Soups & Stews
This beef and pork crock pot chili recipe transforms tough cuts into melt-in-your-mouth perfection with minimal effort. The slow cooker works its magic, breaking down the meat while blending flavors into a rich, hearty stew that tastes like it simmered all day. I developed this recipe during a particularly busy week when I needed dinner to basically make itself—and it never fails to deliver.
The secret lies in the combination of ground beef and pork, which creates a deeper, more complex flavor than beef alone. Smoked paprika and cumin add that signature chili depth, while beans and tomatoes create a hearty, satisfying texture. The beauty of this method is that you can prep everything in under 30 minutes and let the crock pot do the rest.
By the time you're ready to serve, you'll have a pot of chili with tender meat, perfectly softened beans, and a broth so rich it'll have everyone asking for seconds. The slow cooker ensures the flavors meld together beautifully, creating a dish that's both comforting and impressive. It's the kind of meal that turns a regular weeknight into a cozy gathering.
Serve with cornbread or crusty rolls to soak up every last drop of that flavorful broth. This recipe scales beautifully, so it's perfect for feeding a crowd or prepping for leftovers. Let's get cooking!
Ingredients for beef and pork chili recipe crock pot
Six servings of hearty chili, ready in one pot with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | Coarse grind for better texture |
| Ground Pork 🐖 | 1 lb | Lean or regular, your choice |
| Kidney Beans 🌱 | 1 ½ cups | Drained and rinsed, canned |
| Black Beans 🌱 | 1 cup | Drained and rinsed, canned |
| Diced Tomatoes (28 oz can) 🍅 | 1 can | Fire-roasted preferred |
| Tomato Paste 🍅 | ½ cup | Squeeze tube works great |
| Onion (Yellow) 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety for depth |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for richer flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For that signature smokiness |
| Beef Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Dark Brown Sugar 🍚 | 1 tbsp | Balances heat and richness |
| Apple Cider Vinegar 🍎 | 1 tbsp | Brightens flavors |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The meat combo is key here. Ground beef and pork together create that deep, savory flavor you can't get with beef alone. Grab the 80/20 fat ratio for beef—it keeps the chili rich and tender. I usually pick up the pork from the butcher section since it's often cheaper there. Look for coarse grind if you can find it—it breaks down better in the slow cooker. If you're short on time, pre-cubed meats from the grocery store work just fine, but they might take a little longer to tenderize. The beans? Kidney and black give you that classic chili texture—don't skip the rinsing to cut down on sodium.
No kidney beans? Pinto or pinto-kidney mix will work just as well. Short on pork? Extra beef or even ground turkey (though the flavor will be different). The fire-roasted diced tomatoes add a smoky touch—if you can't find them, regular tomatoes with a pinch of smoked paprika will do. The tomato paste can be a squeeze tube from Trader Joe's for convenience, or the classic canned version. For the spices, I always grab Penzeys or the bulk bins at Whole Foods—they stay fresh longer. If you're making this for a crowd, double the spices, but taste as you go. The vinegar might seem odd, but it cuts through the richness and really makes the flavors pop.
This chili tastes even better the next day—honestly, it's worth making a big batch. Keeps for 4-5 days in the fridge, and freezes beautifully for up to 3 months. I like to portion it into containers so I can grab a meal for lunch later in the week. The broth gets richer after the first day, so if you can wait, do it. If you're serving a crowd, make it in two batches—your slow cooker will thank you. Leftovers reheat perfectly in the microwave or on the stovetop, just add a splash of water if it's too thick.
Why You'll Love This Recipe
- Here’s what sold me: this chili improves the next day. The flavors meld, the textures soften just right, and suddenly you’re eating it straight from the fridge with a spoon. I’ve sent jars to work with coworkers who’ve texted me begging for the recipe—no exaggeration.
- Dump-and-Go Magic: I swear, this is the kind of recipe where you toss everything in—meats, beans, tomatoes—and walk away. No measuring cups, no fancy techniques, just the satisfying clink of the lid. My slow cooker does all the work while I pretend I’m not cooking (spoiler: it’s delicious anyway).
