This beef and pork chili has a couple of unusual ingredients that you may question or think about leaving out, but don't!
This the best chili recipe I have ever made or eaten, and I've made and eaten plenty of chili in my lifetime, and I bet you will agree after making it!
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It's perfect for serving on game day or any day when you want a delicious bowl of chili!
It can be made in your Possible Cooker Pro, Slow Cooker, Crock Pot, Dutch oven or large pot on the stove. I use the NInja Foodi Possible Cooker Pro in this recipe so I can sauté the meat in the same pot. You can also use your Ninja Foodi Pressure Cooker & Air Crisper on high slow cook, or any other appliance like the Ninja Speedi or Ninja Combi that has the slow cook function.
I wish I could put my finger on what makes this chili so special, because the ingredients are so simple and it's basically a dump and cook kind of chili, but magic happens when these ingredients come together and either slow cook or simmer for a few hours.
If you are looking for a more traditional chili, try this recipe made in a pressure cooker. It's quick and easy!
Ingredients & Substitutions
What I love most about this recipe (besides the great flavor) is the simplicity of the ingredients. While there are a couple of surprise ingredients thrown into the mix, this beef and pork chili is super easy to make!
Meat
I use all ground meat in this chili recipe consisting of equal amounts of 85/15 ground pork and 80/20 ground beef.
While you can use leaner cuts of both ground pork and ground beef or drain the fat after sautéing it, I leave it in for the extra flavor and richness it brings to the chili.
You can also use 90/10 lean ground beef, ground turkey, or even ground chicken, if you prefer. I'm sure the chili will still be delicious, but these substitutions will affect the flavor to a certain degree.
I don't recommend using pork sausage or any other type of heavily spiced ground meat because it may not pair well with the other seasonings in the chili.
You can also skip the meat and double up on the beans if you want a meatless chili.
Beans
I use canned dark kidney beans that are drained -- but not rinsed -- in this recipe; however, you can use any kind of cooked beans you like.
The lighter red kidney beans are fine to use. I chose the darker ones because I love the deep rich colors in this chili.
Here are a few alternatives if you don't like kidney beans or don't have any on hand.
- black beans
- pinto beans
- navy beans
I love beans in chili but, if you don't, skip them!
The beans add bulk to the chili, so if you leave them out, you will want to increase the meat used. I would probably double the amount the meat, but definitely drain off some of the fat so you don't end up with a greasy chili.
Tomatoes
I am a huge fan of using fire roasted tomatoes or diced tomatoes in most of the chili I make, but not this one! I found that canned crushed tomatoes give just the right amount of tomato flavor without competing with the other ingredients or tasting too acidic and tomatoey.
You can use tomato sauce if that is what you have on hand and thin it out with a little water since it is thicker than crushed tomatoes. You will probably need about 2 Tablespoons of water for every 15 ounces of tomato sauce.
Whole canned tomatoes is another option in this recipe, and I would use two 28 ounce cans in place of the crushed tomatoes. Add the whole tomatoes in after sautéing the meat and break them up as much as possible.
In a pinch, you can also use 12 ounces of tomato paste mixed with equal parts water and beef broth to equal 30 ounces total liquid volume.
Liquids
I use a small amount of beef broth in this recipe, but most of the liquid comes from beer! (affiliate link)Apple Ale to be precise, and it is one of the key ingredients in this chili.
If you cannot use apple beer, then you can use apple juice instead. I would only use about 6 ounces of apple juice or your chili may be too sweet.
When using apple juice, increase the beef broth (or use water) by 6 ounces to get the same amount of liquid as 12 ounces of beer.
You can also use a different kind of beer if you like, but the flavor of the chili will be slightly different. There is something very magical about apple flavor in chili!
Chocolate and Seasonings
Dark Chocolate
Maybe you have heard of adding chocolate to chili. It's quite common in Cincinnati chili. However, the difference between Cincinnati chili and this chili recipe is we don't add the other seasonings usually found in Cincinnati chili like: all spice, cinnamon, and cloves. I also don't serve this over spaghetti noodles, but you certainly could if you like!
