Soups & Stews
This Crock Pot beef and pork chili recipe transforms tough cuts into melt-in-your-mouth tenderness while developing deep, smoky flavors you'd expect from a slow-cooked masterpiece. The secret lies in browning the meat first—those caramelized edges pack serious flavor punch that no instant pot can replicate.
I perfected this version during a particularly cold Boston winter when I needed a one-pot wonder that could feed my whole apartment building (metaphorically speaking, but still).
The magic happens over 6-8 hours on low heat, where the spices slowly infuse into the meat and the broth reduces to a rich, velvety consistency.
Ground beef and pork shoulder work together to create a texture that's both hearty and tender, while the blend of chili powder, cumin, and cayenne builds layers of warmth. The key is letting the flavors meld without rushing—this isn't something you can speed up without sacrificing depth.
By the time you're ready to serve, you'll have a pot of chili so rich and flavorful it practically serves itself.
The meat falls apart at the touch of a spoon, the broth has that perfect balance of smoky and slightly sweet, and every bite delivers that satisfying depth of flavor that makes slow cooking worth the wait.
Top it with sour cream, shredded cheese, or fresh cilantro for that restaurant-quality finish.
What makes this recipe truly foolproof is how forgiving it is—even if you forget about it for a few extra hours, the flavors only get better.
The long cooking time transforms simple ingredients into something extraordinary, proving that sometimes the best meals are the ones that practically cook themselves while you're busy living your life. Let's get started on this crowd-pleaser that'll have everyone asking for seconds.
Ingredients for beef and pork chili recipe crock pot
Six ingredients for the meat base, nine spices for the soul, and one slow cooker for magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chuck 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Pork Shoulder 🐖 | 1 ½ lb | Cut into 1-inch cubes |
| Chili Powder 🌶️ | 3 tbsp | Medium heat variety |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tbsp | Adds smoky depth |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For sweetness base |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Water 💧 | 1 cup | For broth consistency |
| Dark Brown Sugar 🍯 | 1 tbsp | Enhances smoky flavor |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
The meat makes or breaks this chili. Ground chuck gives that rich, beefy backbone, while pork shoulder adds tender, juicy chunks—don't skip either. I grab mine from Costco when I'm doing a big batch, but the regular supermarket stuff works fine. Look for 80/20 fat ratio on the chuck—more fat means more flavor. The pork shoulder should be well-marbled; if it's not, ask the butcher to trim off any lean bits. Browning the meat first is non-negotiable—those caramelized edges are where the flavor explosion happens.
No chili powder? Mix 1 tbsp smoked paprika, 1 tsp cumin, and 0.5 tsp cayenne for a close substitute. Fresh cumin seeds? Toast them first—30 seconds in a dry pan until fragrant, then grind. The tomato paste can be a squeeze tube from Trader Joe's or a can—just measure it out. Short on cilantro? Fresh parsley works too, though it won't have that same zesty kick. The broth is where the magic happens—low-sodium so you control the saltiness, but don't skip the water. It keeps the chili from getting too thick, even after hours of cooking.
This chili tastes better the longer it sits—8 hours is ideal, but it's still delicious at 6. Store leftovers in the fridge for 5 days or freeze for 3 months. I always make a double batch because it reheats beautifully. The flavors deepen overnight, so don't be afraid to let it cook while you're out. Garnish with that fresh cilantro right before serving—it wilts fast, so don't add it early. And trust me, the first bite after a long cook is worth every second.
Why You'll Love This Recipe
- I’ll be real: this chili tastes better the next day. The flavors meld even more, and the meat gets even more tender. Pack it for lunches, freeze half for later, or just reheat it when you’re too tired to cook—it’s the ultimate lazy-day savior.
- Dump-and-Go Magic: Honestly, this chili is the kind of recipe where you toss in the ground chuck and pork shoulder, sprinkle on that chili powder and cumin, then walk away. The crock pot does all the heavy lifting—no stirring, no babysitting—just rich, tender meat that falls apart at the touch of a spoon.
- Smoky Depth Bomb: Between us, the combo of smoked paprika and ground cumin in this chili is ridiculously good. It’s not just heat—it’s that warm, earthy smokiness that lingers, making every bite feel like a hug from a campfire. (Yes, even on a Tuesday night.)
