Pork and Beef Chili

This pork and beef chili combines ground pork and ground beef with kidney beans, pinto beans, diced tomatoes, and bold chili spices simmered in beef broth for a rich hearty one-pot chili ready in under an hour.

Course Dinner, Soup

Cuisine American

Keyword Beef, Chili, Easy Recipes, Easy to Make, Homemade, Pork, Quick and Easy Recipe, Quick Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 664kcal

Equipment

Ingredients

Let's gather the ingredients!

3 tbsp olive oil
1 ½ medium yellow onion diced
1 pound ground beef
1 pound ground pork
4 tbsp chili powder
3 tbsp cumin ground
1 ½ tbsp maple syrup or sugar
3 tbsp ketchup or tomato paste
4 cloves garlic minced
¼ tsp cayenne pepper ground
salt and pepper to taste
4 cups beef broth
1 can diced tomatoes 15 oz
1 can red kidney beans 15 oz , drained and rinsed
1 can pinto beans 15 oz , drained and rinsed
2 can tomato sauce 8 oz

Instructions

Heat olive oil in a large soup pot over medium-high heat for about two minutes. Add the onion and cook for approximately four minutes, stirring occasionally.
Add the garlic and cook for an additional two minutes, stirring consistently.
Add the ground beef and pork to the pot and break it apart using a wooden spoon. Cook for about 6-7 minutes until the beef is browned, stirring occasionally (Drain excess fat before next step).
Combine the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and cayenne in the pot. Stir well until all the ingredients are thoroughly mixed.
Pour in the broth, diced tomatoes (including their juice), drained beans, and tomato sauce. Stir everything together until well combined.
Bring the liquid to a low boil, then reduce the heat to low or medium-low. Allow the chili to gently simmer, uncovered, for about 20-25 minutes, stirring occasionally.
Remove the pot from the heat and let the chili rest for 5-10 minutes before serving.
Serve and enjoy your delicious homemade chili!

Notes

Drain the excess fat after browning the meat before the spices and liquid go in. Too much fat sitting in the pot makes the finished chili greasy rather than rich.
The maple syrup or sugar balances the acidity of the tomatoes and the heat of the cayenne without making the chili taste sweet. It is a small addition that makes a noticeable difference in how the flavors come together.
Simmer uncovered so the liquid reduces and the chili thickens properly. A covered pot traps steam and produces a thinner, waterier chili that takes much longer to reach the right consistency.
Let it rest for the full 5 to 10 minutes before serving. The flavors settle and become more cohesive during the rest and the chili thickens slightly as it cools from the boil.

Nutrition