Beef and Pork Chilli Recipe: Smoky Spice-Infused Depth in One Pot

This beef and pork chilli recipe delivers restaurant-quality depth in a single pot, combining smoky spices with tender meat that falls apart. 🔥 After years of perfecting chilli at The Smoky Pig, I've simplified the process without sacrificing flavor—just sear, simmer, and let the spices work their magic.

The secret lies in browning the meat properly and building layers of flavor through slow cooking.

The beauty of this recipe is its versatility—it works equally well on the stovetop, in a slow cooker, or even an Instant Pot. You'll start with ground beef and pork, seared until deeply browned to develop rich, caramelized flavors.

Then comes the aromatic base of onions, garlic, and bell peppers, followed by a blend of chilli powder, cumin, and smoked paprika that creates that signature smoky depth.

By the time it's done simmering, you'll have a pot of chilli so flavorful it practically tastes like it's been cooking all day. The meat is tender and infused with those warm spices, while the tomatoes create a rich, slightly tangy sauce that coats every bite.

It's the kind of dish that gets better as it sits, with flavors melding into perfect harmony.

Serve it with warm tortillas, cornbread, or over rice to soak up every last bit of that smoky, spice-infused goodness. This chilli is hearty enough for a crowd but simple enough for a weeknight dinner—just one pot to clean when you're done. Let's get cooking!

Ingredients for beef and pork chilli

Sixteen ingredients for a chilli that tastes like it simmered all day.

The meat is where the magic starts. Ground beef and pork from the butcher counter (not pre-packaged) gives you that rich, meaty flavor. Costco or local butcher shops usually have the best quality. Look for good marbling—it's what keeps the chilli juicy. If you can't find ground pork, substitute more beef, but you'll lose some of that tender texture. The onions and bell peppers? Yellow onions add sweetness, but red or white work too. Just make sure they're fresh—no rubbery ones here.

Spices are non-negotiable. Penzeys or bulk bins at Whole Foods are my go-to for quality, but the regular grocery store stuff works if it's fresh. The chili powder should smell vibrant, not dusty. No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. The tomato paste can be from a squeeze tube—no need for the fancy can. For the tomatoes, San Marzano cans are worth the splurge, but any good-quality crushed tomatoes will do. The vinegar? Apple cider vinegar adds complexity, but white vinegar works in a pinch.

This chilli tastes even better the next day—honestly, it's worth making a double batch. Keeps for 4-5 days in the fridge, freezes for 3 months. I like to portion it into containers right after it cools so lunches are sorted for the week. The flavors meld beautifully over time, so don't rush it. If you're serving a crowd, double the recipe—it's that good.

Step-by-step instructions for beef and pork chilli

This one-pot wonder delivers deep, smoky flavor with minimal effort—just follow these simple steps.

Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef (80/20) and 1 lb ground pork in separate batches, breaking them apart with a wooden spoon. Cook until the meat is deep brown and no longer pink, about 5-6 minutes per batch. This step is crucial—it develops the rich, meaty foundation of your chilli.

Don't drain the fat after browning. That rendered pork and beef fat carries incredible flavor and helps build the chilli's depth. If the fat gets too hot and starts smoking, reduce the heat slightly. You want it to bubble gently, not burn. Once fully browned, transfer the meat to a plate and set aside.

In the same Dutch oven, add 2 tablespoons olive oil (not listed but essential for cooking) and reduce heat to medium. Add the diced yellow onion and diced bell pepper from the ingredients list. Cook for 5-6 minutes until softened and starting to caramelize—that sweet, jammy texture is where the flavor really develops.

Add the 4 cloves minced garlic and cook for 30 seconds until fragrant. Be careful not to let it burn—garlic turns bitter fast. Here's where it gets good: sprinkle in the 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 tablespoon smoked paprika. Stir constantly for 30 seconds to toast the spices and release their aromas.

Return the browned meats to the pot and stir to combine. Add the 1 tablespoon tomato paste, scraping up any browned bits from the bottom of the pot—those bits are pure flavor. Pour in the 2 cups crushed tomatoes and 2 cups beef broth, then stir in the 1 tablespoon dark brown sugar, 1 tablespoon apple cider vinegar, 1.5 teaspoons salt, and 0.5 teaspoon black pepper.

Bring the mixture to a gentle simmer, then reduce heat to low. Here's the thing—this chilli needs time. Cover and let it cook for 45-50 minutes, stirring occasionally. The spices will bloom, the flavors will meld, and the liquid will reduce slightly. You're looking for a thick, hearty consistency—not too soupy, not too dry.

After the initial simmer, uncover the pot and increase heat to medium-low. Let the chilli cook uncovered for another 20-25 minutes to develop a thicker texture and deeper flavor. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a dash of cayenne for heat.

Here's my pro tip: if the chilli starts to get too thick, add a splash of water or broth to loosen it. The perfect chilli should be thick enough to coat the back of a spoon but still have a spoonful consistency. The longer it simmers, the more complex the flavors become—don't rush this step.

Once the chilli reaches your desired consistency and flavor depth, remove it from heat. Let it rest for 5 minutes to allow the flavors to settle. Serve immediately with toppings like shredded cheese, sour cream, chopped cilantro, or sliced jalapeños if you're feeling spicy.

This chilli tastes even better the next day as the flavors continue to meld. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Each bite should deliver that perfect balance of smoky, spicy, and savory flavors with tender meat throughout.

Dietary considerations for this recipe

Gluten-Free Adaptation

This chilli is naturally gluten-free, but always double-check your ingredients—especially the spices and broth. I recommend using Annie's Organic gluten-free chili powder or Penzeys brand for certified gluten-free options.

For extra safety, choose a gluten-free beef broth like Imagine Foods. The spices and tomato paste are typically safe, but cross-contamination can occur in shared facilities. 🌱

Dairy-Free Options

Skip the cheese toppings and use dairy-free sour cream like Forager Project or Kite Hill instead. For a creamy texture without dairy, stir in ½ cup coconut milk at the end of cooking. The chilli itself is dairy-free, so you can enjoy it as-is or customize toppings to your preference.

Vegetarian Swap

Replace the beef and pork with 1 lb each of crumbled tempeh and extra-firm tofu (pressed and pan-fried). Use mushrooms for umami depth—sauté 8 oz cremini mushrooms with the onions.

The smoky spices will still shine, though the texture will be more plant-based. Add 1 tbsp nutritional yeast for a cheesy flavor. 🌿

Lower-Carb Version

Skip the dark brown sugar and reduce the tomato paste to ½ tablespoon to cut carbs. Use cauliflower rice instead of regular rice for serving. For extra protein, add ½ cup black beans or ½ cup lentils to the chilli. This keeps the dish hearty while reducing carbs significantly.

Allergen-Friendly Tips

For nut allergies, avoid any nut-based toppings like chopped pecans. If you're sensitive to nightshades (like tomatoes), substitute with 1 cup pumpkin puree and ½ cup red bell pepper for a sweeter base.

Always read labels on spices and broths—some contain hidden allergens. When in doubt, use certified allergen-free brands. 💡

Frequently asked questions