Soups & Stews
This beef and pork crock pot chili recipe transforms tough cuts into melt-in-your-mouth tenderness while developing deep, complex flavors through slow cooking. The secret lies in layering spices and letting the crock pot work its magic for hours, creating a rich, hearty stew that tastes even better the next day.
I've tested this recipe countless times in my small Boston kitchen, perfecting the balance between bold spices and comforting meatiness.
What makes this chili special is the combination of beef and pork—ground chuck for hearty texture and tender pork shoulder that breaks down beautifully. The spices toast in the pot first, releasing their aromas before everything simmers together.
This method builds flavor gradually, resulting in a chili that's far more complex than anything you'd get from a quick stovetop version. The slow cooker handles all the work while you focus on other parts of your meal.
By the time it's done, you'll have a pot of chili with tender meat, thickened broth, and perfectly balanced spices that coat every bite. The texture is ideal—meat that practically falls apart, beans that hold their shape, and a sauce that's rich but not greasy.
This is the kind of chili that disappears quickly, leaving everyone asking for seconds. It's perfect for feeding a crowd or meal prepping for the week ahead.
Serve it topped with shredded cheese, sour cream, or fresh cilantro for extra brightness. The leftovers actually improve over time, making this an ideal recipe for busy weeknights or game day gatherings. Let's get cooking—your crock pot is about to become your new best friend.
Ingredients for beef and pork chili recipe crock pot
Six hearty ingredients transform into melt-in-your-mouth chili that gets better with time.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chuck Beef 🥩 | 1 ½ lb | 80% lean for best texture |
| Pork Shoulder 🐖 | 1 ½ lb | Cut into 1-inch cubes |
| Kidney Beans 🌿 | 15 oz | Drained and rinsed |
| Black Beans 🌿 | 15 oz | Drained and rinsed |
| Yellow Onions 🧅 | 1 whole | Chopped into 1/2-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Diced Tomatoes 🍅 | 29 oz | Fire-roasted preferred |
| Tomato Paste 🍅 | 2 tbsp | For thick, rich base |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano ideal |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Dark Brown Sugar 🍯 | 1 tbsp | For subtle sweetness |
The beef and pork are the stars here. Ground chuck gives that classic chili texture, while pork shoulder breaks down into tender chunks—look for cuts with good marbling at Wegmans or Whole Foods. Pre-cubed pork shoulder saves time, but if you're buying a whole roast, ask the butcher to cut it for you. The beans? Drained and rinsed is non-negotiable—no one wants mushy beans. For the onions, yellow onions add more sweetness than red, but use what you've got. Garlic? Freshly minced makes a world of difference, but jarred works in a pinch.
No fire-roasted tomatoes? Regular canned tomatoes with a pinch of sugar get you close. Skip the tomato paste if you're short on time—just use an extra can of tomatoes. Running low on chili powder? Paprika plus cayenne at half the amount works. The cumin needs to toast—heat it in the pot for 30 seconds before adding other spices. That's where the magic happens. For the brown sugar, demerara or turbinado add a nice caramel note, but regular brown sugar is fine. And if you're making a big batch, double the spices—they'll mellow out as the chili cooks.
This chili tastes even better the next day—honestly, that's when it shines. Keeps for 5 days in the fridge, 3 months frozen. I portion mine into containers so lunches are sorted for the week. For freezing, let it cool completely first. The meat stays tender, and the flavors meld together perfectly. Leftovers? Just reheat with a splash of broth. Trust me, you'll want to make this twice in one week.
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear, this is the kind of recipe where you chop one onion, toss everything in the crock pot, and forget about it. The pork shoulder melts into tender chunks while the beef stays juicy—no stirring, no babysitting, just pure hands-off cooking.
- Two-Meat Powerhouse: That combo of ground chuck and pork shoulder? Game-changer. The beef gives it that deep, meaty richness, while the pork adds a smoky, almost bacon-like depth. Honestly, I’ve never made chili that doesn’t leave me reaching for seconds.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Make a big batch, and you’ve got lunch for days—just reheat and serve. The beans hold up perfectly, the meat stays tender, and honestly? It’s the one dish that actually improves the next day.
- Budget-Friendly Feast: Ground chuck and pork shoulder stretch farther than you’d think, especially with beans bulking it up. I’ve fed my family of four (plus a hungry teen) for under $10, and we’ve all left the table satisfied. Not the fanciest, but the taste makes up for it.
Step-by-step instructions for beef and pork crock pot chili
This chili builds rich layers of flavor through slow cooking—let's make it effortlessly.
Brown the Meats for Maximum Flavor
Heat a large skillet over medium-high heat. Add the 1.5 lb ground chuck beef and cook for 5-6 minutes, breaking it apart with a wooden spoon until it loses its raw color and turns deep brown. This step develops the meat's natural flavors through the Maillard reaction.
Transfer the beef to a plate and repeat with the 1.5 lb pork shoulder cut into 1-inch cubes, cooking for 6-8 minutes until the edges are golden and the meat releases easily from the pan. Don't drain the rendered fat—it's packed with flavor that will infuse your chili.
Sauté Aromatics and Build the Base
In the same skillet (no need to clean it), add the chopped 1 whole yellow onions and cook for 5 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant—this prevents the garlic from burning, which would make your chili bitter.
