Soups & Stews
This beef and pork chili recipe transforms your crock pot into a flavor factory, delivering restaurant-quality depth with minimal effort. The secret lies in slow-cooking ground beef and pork together, letting their flavors meld into a rich, smoky base that builds all day.
I've perfected this technique after years of testing—no burnt edges, no thin broth, just perfectly balanced heat and tenderness.
What makes this chili special is the crispy top you achieve by topping the chili with crushed tortilla chips or breadcrumbs before the final hour. This simple trick adds texture without extra work, creating a contrast that elevates every spoonful.
The spice blend is simple but powerful—cumin, chili powder, and smoked paprika work together to create that deep, complex flavor profile that defines great chili.
By the time you're ready to serve, you'll have a pot of hearty chili with tender meat, softened beans, and a crispy, golden crust that's impossible to resist.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of smoky, spicy, and savory that makes chili a comfort food classic.
Serve with cornbread, shredded cheese, or sour cream for the full experience. This recipe scales perfectly for crowds or meal prep—just double the ingredients and freeze half for later. Let's get cooking!
Ingredients for beef and pork chili recipe crock pot
Six hearty ingredients and a crock pot turn simple ingredients into restaurant-quality chili magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | 80% lean, 20% fat preferred |
| Ground Pork 🐖 | 1 lb | Freshly ground for best flavor |
| Kidney Beans (canned) 🌱 | 1 can | Drained and rinsed well |
| Black Beans (canned) 🌱 | 1 can | Drained and rinsed well |
| Diced Tomatoes (canned) 🍅 | 2 cans | San Marzano preferred |
| Chili Powder 🌶️ | 2 tbsp | Medium heat variety |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For that smoky depth |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | Diamond Crystal preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Beef Broth (low-sodium) 💧 | 1 ½ cups | Homemade or quality store-bought |
| Tortilla Chips (crushed) 🍟 | 1 cup | For crispy top (or breadcrumbs) |
| Olive Oil 🫒 | 1 tbsp | For crispy topping oil |
The meat combo is key here. Ground beef (80/20) gives that rich, fatty texture, while ground pork adds a sweetness that balances the heat. I grab both from the butcher counter at Whole Foods—they keep better than pre-packaged. If you're using pre-ground, check the fat content: 20% fat on the beef is non-negotiable for that melt-in-your-mouth texture. The beans? Low-sodium cans save you from adding extra salt later, and rinsing gets rid of that weird metallic taste. For the tomatoes, San Marzano is worth the splurge—sweeter and less acidic than regular brands.
No chili powder? Mix 1 tbsp each of cayenne and paprika for a close substitute. Short on pork? Double the beef—just add 1 extra tbsp of cumin to compensate. The crushed tortilla chips for the crispy top can be swapped for seasoned breadcrumbs if you're feeling fancy. For the spices, Penzeys or the bulk bins at Trader Joe's have the freshest stuff. If your cumin smells stale, toast it in a dry pan for 30 seconds to wake up the flavor. And if you're making this ahead, add the spices directly to the crock pot—they'll bloom better with the heat.
This chili tastes even better the next day—honestly, the flavors meld into perfection. Store leftovers in the fridge for up to 5 days, or freeze portions for 3 months. I like to portion it into quart-sized containers so I can grab and reheat just what I need. For the crispy top, add the chips and oil right before the final hour—that's when they get properly crispy. Pro tip: if you're feeding a crowd, double the crispy topping—people go crazy for it.
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear by this—just toss everything in the crock pot raw, no pre-cooking, no fuss. The pork and beef blend into a rich, tender base while you’re still deciding what to do with your afternoon.
- Two-Meat Powerhouse: That 80/20 beef and pork combo? It’s where the flavor lives—juicy, savory, and just a little smoky. The pork keeps it rich without being greasy, and the beans soak up all the good stuff.
- Lunchbox Hero: Make a double batch on Sunday, and you’ve got weeknight lunches covered. Pack it cold or reheat it—it’s just as good the second time, and honestly? My kids beg for leftovers more than the fresh bowl.
