Soups & Stews
This Crock Pot beef and pork chili recipe transforms tough cuts into melt-in-your-mouth tenderness with deep umami and layered spice. 🔥 The secret lies in browning the meat first—creating a flavorful crust that builds complexity as it slow-cooks.
I developed this after years of testing, balancing traditional chili spices with modern twists like smoked paprika and chipotle powder for that perfect harmony.
The beauty of slow cooking is how simple ingredients become extraordinary. Ground beef and pork blend seamlessly with tomatoes, beans, and a rich broth, while the spices meld into a cohesive, aromatic base.
Unlike quick stovetop versions, the Crock Pot method ensures every bite is packed with flavor without requiring constant attention.
What you'll end up with is a hearty, restaurant-quality chili that's perfect for feeding a crowd or meal prepping for the week. The meat stays tender, the beans absorb the smoky spices, and the sauce thickens just enough to coat every spoonful—no lumps, no blandness.
This is comfort food at its finest, with just the right balance of heat and richness.
Serve with cornbread, shredded cheese, or sour cream for the full experience. The best part? You can walk away while dinner cooks, leaving you free to enjoy the aroma filling your home. Let's get cooking!
Ingredients for beef and pork chili recipe crock pot
Sixteen ingredients for a chili so rich and smoky it'll fool anyone into thinking it's from a restaurant.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) 🥩 | 1 ½ lb | Browned for deep flavor |
| Ground Pork (80% lean) 🐷 | 1 ½ lb | Browned for rich texture |
| Onion (yellow) 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Canned Kidney Beans 🌱 | 2 cups | Drained and rinsed |
| Canned Black Beans 🌱 | 2 cups | Drained and rinsed |
| Canned Diced Tomatoes 🍅 | 2 cups | San Marzano preferred |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Chipotle Powder 🌶️ | 1 tbsp | For smoky depth |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smokiness |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Dark Brown Sugar 🍚 | 1 tbsp | Balances heat |
| Apple Cider Vinegar 🍎 | 1 tbsp | Brightens flavors |
The meat is where the magic starts. Ground beef and pork from the butcher counter (not pre-packaged) have way more flavor—look for 80% lean for that perfect balance of richness and tenderness. I always grab mine at Whole Foods or the local meat market, but the regular grocery store stuff works if you brown it well. Pro tip: Brown the meat in batches to avoid steaming instead of searing—this builds that deep, caramelized crust that slow-cooking can't create on its own. Skip the pre-ground spices too; fresh garlic and cumin make all the difference.
No chipotle powder? Smoked paprika plus a pinch of cayenne gets you close. Running low on beans? Substitute pinto beans at the same amount—they hold up just as well. The tomato paste can be a squeeze tube from Trader Joe's if you're lazy, but San Marzano canned tomatoes are worth the splurge for that sweet, rich flavor. Fresh oregano? Use one-third the amount of dried. And if you're watching sodium, reduce the salt and beef broth by half—this chili still packs serious flavor without it.
This chili only gets better with time. Day-old chili tastes like it's been simmering for hours, with all the flavors melding together perfectly. Keep leftovers in the fridge for 5 days or freeze portions for 3 months—it reheats beautifully, even better than the first day. I always make a double batch because it disappears fast. Serve with cornbread or tortilla chips for the full experience, and trust me, you'll want seconds.
Why You'll Love This Recipe
- Set-and-Forget Magic: I dump everything in the crock pot—meat, onions, garlic, beans—and walk away. No stirring, no babysitting, just hours of simmering that turns tough cuts into melt-in-your-mouth goodness. (Yes, even on a Tuesday night.)
- Double-Meat Power: The beef and pork combo is where this chili actually shines—the pork adds a juicy richness while the beef keeps it hearty. Honestly, I’ve tried single-meat versions, and this? It’s a whole different league.
- Leftover Goldmine: This chili tastes better the next day, and I make enough for four meals. Freeze half for when you’re too tired to cook, or reheat it straight from the fridge for a no-fuss lunch. My kids beg for it cold in sandwiches—no joke.
