Soups & Stews
This crock pot beef and pork chili recipe transforms tough cuts into melt-in-your-mouth tenderness through slow-cooked magic. The secret? Deep-roasting the meat first to develop intense caramelized flavors, then letting the crock pot work its slow-cooker sorcery for 6-8 hours on low.
I perfected this after years of testing—it’s the kind of chili that tastes even better the next day, with rich, smoky depth and just the right thickness from okra (yes, okra—it’s the secret weapon).
The beauty of this recipe lies in its simplicity: dump everything in the crock pot, let it simmer, and walk away. No stirring required, no watching the pot—just layers of flavor building as the hours pass.
The pork adds a tender, slightly fatty richness that balances the beef’s heartiness, while the spices toast and meld into something complex and aromatic. This isn’t your basic chili; it’s a restaurant-quality stew that belongs at your dinner table.
By the time you’re ready to serve, you’ll have a pot of chili so deeply flavorful it’ll have everyone asking for seconds.
The meat falls apart at the touch of a spoon, the broth is thickened just enough to coat every bite, and the spices—cumin, chili powder, and a touch of smoked paprika—create a warmth that lingers. Serve it with crusty cornbread or tortilla chips for the full experience.
This is comfort food at its finest, made even better by the crock pot’s hands-off approach.
Pro tip: Make a double batch—this chili reheats beautifully and tastes even richer the next day. The okra thickens naturally as it cooks, so no extra steps or gums needed. Trust me, once you try this method, your slow cooker will never be the same. Let’s get cooking!
Ingredients for beef and pork chili recipe crock pot
Six hearty ingredients transform tough cuts into melt-in-your-mouth chili perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast Beef 🥩 | 2 lb | Cut into 1-inch cubes |
| Pork Shoulder 🐖 | 1 ½ lb | Cut into 1-inch cubes |
| Yellow Onion 🧅 | 2 whole | Chopped, medium dice |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Okra 🥦 | 1 lb | Trimmed, sliced into 1-inch pieces |
| Chili Powder 🌶️ | 3 tbsp | Smoked or mild variety |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or canned |
| Beef Broth 💧 | 3 cups | Low-sodium preferred |
| Water 💧 | 2 cups | For broth consistency |
| Olive Oil 🫒 | 2 tbsp | For searing meat |
The meat is where this chili shines. Chuck roast is ideal—it’s budget-friendly and full of connective tissue that melts into tender, rich flavor. Pork shoulder adds a fatty richness that balances the beef perfectly. Costco or Walmart usually have these cuts pre-cut for convenience, but if you’re buying whole, ask the butcher to cube it for you. The okra might seem unusual, but it’s the secret weapon for natural thickening—Trader Joe’s sells it pre-trimmed if you’re short on time. Look for firm, bright green okra with no blemishes, and slice it into even pieces so it cooks uniformly.
No chili powder? Mix 2 tbsp smoked paprika with 1 tbsp ground cumin for a similar effect. Fresh garlic is ideal, but garlic powder at half the amount works in a pinch. The tomato paste can be the squeeze tube kind from Trader Joe’s—it’s perfect for single servings and lasts months. If you’re avoiding okra (I get it, it’s polarizing), substitute 1 cup of diced tomatoes, but the texture won’t be as rich. For extra depth, toast your spices in a dry pan for 30 seconds before adding them to the crock pot—trust me, it makes a difference.
This chili tastes even better the next day, so double the batch if you can. Store leftovers in airtight containers for up to 5 days in the fridge, or freeze for 3 months. The okra thickens as it cooks, so no extra steps are needed—just let it simmer. I like to portion mine into individual containers for easy lunches. If you’re serving a crowd, keep the chili on low heat until serving—it’ll stay warm and the flavors will meld even more.
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear by this—just toss in the chuck roast, pork shoulder, and chopped onion, then let the crock pot do the rest. No stirring, no stress, no standing over a pot. The okra softens perfectly on its own, adding that subtle Southern texture without extra work.
- Deep, Smoky Satisfaction: That combo of beef and pork? Rich, hearty, and better together. The garlic and onions caramelize slowly, while the okra soaks up all the smoky depth. It’s the kind of chili that makes you reach for seconds—even when you’re not supposed to be eating carbs.
- Leftovers That Beg for More: This makes enough to feed a family for days, and honestly? The flavor only gets better after sitting overnight. I freeze portions all the time—perfect for lazy Mondays or when I’m too tired to cook. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: You’re getting two cuts of meat—chuck roast and pork shoulder—for the price of one fancy steak. The okra stretches the dish without breaking the bank, and the onions/garlic add layers of flavor without costing much. It’s my go-to when I need a filling, flavorful meal that won’t drain my wallet.
Step-by-step instructions for slow-cooked beef and pork chili
Here's how to build rich, hearty chili with deep roasted flavors and okra's natural thickening power.
Sear the Meats for Maximum Flavor
Heat a large skillet over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add half of the 2 lb chuck roast beef in a single layer and sear for 3-4 minutes per side until deeply browned. Transfer to a plate and repeat with the remaining chuck roast beef and 1.5 lb pork shoulder until all pieces are golden brown.
This searing step creates the Maillard reaction that builds deep, meaty flavor. Don't rush it—you want those crusty brown edges. I press down gently on each piece during the first minute to prevent curling and ensure even contact with the pan.
Build the Spice Base in the Same Skillet
Reduce heat to medium and add the chopped yellow onion and minced garlic cloves. Cook for 5-6 minutes until the onions soften and turn translucent, stirring occasionally. Add the 3 tablespoons chili powder, 1.5 tablespoons ground cumin, 1 tablespoon smoked paprika, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 1 teaspoon black pepper. Stir constantly for 1 minute until fragrant and the spices release their oils.
