Pork and Beef Chili

Most chili recipes use one meat. This one uses two and that is the detail that makes it better than most. Ground beef and ground pork browned together produce a richer, more complex meat base than either one alone. The beef adds the bold, beefy backbone and the pork adds a slightly sweeter, fattier depth that make every spoonful taste more interesting. Kidney beans, pinto beans, diced tomatoes, tomato sauce, and a bold spice blend simmered in beef broth for 25 minutes and the whole pot comes together into something genuinely hearty and deeply flavored in under an hour

Whether you’re prepping for a chilly weeknight, hosting a game day gathering, or just looking for a satisfying meal, this chili is a guaranteed crowd-pleaser. It’s easy to make, deeply flavorful, and tastes even better the next day.

Why You’ll Love This Recipe

• The ground pork and beef combination produces a noticeably more complex, more flavorful meat base than a standard single-meat chili. The pork is the detail most people can taste but can’t quite identify.
• Two kinds of beans add different textures throughout the chili. Kidney beans are firmer and earthier. Pinto beans are creamier and softer. Together they produce a more interesting bowl than one bean type alone.
• The maple syrup or sugar is the quiet ingredient that balances the acidity of the tomatoes and the heat of the cayenne without making the chili taste sweet. It is the difference between a chili that tastes sharp and acidic and one that tastes rounded and complete.
• This chili genuinely gets better the next day and freezes beautifully which makes it one of the most practical big-batch cooking projects you can take on.

What You Need To Make Pork and Beef Chili

The Meat Base

Equal parts ground beef and ground pork browned with diced yellow onion and garlic. Drain the excess fat before the spices go in for a rich rather than greasy finished chili.

The Spice Blend

Chili powder and cumin are the primary spice drivers. Cayenne adds heat. Maple syrup or sugar balances acidity. Ketchup or tomato paste adds a concentrated tomato depth and a slight tang that makes the broth taste more developed. Salt and pepper season throughout.

The Liquid and Beans

Beef broth provides a deep, savory base. Diced tomatoes add texture and acidity. Tomato sauce adds body and a smooth tomato backbone. Kidney beans add a firm, earthy element. Pinto beans add a softer, creamier element.

How To Make Pork and Beef Chili

Step 1: Cook the Aromatics

Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for 4 minutes. Add the garlic and cook for 2 more minutes until fragrant.

Step 2: Brown the Meat

Add both pounds of ground meat and break apart as they cook. Brown for 6 to 7 minutes until no pink remains. Drain the excess fat before the next step.

Step 3: Add the Spices

Add the chili powder, cumin, cayenne, maple syrup, ketchup or tomato paste, salt, and pepper. Stir until the meat is completely coated in the spice mixture.

Step 4: Add the Liquids and Beans

Pour in the beef broth, diced tomatoes with their juice, tomato sauce, kidney beans, and pinto beans. Stir everything together thoroughly.

Step 5: Simmer and Serve

Bring to a low boil then reduce to medium-low. Simmer uncovered for 20 to 25 minutes until thickened and deeply flavored. Remove from heat and rest for 5 to 10 minutes before serving.

Step 3

Stir in the chili powder, cumin, cayenne pepper, sugar or maple syrup, tomato paste or ketchup, salt, and pepper. Mix everything thoroughly until well combined and fragrant.

Pour in the broth, diced tomatoes (including their juice), drained beans, and tomato sauce. Stir everything together until well combined.

Step 4

Bring the mixture to a gentle boil, then reduce the heat to low or medium-low. Let the chili simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking.

Storing and Reheating

Store in a sealed airtight container in the refrigerator for up to 5 days. The flavor deepens significantly overnight and many people consider the day-two chili better than the fresh version. Reheat on the stovetop over medium heat stirring occasionally or microwave on medium power in 60-second intervals. This chili freezes beautifully for up to 3 months. Be sure to cool completely before transferring to freezer-safe containers.

Frequently Asked Questions

Why use both ground pork and ground beef?

Ground beef alone produces a bold, straightforwardly beefy chili. Ground pork alone produces a slightly sweeter, fattier result that lacks the depth of beef. The combination produces a noticeably more interesting meat base that most people can taste something different in without being able to specifically identify the pork as the source.

Why drain the fat after browning?

Ground beef and pork together release a significant amount of fat during browning especially if either is not lean. Excess fat left in the pot produces a greasy, slightly heavy finished chili where the fat floats on top rather than a rich, cohesive one. Draining after browning but before the spices go in removes the excess without losing any of the developed meat flavor that comes from the browning process itself.

Why simmer uncovered?

Simmering uncovered allows the excess liquid to evaporate during the cook and the chili to reduce and thicken to the right consistency. A covered pot traps all that steam and liquid inside and produces a thinner, waterier chili that takes much longer to thicken. The 20 to 25 minute uncovered simmer is specifically calibrated to produce a chili with the right body and consistency.