This Ground Pork and Beef Chili is the ultimate comfort food—packed with savory flavors and a perfect balance of heat and richness. Combining the best of both worlds with ground pork and beef, this chili has an irresistible depth of flavor that’s sure to satisfy your cravings. It’s easy to make, filling, and perfect for cozy dinners or even a game day feast. With tender beans, a rich tomato base, and a blend of spices, this chili will become your go-to recipe for cold nights or when you’re craving something hearty and delicious. Serve it up with your favorite toppings for a meal everyone will love!
Ground Pork and Beef Chili
This rich and hearty chili combines the bold flavors of ground pork and beef, simmered with tomatoes, beans, and a blend of spices. It’s the ultimate comfort food, perfect for any occasion. Whether you’re serving it for a cozy family dinner or a casual gathering, this chili will satisfy everyone’s appetite with its flavorful depth and warmth.
Equipment
- Large pot or Dutch oven
- Stirring spoon
- Knife and chopping board
- Can opener
- Measuring spoons
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped
- 2 tbsp olive oil
- 1 can 14 oz diced tomatoes
- 1 can 6 oz tomato paste
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional, for heat
- 1 tsp oregano
- Salt and pepper to taste
- 2 cups beef broth
- 1 tbsp brown sugar optional, to balance acidity
- Fresh cilantro or green onions for garnish (optional)
- Sour cream or shredded cheese optional
Instructions
- Brown the Meat:
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and ground pork, cooking until browned. Break up the meat with a spoon while it cooks. Remove any excess fat.
- Sauté the Vegetables:
- Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté for 3-4 minutes, until softened and fragrant.
- Add the Seasonings:
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper. Cook for 1 minute to let the spices bloom.
- Add the Tomatoes and Broth:
- Stir in the diced tomatoes, tomato paste, and beef broth. Add the brown sugar to balance the acidity, if desired. Bring the mixture to a simmer.
- Simmer the Chili:
- Reduce the heat and let the chili simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens to your desired consistency.
- Add the Beans:
- Stir in the kidney beans and black beans, and continue to cook for an additional 10-15 minutes until the beans are heated through.
- Taste and Adjust:
- Taste the chili and adjust the seasoning, adding more salt, pepper, or chili powder to your liking.
- Serve:
- Ladle the chili into bowls and garnish with fresh cilantro or green onions. Top with sour cream or shredded cheese, if desired.
Notes
- Make It Spicy: Adjust the heat level by adding more cayenne pepper or a chopped jalapeño.
- Slow Cooker Option: After browning the meat and sautéing the veggies, transfer everything to a slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours for a more developed flavor.
- Storage: This chili keeps well in the fridge for up to 4 days. It can also be frozen for up to 3 months. Just reheat thoroughly before serving.
