Pork and Beef Chili

Pork and Beef Chili is the ultimate comfort food for anyone who craves bold, hearty flavors. This satisfying dish blends ground pork and beef in a rich, spiced tomato base, simmered to perfection with beans and aromatics. Each spoonful delivers layers of savory depth, a little kick of heat, and a whole lot of cozy.

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.

Before you get started

Here’s a quick checklist to prep before you start cooking:

• Dice your yellow onion and mince the garlic
• Drain and rinse the red kidney and pinto beans
• Measure out all your spices, sauces, and broth
• Open and prep the canned diced tomatoes and tomato sauce
• Have a large soup pot or 7-quart slow cooker ready
• Set aside a stainless steel strainer in case you need to drain excess fat
• Grab a wooden spatula or spoon for stirring
• Prepare ceramic dipping bowls or mason jars for serving or storing leftovers
• Preheat your stovetop on medium-high heat

Once you’re organized, this chili comes together quickly and smoothly.

What You Need To Make Pork and Beef Chili

You can find all the exact measurements and details in the recipe card below. Here’s a rundown of what you’ll need to bring this chili to life:

• Olive oil
• Yellow onion
• Ground beef and ground pork
• Chili powder, cumin, cayenne pepper, salt, and black pepper
• Garlic (minced)
• Maple syrup or sugar
• Ketchup or tomato paste
• Beef broth
• Canned diced tomatoes
• Red kidney beans and pinto beans
• Tomato sauce

These ingredients come together to create a rich, meaty chili with the perfect balance of spice, sweetness, and savory flavor.

How To Make Pork and Beef Chili

Step 1

Start by heating olive oil in a large soup pot over medium-high heat for about two minutes. Add the diced yellow onion and cook for about four minutes, stirring occasionally until softened.

Step 2

Next, add the ground beef and pork. Break the meat apart with a wooden spatula and cook for 6 to 7 minutes, or until browned. Once cooked, drain any excess fat using a stainless steel strainer if needed.

Add the minced garlic to the pot and cook for another two minutes, stirring consistently to prevent burning.

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.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes, you can brown the meat and onions first, then transfer everything to a 7-quart slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

Can I use different beans?

Absolutely. Black beans, white beans, or chickpeas can be used instead of or alongside the red kidney and pinto beans.

How spicy is this recipe?

It has a mild to medium heat level. If you prefer more spice, increase the cayenne or add jalapeños or hot sauce.

Can I freeze this chili?

Yes, it freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months.

What can I serve with this chili?

Serve it with cornbread, tortilla chips, rice, or over baked potatoes for a heartier meal.