Beef and Pork Chilli Recipe: Deep-Spiced, Slow-Simmered Heartiness

This beef and pork chilli recipe transforms tough cuts into melt-in-your-mouth tenderness through slow-simmered spice magic. 🌟 I developed it during years of perfecting smoky, deep-flavored chilli that tastes like a weekend project but comes together in under an hour of active prep—plus hours of hands-off simmering.

The secret lies in browning the meat properly and letting those spices bloom before the long cook. What sets this chilli apart is the perfect balance of smoky paprika, earthy cumin, and a touch of cinnamon that adds warmth without overpowering.

The beef and pork combination creates a rich, complex broth that soaks into every bite, while the tomatoes and beans add natural sweetness to cut through the heat. This isn't just chilli—it's a restaurant-quality dish that feeds a crowd and tastes even better the next day.

By the time you're done, you'll have a deeply aromatic, hearty chilli with perfectly tender meat that falls apart at the touch of a spoon. The spices have melded into the meat, creating layers of flavor that make every bite satisfying.

Serve it with crusty bread, over rice, or straight from the pot with a dollop of sour cream. The best part? This recipe scales beautifully—double it for game day or halve it for a cozy weeknight dinner. Let's make this chilli that'll have everyone asking for seconds.

Ingredients for beef and pork chilli

Sixteen ingredients for restaurant-quality chilli that feeds a crowd with deep, smoky flavor.

The meat makes or breaks this chilli. Chuck roast and pork shoulder are the holy grail—they stay tender while soaking up all those spices. Grab them from the butcher counter if you can; they'll cut it for you. Look for good marbling in the beef, and don't skimp on the pork—it adds that rich, meaty depth. If you're short on time, Costco's pre-cubed chuck is a lifesaver. The onions and garlic? Fresh is non-negotiable here—they're the flavor foundation. Yellow onions add sweetness, while garlic brings that aromatic punch.

No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. The cumin needs to be toasted—just dry-toast in a pan for 30 seconds until fragrant. No fresh oregano? Dried works at half the amount. The tomato paste can be from a squeeze tube if that's what's in your pantry—Trader Joe's has great ones. For the beans, I always use black and kidney for texture contrast, but pinto or pinto beans work too. The broth? Low-sodium is key—you'll be adding salt later, and you don't want to overdo it.

This chilli tastes even better the next day, so make extra. Keeps in the fridge for 5-6 days and freezes beautifully for 3 months. I like to portion it into containers with a side of rice—just reheat everything together. The beans and tomatoes thicken as they cool, so add a splash of broth if it seems too thick when reheating. For serving, sour cream or avocado on top is always a win.

Step-by-step instructions for beef and pork chili

Here's how to build rich, smoky layers of flavor that'll make your chili the star of the table.

Heat a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Working in batches, add the 1.5 pounds chuck roast beef and 1.5 pounds pork shoulder (both cut into 1-inch cubes). Don't crowd the pan—brown in two batches if needed. Sear for 4-5 minutes per side until deeply browned and cooked through to 160°F internally.

This browning step is where all the magic happens. The Maillard reaction creates those deep, caramelized flavors that'll infuse your entire chili. If you see fat pooling in the pan, tilt the pot to let it render out—this prevents a greasy chili later. Transfer the browned meat to a plate and set aside.

In the same Dutch oven, reduce heat to medium and add the diced yellow onion. Cook for 5-6 minutes until softened and translucent. Add the 6 minced garlic cloves and cook for another 30 seconds until fragrant—don't let it burn, or you'll get bitter flavors.

Stir in the 2 tablespoons smoked paprika, 1.5 tablespoons ground cumin, 1 tablespoon dried oregano, 0.5 teaspoon cinnamon, 1 teaspoon black pepper, and 1.5 teaspoons salt. Cook for 1 minute until the spices are toasted and aromatic. Here's the thing—those spices need to bloom to release their full flavor. Don't rush this step.

Add the 0.5 cup tomato paste and stir to combine with the spices. Cook for 2 minutes until it darkens slightly. Pour in the 2 cups diced tomatoes and 3 cups beef broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer and return the browned meats to the pot.

The sauce should look thick and rich at this point. If it's too thin, simmer uncovered for 3-4 minutes to reduce slightly. This is where the chili starts to come together—those caramelized bits and spices will infuse the broth with incredible depth. Here's a pro tip: Taste the sauce now. You should get a balance of smoky, spicy, and slightly sweet notes.

Cover the pot and transfer to the oven preheated to 325°F. Let it cook for 2.5 hours, stirring occasionally. The chili should reduce slightly and develop a thick, velvety texture. If it gets too thick, add ¼ cup water or broth to loosen it.

Real talk: This is the moment that matters. The slow cooking breaks down the tough meat fibers, making everything tender and juicy. The flavors meld together beautifully, creating that signature chili depth. I like to check it after 2 hours—if the meat is falling apart easily with a fork, it's ready. If not, give it another 30 minutes.

Remove the chili from the oven and stir in the 1 cup black beans and 1 cup kidney beans. Let it sit covered for 10 minutes off the heat—this resting period allows all the flavors to fully meld together. The beans will absorb all that rich chili liquid, making each bite even more flavorful.

Serve immediately with all the fixings: shredded cheese, sour cream, chopped onions, and crusty bread. The chili should be thick but still spoonable, with tender meat that pulls apart easily and a sauce that coats the back of a spoon. This chili tastes even better the next day, so make extra—it freezes beautifully for up to 3 months.

Wine and beer pairings for beef and pork chilli

Red Wine Pairings

For this rich, smoky chilli, I reach for a bold red wine with enough structure to stand up to the deep flavors. A Zinfandel from California—like the one from Ravenswood—brings fruity notes of blackberry and plum that complement the chilli's smokiness.

The wine's slight tannins also help cut through the fat, cleansing your palate between bites. If you prefer something cooler, a Syrah from Washington State offers earthy undertones that echo the cumin and paprika in the dish. 🍷

Malbec for Hearty Eats

When I'm serving chilli to a crowd, I always have a bottle of Argentinian Malbec on hand. The dark fruit flavors and velvety texture make it a perfect match for the beef and pork combination.

Look for a Catena Zapata or Trapiche—these wines have just the right balance of richness and acidity to enhance the chilli's depth without overpowering it. The slight spice notes in the wine also pair beautifully with the cinnamon in the recipe.

Light Beer Options

If you're not a wine drinker, a crisp Mexican lager like Modelo Especial or Pacifico is my go-to. The light, refreshing profile cleanses your palate between bites of rich chilli, and the subtle malt sweetness balances the heat.