Beef and Pork Chili

Beef and Pork Chili

The Spruce Eats / Diana Rattray

Prep: 25 mins
Cook: 2 hrs
Total: 2 hrs 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
834 Calories
23g Fat
89g Carbs
67g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 834
% Daily Value*
Total Fat 23g 30%
Saturated Fat 8g 38%
Cholesterol 125mg 42%
Sodium 657mg 29%
Total Carbohydrate 89g 32%
Dietary Fiber 25g 90%
Protein 67g
Calcium 282mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is a flavorful chili with beef, pork, and beans, along with tomatoes and seasonings. The addition of beer adds an extra depth to this tasty beef and pork chili. This recipe is made for the likes of a good Dutch oven to easily cook all of that chili. You can easily scale up the recipe to accommodate more people or to freeze for later use. 

There's just nothing like enjoying a bowl of warm chili on a cold fall or winter day. Top it off with some shredded cheddar cheese, sour cream, and, if you'd like, some slices of scallions for a garnish. Serve it by itself or with homemade cornbread, or some breadsticks and a tossed green salad. 

Ingredients

  • 1 pound ground pork
  • 1 1/2 pounds ground beef
  • 2 cups chopped onions
  • 2 tablespoons olive oil, or vegetable oil
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes with green chile peppers or jalapeno peppers
  • 2 (14.5-ounce) can diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 to 2 jalapeno peppers, finely chopped
  • 1/2 teaspoon crushed red pepper, or to taste, optional
  • 2 (15-ounce can) black beans, drained and rinsed
  • 1 1/2 cups beer
  • 1 cup water
  • Cornbread and tossed salad, for serving

Steps to Make It

  1. Gather the ingredients.

  2. Sauté the pork, beef, and onions in olive oil or vegetable oil over medium heat until meat is no longer pink and onions are lightly browned. Pour off some of the excess fat.

  3. Add the garlic, tomatoes, tomato paste, chili powder, cumin, salt, pepper, jalapeno peppers, and crushed red pepper, if using. Add the beans, and stir in the beer and water. Bring to a boil then reduce heat to low.

  4. Simmer, uncovered, for 1 hour, stirring frequently. Cover and simmer for about 1 hour longer.

  5. Serve alone or with freshly baked cornbread and a tossed salad. Enjoy!

Recipe Variations

Instead of the ground pork, you can use boneless country-style ribs that have been minced/ground in a food processor.


Substitute small red beans or pinto beans for the black beans, or you can use a mixture and use 1 15-ounce can of one type of bean, and the other 15-ounce can of another type of bean. Just make sure to drain and rinse the beans before mixing in with the other ingredients.


Sprinkle on some shredded cheddar cheese, and add a dollop (or two) of sour cream for toppings. You can also slice up some scallions to put on top.

How to Store and Freeze

Leftover chili can be placed in airtight containers and placed in the refrigerator, where it will keep for three to four days.


Chili is great to freeze and eat later, too. Simply put it in freezer-safe zip-top bags or containers and place it in the freezer. It will keep for two to three months.