- Two-Meat Powerhouse: Honestly, the pork transforms this from good chili to ridiculously good chili. That fatty richness cuts through the beans’ earthiness while the beef keeps it hearty, like a hug in a bowl. The 80/20 fat ratio? It’s the secret weapon—juicy bites every time.
- Leftovers That Beg for More: Here’s what sold me: this chili improves the next day. The flavors meld, the textures soften just right, and suddenly you’re eating it straight from the fridge with a spoon. I’ve sent jars to work with coworkers who’ve texted me begging for the recipe—no exaggeration.
Step-by-step instructions for beef and pork crock pot chili
This hearty chili delivers deep smoky flavors and tender meat—just set it and forget it.
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 begins to brown—about 5-6 minutes. The fat should render out, creating a rich base for your chili.
Transfer the beef to a paper towel-lined plate to drain excess fat, then repeat with the 1 lb ground pork in the same skillet. Once both meats are browned, scrape all the flavorful bits from the bottom of the pan using a spatula. These browned bits, called fond, are packed with flavor and will deepen your chili's taste.
Sauté the Aromatics
Return the skillet to medium heat and add the diced yellow onion. Cook for 4-5 minutes until softened and translucent, stirring occasionally. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant—this is where the chili starts to build its aromatic foundation.
Next, stir in the 2 tbsp chili powder, 1.5 tbsp ground cumin, and 1 tbsp smoked paprika, letting the spices toast in the pan for 1 minute. This step develops their flavors and ensures they're evenly distributed throughout the chili. The spices should smell warm and inviting, not burnt.
Combine Everything in the Crock Pot
Transfer the browned meats and sautéed aromatics to your 6-quart crock pot. Add the 1.5 cups kidney beans, 1 cup black beans, 1 can (28 oz) diced tomatoes, 0.5 cup tomato paste, 1.5 cups beef broth, 1 tbsp dark brown sugar, 1 tbsp apple cider vinegar, 1.5 tsp salt, and 0.5 tsp black pepper. Stir everything together until well combined.
The beans and tomatoes should be fully submerged in the liquid. If the mixture looks too thick, add ½ cup water to help it cook evenly. The crock pot will handle the rest, but this initial stir ensures the flavors meld perfectly during cooking.
Cook on Low for Deep Flavor Development
Cover the crock pot and cook on low heat for 7-8 hours. This slow cooking time allows the flavors to meld together and the beans to soften without breaking apart. The chili should develop a thick, hearty consistency with a rich, smoky aroma that fills your kitchen.
Here's the thing—don't be tempted to rush this step. The longer it cooks, the deeper the flavors become. If you're short on time, you can cook it on high for 4-5 hours, but low and slow is the way to go for the best results. The chili is done when the beans are tender and the meat is fully cooked through.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: I learned this the hard way—skipping the stovetop step means your crock pot chili tastes more like stewed meat than deep, caramelized flavor. Sear both the beef and pork in a skillet until they’re deeply browned (not cooked through) before dumping them into the crock pot. The crust makes all the difference, even in slow cooking.
- Rinse Those Beans: Kidney and black beans straight from the can? Rinse them first—yes, even if the label says "ready to eat." The starchy water makes your chili gummy, and nobody wants that. A quick 30-second rinse under cold water keeps the texture perfect. (I know, it’s an extra step, but trust me.)
- Don’t Crowd the Crock: After burning three batches of chili because the crock pot was overloaded, I finally figured out: fill it only halfway. The meat and beans need room to cook evenly, not steam like a sad, crowded soup. If it looks sparse, that’s good—it’ll thicken up as it cooks.
- Use Two Cans of Tomatoes: One 28-oz can of diced tomatoes? That’s the bare minimum, and your chili will taste it. Double up to 56 oz for richer, more balanced acidity—especially important when you’re mixing in pork and beef. The extra juice also prevents the beans from drying out. (Yes, it’s more expensive, but your taste buds won’t care.)