The type of chocolate you use is very important. If you use a milk chocolate or semi sweet chocolate your chili will be too sweet and it will not bring out the flavors in spices like dark chocolate will.
I recommend using dark chocolate with a cacao content between 50% and 72%.
A 50% cacao chocolate will be slightly sweeter, while a 72% cacao, often labeled as bittersweet, will add a more intense flavor.
You can use chocolate chip morsels or a chocolate bar, I used (affiliate link)Walmart brand dark chocolate bar that is 50% cacao.
Spices
This chili uses basic spices usually found in chili.
- Chili Powder (dark or regular is fine)
- Ground Cumin
- Paprika (I use a mild sweet basic paprika, but you can use a spicy paprika if you want your chili a little spicier)
- Kosher Salt
- Black Pepper
That's it! Nothing fancy and nothing really spicy in this chili spice mix.
Of course, you can spice it up with cayenne pepper, red chili flakes or chipotle chili pepper if desired.
Jalapeño Pepper
I also add a jalapeño pepper that I slice and add to the chili with the seeds. This is optional of course.
If you wanted the bit of green color, but didn't want to add the jalapeño, you could use green pepper instead.
Toppings
This chili is so good that I don't add any toppings, and I usually LOVE to load up my chili with all kinds of toppings.
However, you can certainly add any toppings that you love. Here are a few that would go great with this chili.
- Shredded Cheddar Cheese: A classic addition that melts beautifully over the hot chili.
- Sour Cream: Adds a creamy texture and a slight tang.
- Green Onions: Provides a fresh, crisp contrast.
- Tortilla Chips: Gives that crunch on top. Fritos are great too!
What I would caution you about is hot sauces. For some reason, this chili does not pair well some flavors of hot sauce. My husband is a huge fan of Cholula and he always puts it on chili, but when he added some to this chili he wasn't a fan of the flavor combination.
If you want to add your favorite hot sauce, I recommend trying a drop on small amount of chili before committing to adding it to the entire bowl.
How to Make Beef & Pork Chili
Whether you slow cook the chili or simmer it on the stove, the directions are the same.
Mise En Place (Prep for the Recipe)
- Gather & Prep Your Ingredients: The main preparation involves measuring out your spices. The only chopping required is slicing a jalapeño pepper, and that's optional.
- Mix your spice blend: There are technically two spice blends in this recipe. The salt and pepper that is used to season the meat and the chili spice blend (which also includes salt). I recommend mixing them in two different bowls to add add a different times. I have heard that sautéing with paprika can bring about a bitter taste and that is why I add the chili spice blend after sautéing the meat.
- Beans: Drain, but don't rinse the beans.
- Choose Your Cooking Method: You can use a slow cooker, like the Ninja Possible Cooker Pro, or a large pot on the stove.
Season & Sauté the Meat
- Preheat and Sear (optional): If your slow cooker allows, you can sear the meat directly in it before switching to the slow cook function. If not, you can sear the meat on the stove in a large skillet or skip this step entirely.
- Begin by preheating your Possible Cooker Pro on the sear/sauté high setting. It usually takes about 5 minutes for the preheat to finish. If your cooker does not show preheating dashes, double check to make sure you are on sear/sauté and if you are, you may want to contact Ninja because the Possible Cooker Pro should go through a preheat phase when the sear/sauté function is selected.
- Add the Meat: Add the ground meat (total of 3 pounds) to the preheated skillet or slow cooker. You don't need any oil. Break it into the desired size, keeping in mind that it will not break down further during cooking process. I like to keep mine in small chunks between a dime and nickel size.
- Season the Meat: Add two teaspoons of black pepper and two teaspoons of fine grind sea salt or kosher salt. It's important to layer seasonings to ensure every bite of chili is perfectly seasoned.