- Budget-Friendly Feast: Ground pork stretches the beef, and canned beans cut costs without sacrificing flavor. I feed six people for under $15, and it’s still the dish everyone asks for. (Between us, that’s the real win.)
Step-by-step instructions for crock pot beef and pork chili
This chili delivers deep umami and perfect spice balance—let's make it hands-off and delicious!
🍳 Step 1: Brown the Meats for Maximum Flavor
In a large skillet over medium-high heat, add the 1.5 lb ground beef (80% lean) and cook for 5-6 minutes, breaking it apart with a wooden spoon until deep brown and cooked through. Transfer to a plate and set aside.
In the same skillet, add the 1.5 lb ground pork (80% lean) and cook for another 5-6 minutes until it's also browned and crumbly. This browning step creates the rich, meaty foundation your chili needs. Don't drain the fat—it adds flavor to the chili later.
👨🍳 Step 2: Sauté Onions and Garlic for Depth
In the same skillet (with all that delicious rendered fat), add the diced yellow onion and cook for 5 minutes until softened and golden brown. Stir occasionally so it cooks evenly and doesn't burn.
Add the 6 minced garlic cloves and cook for 30 seconds until fragrant. You'll know it's ready when the kitchen smells amazing—this is where all the flavor magic starts. Transfer the onion and garlic to your crock pot and set the skillet aside for now.
🥘 Step 3: Build the Chili Base in the Crock Pot
Add the 2 cups canned diced tomatoes, 2 cups beef broth, 2 tbsp tomato paste, 1 tbsp chipotle powder, 1 tbsp smoked paprika, 1 tbsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt, 1 tsp black pepper, and 1 tbsp dark brown sugar to the crock pot. Stir everything together until the spices are fully dissolved.
Now add the browned meats, 2 cups drained kidney beans, and 2 cups drained black beans. Give it one final stir, then pour in the 1 tbsp apple cider vinegar. This brightens all the rich flavors and balances the heat beautifully.
⏰ Step 4: Slow Cook to Perfect Tenderness
Place the lid on your crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The longer it cooks, the deeper the flavors develop. You'll know it's ready when the chili is thick and the beans are completely tender—no crunchy bits left.
I like to check it after 5 hours on low to make sure everything's coming together nicely. If it looks too thick, you can add a splash of water or broth to loosen it up. The chili should be rich, thick, and have that perfect balance of smoky, spicy, and sweet flavors.
🍽️ Step 5: Adjust and Serve with Confidence
Give your chili a taste and adjust the seasoning if needed. You might want to add a pinch more salt, a dash of chipotle powder for extra heat, or even a squeeze of lime juice for brightness. Let it sit for 10 minutes before serving to allow all the flavors to meld together.
Serve your chili hot with all the fixings: shredded cheese, sour cream, chopped cilantro, diced avocado, and a sprinkle of crushed red pepper flakes. This chili is so flavorful you'll want to make it again and again—trust me, it's worth every minute of hands-off cooking time!
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: The crock pot is forgiving, but nothing beats that deep, caramelized flavor from searing the beef and pork in a skillet first. Five minutes of high heat with a splash of oil and a pinch of salt before dumping everything into the pot makes the chili taste richer—no one will guess it’s slow-cooked.
- Dice the Onion Small: Big chunks of onion turn to mush in a crock pot, leaving you with a watery chili. Chop the yellow onion into ¼-inch pieces so it melts into the meat instead of sitting as identifiable bits—your spoonfuls will be smoother, and the flavor will distribute evenly.
- Skip the Pre-Measuring Beans: Drain and rinse the kidney beans, but leave them whole in the can until you’re ready to add them. The last 30 minutes of cooking will soften them perfectly—no need to pre-soak or chop, and you avoid the sad, overcooked texture that happens when they sit too long.
