Pork and Beef Chili

We have so many reasons to love chili — it's a classic that's as mouthwateringly delicious as it is filling. It's easily customizable to suit your tastes whether it be vegetarian, or even on the spicier side.

I am always looking for ways to streamline the kitchen when hosting guests and our slow cookers are always in use at game time with dips or festive drinks! Check out our Slow Cooker Spinach and Artichoke Dip, Slow Cooker Buffalo Chicken Wing Dip, Slow Cooker Mac and Cheese Velveeta, Spiked Apple Cider Crockpot, or Hot Chocolate Crock Pot Recipe. And if you're a chili lover, you should also try our Stove Top Chili Recipe.

• Easy: This homemade chili recipe comes together easily.
• Flavorful: The combination of ground pork and ground beef add an extra depth of flavor.
• Comfort Food: A hearty and satisfying meal on a chilly day, homemade chili is a fibre and protein-packed meal.
• Feeds a Crowd: A simple way to feed a group, chili is perfect for potlucks and family gatherings.
• Meal Prep: It's so easy to make a big batch of chili and portion it out for lunches or dinners throughout the week.
• Versatile: Not just in what you can do with it, but what you can add to it. Whether you use whatever you have in the fridge or follow some of our favorite substitutions below, you'll be pleasantly surprised about all the possibilities with this recipe.

With just a few ingredients, most of which are pantry staples, you will be on your way to making a satisfying stick-to-your-ribs meal in no time.

See the recipe card below for the exact quantities of each ingredient.

• Extra Virgin Olive Oil: Helps keep the beef from sticking to the pot.
• Yellow Onion: Adds a subtle sweetness.
• Garlic Cloves: Fresh garlic adds a deep flavor.
• Chili Powder: Will add a subtle spiciness to the dish.
• Sea Salt: Salt will help elevate all the flavors overall.
• Cayenne: Adds subtle spice; use as much or as little as you'd like.
• Ground Cumin: While adding a slightly peppery flavor, it can also provide a subtle smokiness.
• Smoked Paprika: Adds a hint of sweetness as well as provides an enhances color. While you can sub this for chili powder, too much can result in an overly bitter flavor.
• Dried Oregano: Adds a subtle peppery flavor.
• Tomato Paste: This helps to enhance the tomato flavor.
• Lean Ground Beef: This is the key ingredient in most chilis, but you have a lot of flexibility here!
• Lean Ground Pork: In combination with beef, adds a delicious depth of flavor.
• Red Kidney Beans: Another staple ingredient in a chili, and the possibilities are endless.
• Black Beans: Adds delicious flavor and extra fibre.
• Strained Tomato: These will help speed up the cook time, whereas fresh would need to cook down longer, but they also balance the flavors.

For this recipe, you'll want to have on hand a large pot with a lid, measuring cups and spoons and a spatula.

Love this recipe but want to make it your own? Whether you change up the meat, mix your favourites together, clean out your pantry or fridge with different beans and vegetables, the possibilities are truly endless when it comes to chili recipes.

• Sausage: Ground beef and sausage chili is another great way to mix it up; and if you like spice, try a spicy Italian sausage.
• Turkey or Chicken: Substitute ground turkey or ground chicken for a leaner meat option.
• Texas-Style: By leaving out beans, you can make what's called a Texas-style chili.
• Veggies: Swap out meat for veggies, or add veggies to this recipe. Some of our favorite options include cubed sweet potatoes, diced zucchini, chopped cauliflower florets, diced carrots, and diced peppers.
• Beans: Add garbanzo beans instead of the ground meat and make yourself a three-bean chili recipe.
• Sweet: If you like your chili with some sweet notes, add maple syrup or brown sugar. A little goes a long way, so start small and add as you taste.
• Spicy: Add your favorite hot sauce, diced jalapeños, or chipotle spices to give your chili some extra heat.

Check out how quick and easy it was to make this stove top chili recipe in just a few simple steps.

In a large pot heat oil on medium and cook ground beef and pork until no longer pink.

Add onions and cook for 5 minutes. Then add strained tomato and garlic, cooking until fragrant.

Add seasoning and cook for 1 minute.

Pour in kidney beans, black beans and beef stock and reduce to low.

Simmer for 15-20 minutes.

Hint: Chili only gets better with additional cooking time. If time allows it, simmer on low and watch the flavors to develop further increasing the overall deliciousness of the final product.

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Whether you are meal prepping or just have leftovers, here are some great way to make sure your next meal is extra fresh.

• Refrigerator: Once your chili has fully cooled, place in an airtight container for 3-4 days.
• Freezer: Store in an airtight container, leaving some space for expansion and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: We recommend reheating in the microwave in increments or on the stovetop. Likely, the chili has thickened, you can add a bit of beef broth or strained tomatoes and water to thin it out as you warm it up.
• Make Ahead: You can make a batch of this classic chili for a later date. Simply refrigerate or freeze in a labeled and dated container to enjoy later!

• Mac and Cheese: We love how the creamy flavors of our Baked White Cheddar Mac and Cheese or Slow Cooker Mac and Cheese Velveeta recipes pair with this dish. Combine them together for a unique way to finish them both off!
• Hot Dogs: Sometimes in the warmer months, I make a half batch to layer on top of our favorite hot dog for a basic chili dog recipe.
• Cornbread: Chili and cornbread pair so well together, they are a great balance of textures. Give our Cornbread without Buttermilk recipe a try.

When stirring your chili, it is important to really get deep in the pot to move ingredients on the bottom. This will avoid burning any of the ingredients to make the perfect homemade chilli recipe.

Do you have questions about Beef and Pork Chili? Here are some of the most commonly asked questions about making homemade chili.

Once cooled, store in an airtight container and refrigerate for up to 4 days. This chili can also be frozen for up to 3-6 months depending on your freezer style.

While a low and slow stove top method is our preferred way for reheating chili, the microwave can be used as well. Start with 50% power for 2 minutes and add 30 seconds as needed. We recommend adding a little bit of beef broth (or water) prior to heating as well.

This chili recipe is a thick one, but if you prefer yours to be thicker after everything is added to the pot, you can simmer it longer. Keep it on a low heat, stir occasionally to prevent sticking and cook until desired thickness.

There are many things that are great on chili. Many types of onions work well, red, white, scallions or chives all balance well and have different levels of added crunch. Adding your favorite type of cheese when the chili is still hot, allows it to melt slightly. Sour cream, avocado, jalapeños, fresh lime juice, to name a few more.

Check out some more of our recipes you will want to try!

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We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.