- Budget Stretch: Canned beans and ground meat? This chili costs me half what takeout does. Plus, it feeds four for under $10, and the leftovers turn into next-day tacos or a hearty soup. Smart spending, big flavor.
Step-by-step instructions for beef and pork chili
Here's how to make a rich, smoky chili with a crispy tortilla chip topping that'll have everyone asking for seconds.
Brown the Meats for Maximum Flavor
Heat a large skillet over medium-high heat and add the 1.5 lb ground beef (80/20) and 1 lb ground pork separately in batches to avoid overcrowding. Cook until the meat is deep brown and no longer pink in the center, breaking it apart with a wooden spoon as it cooks. This should take about 5-6 minutes per batch.
Don't skip this browning step—it develops the deep, meaty flavor that sets great chili apart. Once browned, transfer both meats to your crock pot and set aside. You'll want to use the same skillet for the next step to capture all those flavorful browned bits.
Build the Spice Foundation
In the same skillet, reduce heat to medium and add the 1 tbsp olive oil. Stir in the 2 tbsp chili powder, 1.5 tbsp ground cumin, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Cook for 30 seconds until the spices are fragrant and slightly toasted—this wakes up their flavors.
Real talk: don't rush this step. The spices should smell rich and earthy, like a warm spice market. Pour the spice mixture directly into the crock pot with the browned meats, then add the 2 cans diced tomatoes (with juices), 1.5 cups beef broth, 1.5 tsp salt, and 0.5 tsp black pepper.
Add Beans and Simmer in the Crock Pot
Stir everything together in the crock pot until well combined. Add the 1 can drained and rinsed kidney beans and 1 can drained and rinsed black beans. The beans should be mostly submerged in the liquid—if not, add a splash of water.
Place the lid on the crock pot and cook on low heat for 6-7 hours or high heat for 3-4 hours. You're looking for the flavors to meld together beautifully. The chili is done when it's thick and the meat is tender. I know it seems like a long time, but patience pays off with rich, deep flavors.
Create the Crispy Tortilla Chip Topping
While the chili simmers, preheat your oven to 375°F. Spread the 1 cup crushed tortilla chips evenly on a small baking sheet. Drizzle with 1 tbsp olive oil and toss until the chips are lightly coated. Spread them out in an even layer.
Bake for 4-5 minutes until the edges are golden brown and crispy. Watch them carefully—they burn quickly. Remove from the oven and set aside. This crispy topping is what makes this chili special—don't skip it!
Finish and Serve with Style
Once the chili is fully cooked, give it a taste and adjust seasoning if needed. The chili should be rich, slightly smoky, and perfectly balanced between spicy and savory. Ladle the chili into bowls, then top each serving with the crispy tortilla chips.
Serve immediately with all the fixings: sour cream, shredded cheese, chopped onions, and fresh cilantro if you like. The contrast between the warm, hearty chili and the crispy topping is what makes this dish truly special. Leftovers keep well in the fridge for up to 5 days—just reheat on the stovetop with a splash of broth to restore that perfect texture.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: Cook the beef and pork together in a skillet over medium-high heat until the edges are dark brown—this isn’t just for flavor, it’s where the meat actually develops depth. I used to skip this and ended up with chili that tasted more like a stew than a rich, meaty dish.
- Drain and Rinse the Beans: Skip the salt-slathered canned beans—drain them and rinse under cold water to cut the excess sodium and sliminess. Your chili will taste fresher, and you won’t need to adjust the seasoning later.
- Low and Slow Wins: Set your crock pot to low heat for at least 6 hours—rushing it on high makes the beans mushy and the meat greasy. I learned this after a disastrous 3-hour attempt where the pork turned out rubbery.
- Add Tomatoes Last: Toss the diced tomatoes in only during the final 30 minutes of cooking—this keeps their texture bright and prevents them from turning to mush. If you add them early, you’ll end up with a watery, sad chili.
