Pork Beef and Bean Chili
Warm up your kitchen with this hearty and flavorful Pork Beef and Bean Chili, a crowd-pleasing classic packed with rich, smoky spices and protein-packed ingredients. This comforting dish combines the robust flavors of ground pork and beef with tender kidney and black beans, all simmered in a zesty tomato base infused with chili powder, cumin, and smoked paprika. Fresh aromatics like garlic, onion, and bell pepper balance the heat, while optional jalapeño and cayenne provide a customizable kick. Perfect for weeknight dinners or game-day feasts, this one-pot wonder is easy to make and ready in just over an hour. Serve it piping hot with a sprinkle of cheddar cheese, a dollop of sour cream, and a touch of fresh cilantro for the ultimate chili experience. Whether you're meal prepping or feeding a hungry crowd, this recipe is sure to be a hit!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large bell pepper, diced
- 1 small jalapeño, minced (optional)
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 1 cup beef broth
- 15.5 ounces canned kidney beans, drained and rinsed
- 15.5 ounces canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and ground pork to the pot. Cook until browned, breaking up the meat with a wooden spoon, about 6-8 minutes. Drain any excess grease if necessary and set aside.
In the same pot, sauté the diced onions, garlic, bell pepper, and jalapeño (if using) until softened, about 5 minutes.
Return the browned meat to the pot. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes, tomato sauce, beef broth, kidney beans, and black beans. Stir to combine.
Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until the flavors meld and the chili thickens to your desired consistency.
Taste and adjust the seasoning with additional salt or spices if needed.
Serve hot in bowls. Garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 13.6 g | 48% | |
| Total Sugars | 11.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1320 mg | 28% | |
*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.
