Soups & Stews
This beef and pork chili recipe transforms your crock pot into a flavor factory, delivering deep, smoky richness that lingers long after the last bite.
The secret lies in browning the meat first—searing those ground proteins unlocks Maillard reactions that build layers of caramelized depth the crock pot can't create alone. My grandmother's notes always stressed this step, though she'd scold me for "overcomplicating" it with a wink.
What sets this chili apart is the three-meat harmony: beef brings classic chili intensity while pork adds tender, juicy contrast that melts into the sauce.
The slow simmer breaks down connective tissue until the meat practically dissolves into the spiced tomato base, creating a texture that's both hearty and velvety. This isn't just chili—it's a spice bomb with three-dimensional flavor, where every ingredient plays its part without overpowering.
The crock pot does the heavy lifting here, tenderizing the meat while allowing spices to bloom into complex aromatics.
You'll end up with a pot so rich it practically feeds itself—think crispy tortilla strips on top, melted cheese pooling in the center, and that perfect balance of heat and smokiness that makes chili night feel like a celebration. The best part?
This recipe scales effortlessly from weeknight dinners to game-day crowds.
Serve with all the fixings: shredded cheese, sour cream, chopped onions, and fresh cilantro if you're feeling fancy. My rescue dog Biscuit gets the cheese scraps (don't tell him it's not for humans), while the rest of us dig in.
This chili tastes even better the next day—proof that good things come to those who wait (and let their slow cooker work its magic).
Ingredients for beef and pork chili recipe crock pot
Six ingredients make this chili a flavor powerhouse—meat, aromatics, and spices that sing together.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | Browned and drained first |
| Ground Pork 🐷 | 1 lb | Browned and drained first |
| Yellow Onion 🧅 | 1 whole | Diced, about 1.5 cups |
| Garlic Cloves 🧄 | 4 cloves | Minced, for deep flavor |
| Canned Tomato Sauce 🍅 | 1 can | 28 oz, San Marzano preferred |
| Tomato Paste 🍅 | 2 tbsp | For concentrated richness |
| Beef Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety adds depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Paprika 🌶️ | 1 tbsp | Sweet or smoked |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dark Brown Sugar 🍚 | 1 tbsp | Balances heat |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat |
The meat is where it all begins. Ground beef and pork from the butcher counter (not pre-packaged) give you the best texture—look for 80/20 fat ratio for that juicy, melt-in-your-mouth result. I always grab mine at Whole Foods or my local Costco when they have bulk deals. Brown the meat thoroughly in a skillet before adding it to the crock pot—this isn't just about cooking, it's about building flavor. The onions should be yellow, not purple, and the garlic cloves should be plump, not shriveled. Quick tip: peel the garlic while you're browning the meat—saves time later.
No San Marzano tomatoes? Any good-quality canned tomatoes work—just make sure they're not watery. The tomato paste can be the squeeze-tube kind from Trader Joe's if you're in a pinch, but the canned version adds more body. Short on chili powder? Mix smoked paprika and cayenne at a 2:1 ratio. The brown sugar is non-negotiable for balancing the heat—it caramelizes slightly during the slow cook, adding a subtle sweetness. Want to stretch this further? Add 1 cup of kidney beans or diced bell peppers when you dump everything in the crock pot. The spices? Buy them whole if you can—Penzeys has amazing bulk bins for this.
This chili gets better with time—24 hours in the fridge is ideal if you can wait. Portion it out into containers with a layer of sour cream on top to keep the flavors fresh. Freezes beautifully for up to 6 months, though I've never had leftovers that long. For serving, I always toast corn tortilla strips in a dry skillet until crispy and sprinkle them on top right before digging in. The cheese fixings? Shredded cheddar and Monterey Jack melt best, but whatever you've got works. And yes, Biscuit gets his own bowl with just cheese—no judgment here.
Why You'll Love This Recipe
- Here’s what sold me: the flavor actually deepens overnight. The fats render, the spices meld, and that tomato sauce soaks into the meat until it’s fall-apart tender. I make a double batch on Sundays because reheating it the next day feels like a reward—no sad, dry leftovers here. Budget-friendly? Absolutely. Worth the effort? Even more so.