Health benefits of beef and pork chili recipe crock pot
Protein Powerhouse
This beef and pork chili packs a serious protein punch with 50 grams of protein per serving—that’s more than a standard 6-ounce steak! The combination of 80/20 ground beef and ground pork delivers lean muscle support while keeping the dish rich and satisfying.
My family always asks for seconds, and I know it’s partly because of that protein boost keeping everyone full for hours. 💪
Fiber-Rich Beans
The kidney and black beans add 12 grams of dietary fiber per serving, which supports digestion and keeps blood sugar stable. I love using both types because they create that perfect texture contrast—kidney beans add heartiness while black beans provide a creamy element.
Plus, the fiber makes this chili feel lighter than traditional meat-heavy versions, even though it’s packed with flavor.
Iron for Energy
Both the beef and beans contribute significant iron content—about 4.5mg per serving—which helps maintain energy levels and supports oxygen transport in your body. The pork adds heme iron, which is more easily absorbed than plant-based iron from the beans.
I notice I feel less fatigued after eating this chili regularly, especially during those long Boston winters when energy dips are common.
Antioxidant Spice Blend
The chili powder, cumin, and smoked paprika aren't just for flavor—they're packed with antioxidants! These spices help reduce inflammation and support overall cellular health. I always toast my spices before adding them to the crock pot, which enhances their antioxidant properties and makes the whole dish taste even more vibrant.
It’s one of those little tricks that makes a big difference in both nutrition and flavor. 🌶️
Low-Fat Option
While this recipe uses fatty ground beef for maximum flavor, you can easily reduce the fat content by using 90/10 ground beef instead. The pork still provides that necessary fat for moisture, but you’ll cut about 5 grams of fat per serving.
I’ve tested this version and found it still delivers that rich, satisfying taste—just with a slightly leaner profile. It’s perfect for those days when I’m watching my fat intake but still craving chili.
Meal Prep Friendly
This chili reheats beautifully while maintaining its nutritional benefits, making it perfect for meal prep. The protein and fiber content helps stabilize blood sugar, preventing those energy crashes that often come with processed meals.
I like to portion it into individual containers so I can grab a serving straight from the fridge—no reheating required if you’re in a hurry. It’s one of those dishes that actually gets better as leftovers, both in flavor and nutritional value. ✨
Nutrition facts
Frequently asked questions
Can I substitute pork with chicken or turkey in this chili?
You can absolutely swap pork for ground chicken or turkey, but expect a slightly lighter flavor profile. Use 1.5 lb total poultry instead of 1 lb pork, and add ½ tsp extra smoked paprika to compensate for the milder taste. Chicken works best for texture, while turkey may dry out faster—keep an eye on cooking time.
How do I make this chili spicier without changing the base recipe?
Add ½ tsp cayenne pepper or 1 tbsp hot sauce (like Cholula) when serving, or sprinkle ¼ cup chopped jalapeños on top. For extra heat, toast ½ tsp red pepper flakes in the skillet with the spices during Step 2. Always taste first—you can adjust heat, but you can't un-spice it!
What if my crock pot chili turns out too thin?
Simmer uncovered on high heat for 15-20 minutes to reduce the liquid, or stir in 1 tbsp cornstarch mixed with 2 tbsp water and cook for 5 more minutes. For next time, reduce broth by ½ cup or add ½ cup cooked quinoa to thicken. Never skip the browning step—it adds natural depth that helps balance texture.
Can I make this chili in an Instant Pot instead?
Yes! Brown the meats first, then add all ingredients (except crispy topping) and cook on high pressure for 15 minutes. Quick-release the pressure, then stir in beans and cook for 5 more minutes. For the crispy top, broil for 3-4 minutes instead of baking. The Instant Pot version finishes in 30 minutes total—perfect for weeknights!
Why does my chili taste bland after reheating?
Reheating often dulls flavors because the spices settle. Fix it by adding 1 tsp apple cider vinegar or lemon juice to brighten the taste, or sprinkle ½ tsp smoked paprika and ¼ tsp garlic powder while reheating. For future batches, stir in 1 tbsp tomato paste** with the spices in Step 2—it adds umami depth that survives reheating.