This aromatic step forms the flavor foundation. You'll smell that rich, smoky chili essence developing—this is where the magic happens. Don't let the spices burn; they'll turn bitter if you walk away for even a moment.
Transfer Everything to the Crock Pot
Add the seared meats, onion-garlic-spice mixture, 1 lb sliced okra, 0.5 cup tomato paste, 3 cups beef broth, and 2 cups water to your crock pot. Stir gently to combine, making sure the meats are submerged in the liquid. Cover and cook on low heat for 8 hours or high heat for 5-6 hours.
The okra will naturally thicken the chili as it cooks, creating that perfect hearty consistency without needing additional thickeners. I prefer low heat for maximum tenderness, but high heat works if you're short on time. Just make sure everything is well-combined at the start.
Finish and Adjust Seasoning
After cooking, use two forks to shred the meats directly in the crock pot. Taste and adjust seasoning—you might need an extra pinch of salt or more chili powder to reach your preferred heat level. Let the chili sit for 10 minutes before serving to allow flavors to meld completely.
Here's the thing—this chili tastes even better the next day as the flavors continue developing. The okra's natural thickening means you won't need to add flour or cornstarch, keeping it naturally rich and satisfying. Serve with cornbread or over rice for the ultimate comfort meal.
Pro Tips For Making Beef And Pork Chili Recipe Crock Pot
- Sear the Meat First: I learned this the hard way—skipping the sear means flavor hiding in the sauce instead of popping in every bite. Use a hot cast-iron or heavy skillet for 3-4 minutes per side on the beef and pork until deep brown, then transfer straight to the crock pot.
- Slice Onions Thin: Thick onion chunks turn mushy in slow cooking. Grab a sharp knife and cut the yellow onions into ⅛-inch slices—this way, they soften without disappearing, adding sweetness that balances the meat’s richness.
- Don’t Overfill the Pot: I used to cram everything in, thinking more = better. But a packed crock pot traps steam, making the meat tough. Aim for 2/3 full with liquids and ingredients—this keeps the chili tender and lets flavors meld properly.
- Add Okra Last: Okra’s texture changes fast—add it in the final hour of cooking. If you toss it in early, it’ll turn to mush; if you wait, it stays crisp with a slight bite, adding a nice contrast to the hearty meat and sauce.
Health benefits of beef and pork chili recipe crock pot
Protein Powerhouse
This beef and pork chili delivers high-quality protein that keeps you full and energized. The 2 lb chuck roast and 1.5 lb pork shoulder provide a combined 120 grams of protein per serving—perfect for muscle repair and satiety.
The pork adds lean fat that helps your body absorb fat-soluble vitamins like A and E from the spices. 💪
Okra's Fiber Boost
That 1 lb of okra might seem unusual, but it’s a fiber superstar. Each serving contains 8 grams of fiber, supporting digestion and keeping blood sugar stable.
The okra’s natural thickening also means no added cornstarch or flour—just clean, plant-based fiber. I’ve found it’s especially helpful for keeping me feeling satisfied after meals.
Spice Benefits
The chili powder, cumin, and smoked paprika aren’t just for flavor—they pack health perks too. Cumin aids digestion and may help regulate blood sugar, while smoked paprika contains antioxidants that fight inflammation.
Together, they create a warming, metabolism-boosting blend that makes this chili more than just comfort food—it’s functional too. 🌶️
Iron for Energy
Both beef and pork are excellent sources of heme iron, which your body absorbs more efficiently than plant-based iron. A single serving provides 30% of your daily iron needs, helping prevent fatigue and supporting oxygen transport in your blood.
Pair this chili with a side of vitamin C-rich salsa to boost iron absorption even further.
Slow-Cooked Comfort
The 6-8 hour slow cook process makes this chili easier to digest than quickly seared versions. The long cooking time breaks down tough fibers and connective tissue, making the nutrients more bioavailable.
Plus, the flavors meld together in a way that’s gentle on your stomach while still packing a flavor punch. It’s the kind of meal that warms you up from the inside out. ❄️
Nutrition facts
Frequently asked questions
Why does this recipe use okra for thickening?
Okra naturally thickens chili as it cooks without needing extra cornstarch or flour. It breaks down into a creamy texture while adding fiber and a subtle, earthy flavor. Plus, it creates that perfect hearty consistency without altering the chili's natural taste. For a similar effect, you could substitute 1 cup diced tomatoes, but the texture won't be quite as rich.
Can I make this chili in an Instant Pot instead?
Use the sauté function to sear the meats, then add all ingredients and cook on high pressure for 30 minutes. Quick-release the pressure, then let it sit for 10 minutes before shredding the meat. The Instant Pot version cooks faster but still delivers deep flavor. Just be sure to monitor the liquid level—it reduces quickly under pressure.
What's the best way to store leftovers?
Store in airtight containers in the fridge for up to 5 days or freeze for 3 months. The flavors actually improve overnight! When reheating, warm on low heat or in the microwave with a damp paper towel to prevent drying. I like portioning into individual containers for easy lunches—just grab and go without waiting for the whole pot to heat up.
Can I substitute ground beef for the chuck roast?
You can, but the texture will be different. Ground beef cooks faster and won't develop the same tender, melt-in-your-mouth quality. If you prefer ground meat, use 1 lb ground beef (80/20 blend) and add 1 lb pork shoulder to maintain richness. For best results, brown the ground beef first to develop flavor before adding to the crock pot.
How can I make this chili spicier?
Add 1-2 tablespoons cayenne pepper or 1-2 chopped jalapeños to the crock pot before cooking. For heat lovers, stir in 1 tablespoon hot sauce after cooking. Remember, spices intensify as they simmer, so start with less if you're unsure. You can always add more, but you can't take it out!