Beef and Pork Chili

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/14/22
Beef and Pork Chili

The Spruce Eats / Diana Rattray

Prep: 25 mins
Cook: 2 hrs
Total: 2 hrs 25 mins
Servings: 8 servings

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. 

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Ingredients

  • 1 pound ground pork

  • 1 1/2 pounds ground beef

  • 2 cups coarsely chopped onions

  • 2 tablespoons olive or vegetable oil

  • 2 cloves garlic, minced

  • 1 (14.5-ounce) can diced tomatoes with green chile peppers or jalapeño peppers, such as Rotel

  • 2 (14.5-ounce) cans 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 freshly ground black pepper

  • 1 to 2 jalapeño peppers, finely chopped

  • 1/2 teaspoon crushed red pepper, or to taste, optional

  • 2 (15-ounce) cans black beans, drained and rinsed

  • 1 1/2 cups beer

  • 1 cup water

  • Cornbread, for serving

  • 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. 

Nutrition Facts (per serving)
919 Calories
43g Fat
75g Carbs
57g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 919
% Daily Value*
Total Fat 43g 55%
Saturated Fat 13g 66%
Cholesterol 160mg 53%
Sodium 1610mg 70%
Total Carbohydrate 75g 27%
Dietary Fiber 16g 56%
Total Sugars 11g
Protein 57g
Vitamin C 30mg 150%
Calcium 363mg 28%
Iron 10mg 54%
Potassium 1825mg 39%
*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.)