Troubleshooting this dish
Meat Too Tough?
If your beef or pork ends up tough instead of tender, it likely didn't cook long enough or had too much fat. Always use 80/20 ground beef—the fat keeps it moist. For extra tenderness, brown the meat in batches so it doesn't steam. I've found that coarse-ground pork from the butcher section breaks down better than pre-cubed. If you're in a hurry, try adding 1 tsp beef bouillon powder to the crock pot to boost moisture and flavor.
Chili Too Thin?
A watery chili usually means the beans absorbed too much liquid. Next time, reduce the broth by ½ cup or stir in 1 tbsp cornstarch mixed with 2 tbsp cold water at the end. For instant thickening, mash ½ cup of the beans with a fork—their starch releases and thickens the broth. Pro tip: If you're making this ahead, let it cool completely before refrigerating so the flavors meld overnight.
Flavor Fading?
If your chili tastes bland, the spices likely weren't toasted enough or the vinegar wasn't added. Always toast your spices in the pan for 1 minute before adding them to the crock pot—this wakes up their flavors. For an extra boost, add ½ tsp liquid smoke or a pinch of cayenne pepper at the end. I keep a jar of Penzeys smoked paprika on hand because it adds depth without overpowering.
Beans Too Soft?
Overcooked beans turn mushy and lose their texture. To prevent this, add them to the crock pot 1 hour before serving instead of at the start. If they're already too soft, drain some of the broth and stir in 1 tbsp tomato paste to thicken it. For future batches, try canned low-sodium beans and rinse them thoroughly—they hold up better during long cooking.
Burnt or Scorched?
This usually happens when the crock pot isn't level or the heat is too high. Always place your slow cooker on a heat-resistant pad or trivet to prevent direct contact with the stove. If you're using a glass pot, avoid high heat settings—stick to low for 7-8 hours. For extra insurance, stir the chili halfway through cooking to distribute heat evenly. I've had my Hamilton Beach slow cooker for years, and it never scorches if I follow these steps.
Broth Too Salty?
If your chili tastes too salty, it's likely from the canned beans or broth. Next time, use low-sodium broth and rinse the beans well. To fix an overly salty batch, stir in ½ cup unsalted tomato sauce or a few ice cubes while cooking—they'll dilute the saltiness. For a quick fix, add 1 extra cup of beans to absorb some of the salt. Trust me, this trick works like magic.
Nutrition facts
Frequently asked questions
Can I substitute ground turkey for the pork?
Yes, but expect a milder flavor. Use 1 lb ground turkey (dark meat preferred) and add ½ tsp extra smoked paprika to compensate. The texture will be slightly leaner, so consider adding 1 tbsp olive oil to the crock pot to keep it moist. For best results, brown the turkey thoroughly first.
How do I make this chili spicier?
Start with ½ tsp cayenne pepper or 1 tbsp chipotle powder when toasting the spices. For heat lovers, add 1-2 sliced jalapeños or 1 tbsp hot sauce at the end. Remember, you can always adjust heat later—just don't overdo it with raw peppers, as they can make the chili watery.
Can I make this in an Instant Pot instead?
Sauté the meats and aromatics first, then add everything to the Instant Pot. Cook on high pressure for 25 minutes, then natural release for 10 minutes. For extra tenderness, add 1 cup beef broth and cook 10 more minutes on high pressure. The Instant Pot version cooks faster but still delivers deep flavor.
Why does my chili taste better the next day?
The flavors develop as the chili rests! When you refrigerate it, the fat rises to the top and solidifies, creating a richer broth when reheated. The beans also absorb more of the seasonings overnight. Always reheat gently on low heat—never microwave directly from the fridge to avoid splitting the beans.
What's the best way to serve this chili?
Classic toppings like shredded cheese, sour cream, and chopped cilantro work great, but I love serving it with crusty bread or cornbread to soak up the broth. For a hearty meal, pair it with warm tortillas or a simple green salad. The chili's rich flavors stand up to almost anything—just don't drown it in toppings!