- Use Garlic Powder Too: Fresh garlic is great, but for a crock pot, add both minced fresh and ½ teaspoon of garlic powder. The powder infuses slowly, and the fresh cloves add a bright punch—together, they prevent that one-dimensional garlic taste that can happen when you rely on just one form.
Creative variations of these flavors
New England White Bean Twist
Swap half the kidney and black beans for 2 cups canned white beans (like Great Northern or cannellini) and add 1 bay leaf during cooking. The beans absorb the smoky spices beautifully, and the bay leaf adds a subtle herbal note that reminds me of my Nonna's Italian stews.
I like to finish with 1 tbsp fresh parsley chopped on top—the bright green cuts through the richness. 🌿
Texas-Style Smoky BBQ Chili
Boost the smokiness by adding 1 tbsp coffee granules (trust me, it deepens the flavor) and 1 tbsp Worcestershire sauce to the crock pot. Top with diced jalapeños and crumbled blue cheese for a bold, tangy finish.
This version has a darker, almost molasses-like richness that’s perfect for chili cook-offs. 🔥
Italian-Inspired Chili Sin Carne
For a vegetarian version, replace the meat with 1 lb Italian sausage (mild or spicy) and 1 cup diced mushrooms sautéed with the onions. Add ½ cup sun-dried tomatoes and 1 tsp Italian seasoning instead of chipotle.
The mushrooms add an umami depth that mimics the meat, and the sun-dried tomatoes bring a tangy sweetness. 🍅
Spicy Chipotle Kick
If you love heat, add 1 extra tbsp chipotle powder and 1 diced chipotle pepper in adobo sauce (from the can) to the crock pot. For balance, stir in 1 tbsp honey at the end.
The adobo sauce adds a smoky, fruity heat that’s way more complex than just cayenne. I promise your taste buds will thank you. 🌶️
Breakfast Chili Hack
Make this chili in the morning and let it simmer on low all day. In the evening, top with fried eggs, shredded cheddar, and sour cream.
The runny yolk adds a creamy contrast to the smoky chili, and it’s a game-changer for lazy weeknights. My kids devour this version—no complaints! 🍳
Slow-Cooker Chili Mac
Add 8 oz elbow macaroni to the crock pot with the beans and let it cook with the chili. The pasta absorbs the flavors beautifully, and you end up with a thick, hearty one-pot meal.
I like to finish with grated Parmesan and black pepper. It’s like chili and mac and cheese had a baby—and it’s delicious. 🍝
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of beef and pork?
Ground turkey works beautifully and keeps the dish lighter. Use 3 lbs total (instead of 3 lbs combined beef/pork) and add 1 tsp extra cumin to compensate for the milder flavor. Brown the turkey thoroughly to avoid dryness, and consider adding ½ cup chicken broth if it seems too dry during cooking.
How do I make this chili less spicy?
Reduce the chipotle powder to ½ tbsp and omit the cayenne if using. For extra mildness, add 1 tbsp unsweetened cocoa powder (it rounds out heat) and serve with extra sour cream or avocado. The apple cider vinegar also brightens flavors without adding spice—use the full amount for balance.
Can I cook this in an Instant Pot instead?
Yes! Follow the same browning steps, then add everything to your Instant Pot with 1 cup broth (instead of 2 cups). Cook on high pressure for 20 minutes, then quick-release. Stir in the vinegar at the end. The Instant Pot version cooks 4x faster but requires more frequent stirring to prevent sticking.
Why did my chili turn out too thin?
This usually happens if you didn't brown the meat well (released too much moisture) or used too much broth. For next time, mash ½ cup beans slightly before adding to thicken naturally, or stir in 1 tbsp cornstarch mixed with water at the end. The tomato paste should help bind—make sure you're using the full 2 tbsp.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat with 2 tbsp broth or water to prevent drying. Microwave in 1-minute intervals, stirring between each, until just heated through. Never reheat fully—it's better to serve slightly cool and let it warm at the table. The flavors actually improve after resting overnight!