- Leftovers That Win: I’ll be real: this chili tastes better the next day. The flavors meld even more, and the meat gets even more tender. Pack it for lunches, freeze half for later, or just reheat it when you’re too tired to cook—it’s the ultimate lazy-day savior.
Step-by-step instructions for slow-cooked beef and pork chili
This fusion of beef and pork creates a rich, hearty chili with layers of smoky, spicy depth.
Prep the Meat for Maximum Flavor
Cut the 1.5 lb pork shoulder into 1-inch cubes—this size ensures even cooking without toughness. Pat both the pork and 1.5 lb ground chuck dry with paper towels before adding them to the crock pot. Any moisture on the meat will dilute your chili's rich flavor.
In a small bowl, mix together the 3 tbsp chili powder, 1.5 tbsp ground cumin, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 0.5 tsp cayenne pepper, 1.5 tsp salt, and 0.5 tsp black pepper. Rub this spice blend generously over both the pork cubes and ground chuck until fully coated. Let the seasoned meat sit for 10 minutes—this gives the spices time to penetrate and develop flavor.
Brown the Meat for Deep Flavor
Heat a large skillet over medium-high heat with no added oil. Working in batches if needed, sear the pork cubes for 2-3 minutes per side until they develop a deep brown crust. Remove the pork and set aside. Repeat with the ground chuck, breaking it up as it cooks until it's evenly browned.
This browning step is crucial—it creates the Maillard reaction, which builds deep, meaty flavor that your crock pot chili will absorb. Don't skip it, even if you're using a crock pot. The residual browned bits in your skillet can be scraped into the crock pot later for extra depth.
Build the Chili Base in the Crock Pot
Add the browned pork and ground chuck to your crock pot. Stir in the 2 tbsp tomato paste and let it cook on low heat for 5 minutes to develop its rich, concentrated flavor. Then add the 2 cups beef broth and 1 cup water, scraping any browned bits from the skillet into the pot with them.
Stir in the 1 tbsp dark brown sugar and let the mixture simmer for 10 minutes on low. This allows the sugars to caramelize slightly, adding another layer of complexity to your chili. The sugar will help balance the heat from the spices and create a slightly sweet-savory foundation.
Slow Cook to Perfect Tenderness
Cover the crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chili is done when the pork is fork-tender and easily pulls apart. You'll know it's ready when the flavors have melded together beautifully—no longer tasting like individual spices, but like a cohesive, complex blend.
About 30 minutes before serving, stir in the 0.25 cup chopped fresh cilantro. This bright green herb adds a fresh contrast to the rich, smoky flavors and prevents the chili from tasting too heavy. The cilantro should be added last to preserve its vibrant color and fresh taste.
Adjust and Serve
Taste the chili and adjust the seasoning if needed. You might need to add a pinch more salt or cayenne to reach your preferred heat level. Let the chili rest for 10 minutes before serving—this allows the flavors to settle and the chili to thicken slightly.
Serve this hearty chili with your favorite toppings like shredded cheese, sour cream, or sliced avocados. The combination of beef and pork creates a chili that's richer and more complex than traditional beef chili alone, with the pork adding a tender, juicy element that keeps every bite satisfying.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: Skip the raw meat straight into the crock pot—it’ll turn your chili into a sad, gray stew. Get a heavy skillet hot and sear the ground chuck and diced pork shoulder until the pork releases its juices and the beef loses its pink. That crust? It’s what carries all the chili powder and smoked paprika flavors. (Yes, even if you’re impatient like me.)
- Use Two Batches of Spices: I used to dump all the chili powder, cumin, and smoked paprika in at once, and the flavors would muddle together. Instead, toast half the spices in a dry pan for 30 seconds until fragrant, then add the rest raw. The toasted batch gives depth, while the raw spices keep their bright kick.
- Check the Pork’s Doneness: Pork shoulder can get rubbery if overcooked in a crock pot. After 6 hours on low, pull out a chunk and cut into it—it should shred easily but still hold together. If it’s falling apart like wet paper, your chili’s about to turn mushy. (Pro move: Use a meat thermometer at 195°F for foolproof results.)