- Dump-and-Go Magic: I swear by this—just toss in the raw beef, pork, onions, and garlic, then let the crock pot do the work while you sip coffee. No measuring cups, no stress, no standing over a stove. The 80/20 beef adds that rich fat that melts into the pork, creating this deep, meaty base without a single burn risk.
- Garlic Bomb Flavor: Between us, the garlic and tomato sauce combo is ridiculous. I double the cloves because I’m not messing around—crispy edges from the pork, smoky depth from the beef, and that bright, tangy sauce tying it all together. It’s the kind of chili that makes people ask, “What’s in it?” and then beg for the recipe.
- Game-Day Crowd Pleaser: This isn’t just a weeknight dish—it’s my go-to for game days, potlucks, or when my college-aged kids show up hungry. The beef and pork blend gives it that hearty, satisfying bite, and it stretches to feed six (or eight, if you’re like me). Serve it with cornbread or tortilla chips, and you’ve got a full spread without the fuss.
Step-by-step instructions for slow-cooked three-meat chili
Here's how to build this rich, layered chili that lets flavors meld perfectly in the crock pot.
Brown the Meats Separately
Start by dividing the 1.5 lb ground beef (80/20) and 1 lb ground pork into two separate skillets. Cook the beef over medium-high heat until it loses its raw color, breaking it apart with a wooden spoon. You'll notice the beef releases fat—this is good, as it adds richness to your chili. Drain the cooked beef in a colander, pressing gently to remove excess fat, then set aside.
Repeat the process with the pork in the same skillet (no need to clean it—the browned bits add flavor). The pork will cook faster than beef, so keep an eye on it. Once fully browned, drain and set aside with the beef. This initial browning creates depth of flavor that you can't get by dumping raw meat into the crock pot.
Sauté the Aromatics
In a large skillet, add 2 tablespoons olive oil over medium heat. Dice the 1 whole yellow onion into ½-inch pieces (about 1.5 cups) and add to the skillet. Cook until softened and beginning to caramelize, about 5-6 minutes. You'll see the onions turn translucent with golden edges—that's when you know they're ready.
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn, as it can turn bitter. Transfer the onion-garlic mixture to your crock pot—this will form the flavor base for your chili.
Build the Chili Base
Add the 1 can tomato sauce and 2 tablespoons tomato paste to the crock pot with the onions. Stir to combine, then add the 1.5 cups beef broth. This creates a rich, slightly thickened base that will carry all the spices and meats.
Next, add all the spices: 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon paprika, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon dark brown sugar, and ½ teaspoon cayenne pepper. Stir everything together until the spices are fully incorporated and no dry pockets remain.
Combine and Slow Cook
Add the browned beef and pork to the crock pot, stirring gently to distribute everything evenly. The meat should be fully submerged in the sauce. Place the lid on the crock pot and cook on low heat for 6-7 hours or high heat for 3-4 hours. This slow cooking time allows the flavors to meld beautifully and the meats to become tender.
Here's the thing—don't peek or stir during cooking. Every time you open the lid, you lose heat and moisture, which can affect the final texture. Instead, trust the cooking time and let the chili work its magic. You'll know it's done when the chili has thickened slightly and the flavors are deeply integrated.
Adjust and Serve
Once the cooking time is up, taste the chili and adjust the seasoning if needed. You might want to add a pinch more salt or a sprinkle of cayenne for extra heat. Let the chili sit for 10 minutes before serving—this allows the flavors to settle and the chili to thicken slightly.
Serve your chili hot, topped with your favorite garnishes like shredded cheese, sour cream, or fresh cilantro. Each bite should deliver a perfect balance of smoky, spicy, and slightly sweet flavors with tender meat throughout. This chili tastes even better the next day as the flavors continue to develop.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: Brown your ground beef and pork in a skillet before dumping them into the crock pot—don’t skip this. The Maillard reaction happening on the stovetop adds depth of flavor that slow cooking alone can’t replicate, and it keeps the chili from tasting like it’s made from raw, cold meat straight from the fridge.
- Slice the Onion Thin: Cut your yellow onion into paper-thin slices instead of chopping it. They’ll soften and melt into the chili without leaving noticeable chunks, and you’ll avoid that one sad, chewy bite that ruins the whole dish. (Yes, even if you’re impatient like me.)
