Beef and Pork Chili Recipe: Crock Pot Spice-Infused Depth in One Pot

This crock pot beef and pork chili recipe transforms tough cuts into melt-in-your-mouth perfection with minimal effort. The slow cooker works magic, turning simple ingredients into a rich, spice-infused stew that simmers into deep, complex flavors.

I developed this version after years of testing—balancing smoky, sweet, and tangy notes for a chili that satisfies everyone at the table.

The secret lies in the combination of ground beef and pork, which adds richness without overpowering the spices. A blend of chili powder, cumin, and smoked paprika creates that signature depth, while tomatoes and beans round out the texture.

Unlike quick stovetop versions, the crock pot lets these flavors meld over hours, resulting in a hearty, restaurant-quality meal that practically cooks itself.

By the time you serve it, you’ll have a steaming pot of chili with tender meat, perfectly softened beans, and a sauce that’s thick enough to coat every spoonful. The aroma alone will have everyone gathering around the table—no fancy plating required.

This is the kind of dish that tastes even better the next day, making it ideal for meal prep or feeding a crowd.

Adjust the spice level to your preference, and pair with cornbread or crusty rolls to soak up every last drop. The beauty of this recipe is its flexibility—use it as a standalone main or build it into tacos for a completely different experience. Let’s get cooking!

Ingredients for beef and pork chili recipe crock pot

Six servings of rich, smoky chili—just dump and slow-cook for deep flavor.

The meat combo is key here. Ground chuck gives that beefy depth, while pork adds juiciness without overpowering. Most grocery stores carry pre-ground chuck, but if you're at Costco or Whole Foods, grab the 80/20 blend—the higher fat content makes it melt-in-your-mouth tender. Pork should be 90% lean or less for best results. The beans? No-soak varieties save time, but if you're feeling fancy, Trader Joe's has great canned options with no weird aftertaste. Look for cans with no added salt—you'll control the seasoning better.

No chili powder? Mix 1 tbsp paprika + 1 tsp cumin + pinch of cayenne as a pinch-hitter. Short on brown sugar? Maple syrup at half the amount works in a pinch. The tomato paste can be skipped if you're using fire-roasted diced tomatoes, but I don't recommend it—they're the secret to that thick, rich sauce. Garlic? Fresh is non-negotiable here, but if you're out, garlic powder at double the amount gets you 80% there. For the vinegar, balsamic works too—just use half the amount. And if you're making this for a crowd, double the spices but keep the meat-to-liquid ratio the same.

This chili gets better overnight, so make it the night before if you can. Store in an airtight container in the fridge for 4-5 days, or freeze portions for up to 3 months. I like to portion it into individual freezer bags—just thaw and reheat. The flavors deepen after the first day, so don't be afraid to make extra. Leftovers reheat beautifully—just add a splash of water or broth if it gets too thick. And if you're prepping for meal prep, label those containers—trust me on this one.

Step-by-step instructions for crock pot beef and pork chili

This chili delivers deep, smoky flavor with minimal effort—just combine, cook, and enjoy.

In a large skillet over medium-high heat, break apart the 1.5 lb ground beef (80/20 lean-to-fat ratio) and cook for 5-6 minutes, stirring occasionally, until the meat loses its raw color and the fat begins to render. Transfer the beef to a plate and set aside.

In the same skillet, add the 1 lb ground pork and cook for another 5-6 minutes until it's also browned. This browning step creates rich, caramelized flavors that infuse the entire chili. Don't skip it—it's what makes homemade chili taste so much better than canned versions.

Once both meats are browned, drain any excess fat from the skillet (about 1-2 tablespoons should remain) and transfer the cooked meats to your crock pot. This residual fat adds depth to your chili's base.

In the same skillet (no need to clean it—the browned bits add flavor), add 1 tablespoon olive oil if needed and sauté the diced onion (from 1 whole yellow or red onion) over medium heat for 4-5 minutes until soft and translucent.

Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant—you'll smell that unmistakable garlic aroma. Immediately transfer the onion and garlic mixture to the crock pot with the cooked meats. This aromatic base forms the flavor foundation of your chili.

Add the 15 oz drained kidney beans, 15 oz drained black beans, 1 can (40 oz) diced tomatoes, 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1.5 cups beef broth (low sodium), 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper to the crock pot.

Stir everything together until the spices are evenly distributed and the beans are well-coated in the sauce. The mixture should look thick and hearty—this is where all the flavors start melding together. Give it a final taste and adjust seasoning if needed, especially if you're sensitive to heat.

Place the lid on the crock pot and cook on low heat for 6-7 hours. This slow cooking time allows all the flavors to develop fully and the meats to become tender. The chili should thicken naturally as it cooks, and you'll notice a rich, smoky aroma filling your kitchen.

I like to check it after 5 hours—if you're short on time, you can cook it on high for 3-4 hours, but low and slow gives the best results. The beans should be heated through, and the meat should be fully tender with no resistance when pierced with a fork.

Once the chili is fully cooked, remove the lid and let it sit for 5 minutes to thicken slightly. If it's too thick for your preference, stir in 2-3 tablespoons of water or broth to reach your desired consistency. The chili should coat the back of a spoon but still be spoonable.

Taste and adjust seasoning one final time—you might need a pinch more salt or cayenne to balance the flavors. Serve the chili warm in bowls, garnished with additional chili powder or smoked paprika if desired. This chili tastes even better the next day as the flavors continue to meld, so leftovers make fantastic lunches!

Troubleshooting this recipe

Meat Too Tough?

If your meat stays chewy, you likely skipped browning or didn't cook it long enough. Always brown ground meats in a skillet first—this creates flavor and tenderizes the fibers.

For extra tenderness, cook on low heat for 7 hours instead of high. The 80/20 ground beef should be fork-tender, not rubbery. 💡

Sauce Too Thin?

Thin chili often means too much liquid or not enough cooking time. If your chili is watery, try cooking it uncovered for the last 30 minutes to reduce. For future batches, reduce beef broth by ½ cup or add 1 extra tablespoon of tomato paste to thicken.

A splash of cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) works in a pinch too.

Beans Too Soft?

Overcooked beans lose their texture and turn mushy. To prevent this, add beans only in the last 1-2 hours of cooking. If they're already too soft, drain and rinse them before adding to the crock pot.

For firmer beans, use pinto beans instead—they hold up better to long cooking times. 🌱

Flavor Too Mild?

If your chili lacks depth, the spices likely weren't toasted or distributed properly. Toast your chili powder and cumin in a dry skillet for 30 seconds before adding to the crock pot.

For extra smokiness, add ½ tsp liquid smoke or an extra ½ tsp smoked paprika. Taste as you go—don't be afraid to adjust salt and cayenne at the end.

Burnt Onions?

Burnt onions happen when you sauté them too aggressively. Keep heat at medium and stir frequently. If they brown too quickly, reduce heat to low-medium. For even better flavor, caramelize the onions separately before adding to the crock pot.

A splash of apple cider vinegar at the end also brightens burnt flavors. 🧅

Too Spicy?

If your chili is too fiery, balance it with sour cream, Greek yogurt, or a dollop of avocado on top. A pinch of brown sugar or honey also helps mellow the heat.

For future batches, reduce cayenne to ¼ tsp or omit it entirely. Always taste before adding all the spices—you can always add more, but you can't take it out! 🌶️

Frequently asked questions