Chili with Beef Pork and Beans
Warm up your next gathering with this rich and hearty Chili with Beef, Pork, and Beans—a satisfying dish packed with bold flavors and wholesome ingredients. Tender ground beef and pork form the savory base, while a medley of red kidney and pinto beans adds texture and heartiness. A fragrant blend of chili powder, cumin, paprika, and oregano brings smoky depth, complemented by the sweetness of brown sugar and a touch of cayenne for optional heat. Simmered to perfection with crushed tomatoes, beef broth, and vibrant bell peppers, this chili delivers layers of comforting flavor in every bite. Perfect for game days, cozy dinners, or meal prep, it’s best served hot with your favorite toppings, like fresh cilantro, shredded cheese, and a dollop of sour cream. This easy, crowd-pleasing recipe is sure to become your go-to for chili night!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces red kidney beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and bell peppers, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef and ground pork to the pot, breaking them up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain excess fat if needed.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook the spices with the meat mixture for 1 minute to enhance the flavors.
Add the tomato paste, stirring to combine, and then pour in the crushed tomatoes and beef broth.
Stir in the brown sugar, red kidney beans, and pinto beans.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the chili for 60-75 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed. If the chili is too thick, you can add a bit more beef broth or water to reach your desired consistency.
Serve the chili hot, garnished with fresh cilantro, shredded cheese, and a dollop of sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
4306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 60.4 g | ||
| Protein | 274.3 g | 549% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1282 mg | 99% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 7184 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