- Don’t Overfill the Crock Pot: Fill the crock pot only halfway with ingredients—liquids, meat, and all. Overpacking it means the chili will simmer in its own juices instead of developing a rich, caramelized sauce, and you’ll end up with a watery, sad mess. Trust me, it’s better to add more tomato sauce later if needed.
- Toast the Garlic: Mince the garlic cloves and sauté them in a dry pan for 30 seconds until they’re fragrant and just starting to turn golden. This step prevents the chili from tasting raw and harsh, and it adds a nutty depth that raw garlic can’t match. (I was skeptical until I tried it—now I never skip it.)
Regional styles of this beef and pork chili recipe crock pot
Texas-Style Chili
This version keeps the beef and pork but adds a Texas twist by omitting beans entirely—just meat, tomatoes, and spices. I like to add 1 tablespoon of cocoa powder to deepen the richness, inspired by my Nonna's secret ingredient.
Serve it with crispy tortilla chips for scooping, and don't forget the hot sauce on the side. The key here is letting it cook low and slow for 8 hours to develop that signature Texas depth. 🌶️
Carolina-Style Pork Chili
In the Carolinas, they lean heavier on pork and add vinegar for tang. Swap ½ cup apple cider vinegar for some of the broth, and add 1 teaspoon of mustard powder for a subtle kick.
I've found that smoked paprika becomes even more essential here—use 2 tablespoons instead of 1. This version is perfect for feeding a crowd, especially during football season. The vinegar cuts through the richness beautifully.
New England Chili
Back in my Boston days, I'd make this with extra brown sugar—almost 2 tablespoons—to balance the heat. Add ½ cup of apple cider (not vinegar) and a pinch of nutmeg for warmth. This version is sweeter and slightly less spicy, making it a great family chili.
Serve it with crusty bread instead of tortilla chips, and top with sour cream and scallions. The nutmeg adds a cozy fall vibe that reminds me of my childhood.
Southwest-Inspired Chili
For a brighter, fresher take, stir in 1 diced jalapeño and ½ cup of corn after cooking. Add 1 teaspoon of cumin seeds (toasted) for extra warmth. This version is perfect for summer when you want something lighter but still packed with flavor.
I often serve it with avocado slices and lime wedges on top. The corn adds a nice texture contrast, and the lime brightens everything up. 🌿
Irish-Inspired Chili
My Irish side comes out when I add ½ cup of Guinness to the crock pot with the broth. The maltiness adds depth, and I swap ½ teaspoon of cayenne for ½ teaspoon of black pepper to keep it milder.
This version is heartier and pairs well with soda bread on the side. The Guinness gives it a rich, almost stew-like quality that's perfect for cold nights. Trust me, it's a game-changer.
Nutrition facts
Frequently asked questions
Why do you brown the meat before adding it to the crock pot?
Browning creates the Maillard reaction, which builds deep, caramelized flavors that raw meat can't provide. The pork and beef release juices and fat that develop richness in the chili. Skipping this step leaves your chili tasting more like stew than the bold, layered dish you want.
Can I use ground turkey or chicken instead of pork?
Ground turkey works well, but chicken becomes dry in chili's long cooking time. For best results, use 93% lean ground turkey and reduce cooking time to 3-4 hours on high. The flavor will be lighter, so add 1 extra tablespoon of smoked paprika to compensate.
How do I adjust the spice level for kids or sensitive eaters?
Start by reducing the cayenne to ¼ teaspoon and omitting half the chili powder. For extra mildness, add 1 extra tablespoon of brown sugar and serve with plenty of sour cream or cheese on top. Always make a small batch first to test the heat!
Can I make this chili in an Instant Pot instead?
Yes! Brown the meat first, then sauté onions/garlic in the Instant Pot. Add all ingredients and cook on high pressure for 15 minutes, then natural release for 10 minutes. The Instant Pot version cooks faster but may need 1 extra tablespoon of broth to prevent drying out.
What's the best way to reheat leftover chili?
Reheat gently on the stove over low heat with 1-2 tablespoons of beef broth to restore moisture. Never microwave directly from the fridge—this creates a skin and uneven heating. For best texture, reheat until steaming hot (165°F) and stir frequently.