- Deglaze the Pot: After the meat browns, don’t just dump everything into the crock pot. Scrape up those browned bits with a splash of broth or beer, then pour that in first. Those bits hold more flavor than you realize, and skipping them means losing a layer of depth in your chili. (Sounds weird, but it works.)
Best sauces and condiments for these flavors
Smoky Chipotle Twist
Swap out half the chili powder for 1 tbsp adobo powder (from canned chipotle peppers in adobo sauce) to add smoky depth and a subtle heat. I love adding ½ cup tomato sauce> to the crock pot along with the broth for extra richness.
The chipotle's smokiness pairs perfectly with the pork's natural juiciness, creating a fusion flavor that feels like a Mexican restaurant classic. 🌶️
Sweet and Tangy BBQ Glaze
Mix ¼ cup BBQ sauce> (like Sweet Baby Ray's Original) with 1 tbsp apple cider vinegar> and 1 tsp brown sugar>, then stir it into the chili during the last 30 minutes> of cooking.
This glaze adds a sticky, slightly sweet contrast that cuts through the richness. I like to serve this version with extra shredded cheese and pickled jalapeños for tangy crunch. 🍯
Creamy Avocado Swirl
Blend 1 ripe avocado>, ¼ cup sour cream>, 1 tbsp lime juice>, and salt to taste> until smooth, then swirl it into the chili just before serving. The creamy avocado balances the heat and adds a luxurious texture.
For extra flair, top with crumbled cotija cheese> and sliced radishes>. This version feels like a restaurant-worthy upgrade—perfect for when you want to impress guests. 🥑
Spicy Coffee Kick
Add 1 tbsp instant coffee granules> (or brewed coffee) and ½ tsp cinnamon> to the spice blend before coating the meat. The coffee deepens the chili's complexity, while the cinnamon adds warmth. For a kick, stir in 1 tsp cocoa powder> with the tomato paste.
This variation reminds me of my grandmother's chili—she swore by coffee in her bean dishes, and it works magic here too. ☕
Classic Toppings Guide
Keep it simple with shredded cheddar>, sour cream>, and diced white onion> for a New England-style chili. For a Tex-Mex twist, add crushed tortilla chips>, diced avocado>, and pickled red onions>.
My personal favorite? A dollop of Greek yogurt> (instead of sour cream) with a sprinkle of feta cheese>—it adds brightness without overpowering the smoky flavors. 🧀
Nutrition facts
Frequently asked questions about crock pot beef and pork chili
Can I use ground turkey instead of beef and pork?
Yes, but expect a different texture and flavor profile. Ground turkey works well, but it's leaner so you'll want to add 1 tbsp olive oil to the crock pot to prevent drying out. For the best results, use a 93/7 fat ratio turkey and reduce cooking time to 5-6 hours on low. The pork should still be included for that signature tenderness.
How do I adjust the heat level if my family can't handle spice?
Start by reducing the cayenne pepper to ¼ tsp or omit it entirely. For extra mildness, add 1 tsp honey or brown sugar during the last 30 minutes of cooking to balance the heat. You can also stir in ¼ cup sour cream when serving—it cools the spices beautifully. Save the extra cayenne for your next batch!
Why does my chili get watery after sitting overnight?
This happens when the starches in the meat and broth absorb extra moisture during cooling. To fix it, simmer the chili uncovered on the stovetop for 10-15 minutes before serving. For prevention, reduce the water slightly (½ cup instead of 1 cup) and let the chili cool completely before refrigerating. The flavors actually improve overnight!
Can I make this chili in an Instant Pot instead?
Brown the meat first, then add everything to the Instant Pot and cook on high pressure for 25 minutes. Quick-release the pressure, then let it sit for 10 minutes before adjusting seasoning. The Instant Pot version cooks faster but may need 1 extra tbsp tomato paste to compensate for the reduced slow-cooking time.
What's the best way to reheat leftovers?
For the best texture, reheat in the microwave in 1-minute intervals on medium power, stirring between each interval. Or for a restaurant-quality result, transfer to a skillet with 1 tbsp broth or water and simmer on low heat for 10 minutes. Never reheat to a boil—this can make the chili mushy. Stir in fresh cilantro after reheating.