Stir in the 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. This creates a rich, concentrated base that thickens the chili beautifully. Transfer everything to your crock pot.
Combine All Ingredients and Simmer
Add the 29 oz diced tomatoes, 1 cup beef broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tbsp dark brown sugar to the crock pot. Stir well to combine, then add the drained 15 oz kidney beans and drained 15 oz black beans. The liquid should just cover the ingredients—if it looks too thin, add a splash of water.
Give everything a final stir, then place the lid on the crock pot. Cook on low heat for 8 hours or high heat for 4-5 hours. The chili is ready when the flavors meld together and the beans are tender—you'll smell that deep, smoky aroma filling your kitchen.
Adjust Seasoning and Serve
Remove the lid and taste your chili. Adjust seasoning with additional salt or chili powder if needed—this is where you can customize it to your preference. Let it sit uncovered for 10 minutes to thicken slightly from the residual heat.
Serve immediately with toppings like shredded cheese, sour cream, or chopped green onions. The chili should be rich with tender meat, hearty beans, and a perfect balance of smoky, spicy, and slightly sweet flavors. Each bite delivers that deep, layered taste that comes from slow cooking.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Brown the Meat First: Skip dumping raw meat straight into the crock pot—this is where flavor lives. Sear the ground chuck and diced pork shoulder in batches over medium-high heat until deeply browned (5-7 minutes per batch). The crust locks in juices and adds depth that slow cooking alone can’t match.
- Use Two Onion Types: Yellow onions alone can taste bland after hours of cooking. Dice half with the skin on (charred edges add smokiness) and peel the rest for sweetness. The contrast makes the chili richer without extra seasoning.
- Don’t Overfill the Crock Pot: If the chili level rises above the "1/2 to 2/3 full" line, the beans and meat will stew instead of simmer. A crowded pot traps steam, turning your chili into a mushy, waterlogged mess. Start with 4 cups liquid max for 2 lbs of meat and 2 cans of beans.
- Add Beans Late: Kidney and black beans break down into mush when simmered too long. Stir them in only during the last 30 minutes of cooking—this keeps their texture firm and lets them soak up flavor without turning to paste. (Yes, even if the recipe says otherwise.)
Make-ahead tips for this beef and pork chili recipe crock pot
Prep Ahead Strategy
I always prep the ingredients the night before—chopping onions, measuring spices, and draining beans while watching TV. Store everything in airtight containers in the fridge until morning. This saves 30 minutes of prep time when you're ready to cook.
The only thing I don't prep ahead is the meat—browning fresh gives the best flavor. 💡
Freezer-Friendly Prep
Make a double batch and freeze half for future meals. Portion the chili into quart-sized freezer bags, leaving 1-inch headspace for expansion. Label with the date—it keeps for 3 months without losing quality.
When ready to eat, thaw overnight in the fridge, then reheat in the crock pot on low for 2-3 hours.
Slow Cooker Timing
Start your chili on low in the morning if you're working from home. For lunch, use high heat for 4-5 hours—just
Leftovers Game Plan
This chili tastes even better the next day—honestly, that's when it shines. Store leftovers in the fridge for up to 5 days or freeze for 3 months. Reheat portions in a saucepan with 2 tbsp water or broth to prevent drying out. For quick lunches, portion into containers with a side of cornbread mix—I keep mine in the freezer too.
Double Batch Hack
Double the recipe and freeze one batch immediately. This way, you always have a backup for busy nights. I like to freeze half before cooking, then freeze the second half after it's done. That gives me two ready-to-go meals for later. Just thaw and reheat—no extra effort required. 💪
Spice Boost for Later
If you're short on time, make the chili without the spices and freeze it. When ready to eat, add 1 extra tbsp chili powder and ½ tsp cayenne per serving to intensify the flavor. This works especially well if you're prepping for a spicier meal later in the week.
Nutrition facts
Frequently asked questions
Why combine beef and pork in this chili?
The beef delivers that classic chili texture we all love, while pork shoulder adds tender, juicy chunks that break down beautifully in the slow cooker. This combo gives you both heartiness and melt-in-your-mouth tenderness—plus, the pork fat keeps the chili rich without needing extra oil. It's a win-win for texture and flavor!
Can I use leaner beef than ground chuck?
While you can use 90% lean ground beef, it won't have the same rich flavor or texture. For best results, stick with 80% lean—the fat renders out during cooking, creating a deeper, more complex sauce. If you're short on time, brown the meat and drain most of the fat to balance the richness.
How do I make this chili spicier?
Add ½ tsp cayenne pepper or 1 tsp chipotle powder with the other spices. For extra heat, stir in 1-2 diced jalapeños or a dash of hot sauce at the end. If you're sensitive to spice, start with half the amount and adjust to taste—you can always add more later!
What if my chili is too thin?
Stir in 1 tbsp cornstarch mixed with 2 tbsp cold water and cook on high for 15-20 minutes uncovered. Alternatively, mash ½ cup of the beans directly in the pot—their starch will thicken the sauce naturally. For a smoother texture, blend half the chili and stir it back in.
Can I substitute canned beans for dried?
Use 2 (15 oz) cans each of kidney and black beans (drained and rinsed). For extra flavor, add 1 tsp liquid from the can to the crock pot. If using dried beans, soak them overnight first and cook them separately until tender before adding to the chili.