor), add the 1 whole yellow onion and cook over medium heat for 5-6 minutes until softened and golden around the edges. Add the 4 cloves garlic cloves and cook for 30 seconds until fragrant—this prevents the garlic from burning.
Stir in the 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. This step builds a rich, concentrated base that carries all the spices. Transfer this aromatic mixture to the crock pot with the meats.
Combine All Ingredients for Even Cooking
Add the 29 oz diced tomatoes, 2 tbsp chili powder, 1.5 tbsp ground cumin, 1 tbsp paprika, 1 tsp dried oregano, 0.5 tsp cayenne pepper, 1.5 tsp salt, and 0.5 tsp black pepper to the crock pot. Stir gently to distribute the spices evenly through the meat mixture.
Pour in the 2 cups beef broth and add the 15 oz kidney beans and 15 oz black beans. Give everything a final stir—just enough to combine, but avoid mashing the beans. The beans will soften further during cooking, but you want to preserve some texture.
Slow Cook Until Tender and Flavorful
Place the lid on the crock pot and cook on low heat for 6-7 hours or high heat for 3-4 hours. The longer cook time allows all the flavors to meld together beautifully while keeping the beans tender. You'll know it's ready when the chili has thickened slightly and the meat is fork-tender with no pink centers.
I like to check the chili after 4 hours on high—if it's still a bit thin, let it cook another 30-60 minutes uncovered to thicken. The beans should be soft but still hold their shape, and the flavors should be deep, smoky, and well-balanced.
Adjust Seasoning and Serve Warm
Taste the chili and adjust the seasoning if needed—add more salt if it's bland or a pinch of cayenne pepper if you want more heat. The chili should be rich, slightly smoky, and well-seasoned without being overpowering.
Ladle the chili into bowls and serve immediately with toppings like shredded cheese, sour cream, chopped cilantro, or sliced avocado. The flavors will continue to develop as it sits, so it's even better the next day—just give it a quick stir before reheating.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: Skip the raw meat straight into the crock pot—this chili will taste like a slow-cooked mess. Sear the beef and pork in batches over medium-high heat until deeply browned (not necessarily cooked through), then scrape up those crispy bits. That caramelized crust is where all the flavor hides, and it won’t develop if you just dump everything in cold.
- Drain and Rinse Those Beans: Canned beans are convenient, but the starchy water turns your chili into glue. Drain the kidney and black beans, then give them a quick rinse under cold water. Pat them dry if you’re feeling extra—this keeps the texture firm and prevents a watery finish, especially when mixed with the tomatoes.
- Start Hot, Finish Low: The first 30 minutes on high heat builds depth, but after that, switch to low. I learned this the hard way—my chili turned out thin and one-dimensional when I let it simmer too long on high. Low and slow after the initial burst keeps the meat tender and lets the flavors meld without breaking down the beans into mush.
- Use Tomato Paste, Not Just Sauce: Puree or sauce alone won’t cut it—add 1-2 tablespoons of tomato paste to the crock pot with the diced tomatoes. It thickens the chili, balances the acidity, and adds a rich, umami backbone. Stir it in early so it dissolves completely; I was skeptical until I tried it, and now it’s non-negotiable.
Wine and beer pairings for beef and pork chili recipe crock pot
Red Wine Pairings
This chili's deep, smoky flavors call for a bold but balanced red wine. I always reach for a Zinfandel from California—its jammy notes and subtle spice echo the chili powder and cumin beautifully.
Look for a Dry Creek Vineyard or Ravenswood bottle; they have just enough acidity to cut through the richness without overpowering it. If you prefer something fruitier, a Malbec from Argentina delivers dark berry flavors that complement the meaty depth. 🍷
White Wine Options
Don't dismiss white wine—it can actually refresh your palate between bites. A crisp Gewürztraminer from Alsace brings floral and lychee notes that contrast wonderfully with the chili's heat. For something more everyday, try a Viognier with its citrus and stone fruit flavors.
Both wines stand up to the chili's complexity while offering a clean, refreshing finish. Trust me, this combo surprised even my skeptical Italian relatives. 🍇
Beer Pairings
For beer lovers, a Mexican lager like Modelo Especial or Pacifico is my go-to—its light, crisp profile cleanses the palate without competing with the chili's flavors.
If you prefer something with a bit more character, try a Belgian-style witbier like Hoegaarden or Stella Artois—the citrus and coriander notes play nicely with the spices. Avoid heavy IPAs or stouts, which can overwhelm the dish. 🍺
Non-Alcoholic Choices
Don't drink? No problem. A sparkling hibiscus iced tea (brew hibiscus tea, chill, and top with club soda) mirrors the wine's acidity and adds a floral touch. For something simpler, ginger beer with a squeeze of lime cuts through the richness while adding a zesty contrast.
My Nonna always served chili with sparkling water and a lime wedge—it's a classic that never disappoints. 💧
Topping Pairings
If you're serving wine or beer, consider adding toppings that complement both the chili AND the drink. A dollop of sour cream or Greek yogurt adds creaminess that pairs well with Zinfandel's tannins. Fresh cilantro and lime wedges brighten the dish and cut through the beer's carbonation.
For a smoky touch, try pickled jalapeños—they add heat that matches the chili powder while balancing the wine's fruitiness. 🌿
Nutrition facts
Frequently asked questions
Can I use pre-cooked ground beef to save time?
You can, but I don't recommend it for this recipe. Pre-cooked beef loses some of that rich, meaty depth that develops when you brown it fresh. If you're short on time, at least sear the pork separately—it adds that essential tender contrast. For best results, stick with raw meat and brown it first in the skillet.
What if my crock pot chili turns out too thin?
No problem! If the chili is too thin after cooking, remove the lid and let it simmer on high for an extra 30-60 minutes to thicken naturally. For an instant fix, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and let it cook for another 10 minutes. Avoid adding too much—you want flavor, not glue!
How can I make this chili spicier without burning my mouth?
Start by adding an extra ½ teaspoon cayenne pepper or 1 teaspoon chipotle powder when you first combine ingredients. For heat that lingers but doesn't overwhelm, stir in 1-2 tablespoons hot sauce (like Cholula or Tabasco) right before serving. This lets you control the spice level per bowl.
Can I freeze this chili for later?
Let the chili cool completely, then portion it into airtight containers or freezer bags. It keeps for up to 3 months in the freezer. When reheating, thaw overnight in the fridge, then warm on the stove over medium-low heat with a splash of water or broth to restore moisture. Never microwave directly from frozen.
Why does my chili taste bland after cooking?
Most likely, your spices weren't toasted enough or the salt was added too late. Next time, toast your spices in a dry pan for 30 seconds before adding to the crock pot. Also, taste as you go—add salt in stages rather than all at once. If it's still bland, stir in 1 teaspoon soy sauce or a pinch of MSG for umami depth.