- Stir to incorporate the seasonings.
- Sauté the Meat: Sauté on high until about 50-60% done, stirring a few times.
- Optional Draining: Decide whether to drain the meat. Leaving the fat adds flavor but, if preferred, cook the meat to 75-80% done, drain, and return it to the pot. I don't drain the fat.
Build & Cook the Chili
Now it is just a matter of adding the remaining ingredients and deciding if you want to slow cook on high or low or simmer on the stove.
The order of ingredients really doesn't make much difference, but I start off with the liquid
Quick Tip
The chili is going to look very soupy, but it thickens as it cooks and the liquid evaporates.
Add the beef broth, the apple beer (or apple juice), crushed tomatoes, and drained beans.
- Add the sliced jalapeño and seasonings.
- Break up the chocolate (unless you are using chocolate chips) and add to the pot
- Give everything a good stir to make sure the seasonings and all the ingredients are mixed.
Put the lid on the slow cooker and slow cook on high for about 4 hours and low for about 8 hours.
If making on the stove, simmer on medium low heat for a few hours.
The only ingredients that need to finish cooking are the pork and beef and that will happen within an hour. The rest of the cooking time is to infuse all the flavors and reduce the liquid through evaporation.
Serve & Enjoy
Top your chili with anything you like or enjoy it like I do, no toppings! I find that you really appreciate the depth of flavor when you eat the chili as-is.
I hope you love this unusual chili as much as I do!
Suggested Cooking Methods & Times for Various Appliances
- Ninja Foodi Possible Cooker Pro: High for 3-4 hours or Low Slow Cook for 8 hours.
- Ninja Foodi Pressure Cooker & Air Crisper: High Slow Cook for 4 hours or Low Slow Cook for 6-8 hours.
- Any Crockpot or Slow Cooker: High for 4 hours or Low Slow Cook for 8 hours
- Large Pot or Dutch Oven: Simmer for 2 hours on medium-low heat.
Quick Tip
Always remember that slow cookers, crockpots, and stoves all work slightly differently so you may have to adjust your timing to achieve the results you want.
Storage & Reheating Instructions
How to Store Leftover Chili
Refrigeration
Store any leftover beef and pork chili in an airtight container and use within 5 days.
Freezer
Allow the chili to cool completely before freezing. This is best done by refrigerating it for at least 8 hours.
Freeze in an airtight container or freezer bag for up to 6 months.
Quick Tip
The chili will thicken quite a bit when cold, so you can vacuum seal it to freeze which will improve the quality of the chili for storage up to 12 months.
Properly frozen food doesn't go "bad" as far as causing illness, but it dehydrates over time resulting in what we call freezer burn which can affect the quality.
How to Reheat Beef & Pork Chili
Slow Cooker
My favorite way to reheat chili is in the slow cooker. You can reheat from thawed or frozen. Put the chili into your slow cooker and slow cook on high from 30 minutes up to 2 hours depending on how much chili you are reheating and if it is frozen or not.
Stove top
Simmer over low heat until warmed through. If frozen, you may want to add a little liquid to the pot first. This will produce steam in the covered pot and thaw the chili faster so it has less chance of scorching.
Stir every 15-20 minutes while simmering.
Frequently Asked Questions
The only issue with pressure cooking chili is if you have enough thin liquid to go under and stay under pressure. Thicker ingredients like tomato sauce can cause scorching when pressure cooking and it will affect the flavor of your chili.
For that reason, I recommend using a chili recipe that is specific for pressure cooking.
Yes, you can cut all of the ingredients in half for a half batch and keep the cook time the same.
I haven't doubled the recipe in the Possible Cooker Pro, but as long as the doubled ingredients fit in your cooking pot, you can double the recipe and keep the cooking time the same.
Frito Cornbread Pie: Layer the chili in a baking dish, top with crumbled cornbread, Fritos, and shredded cheese, then bake until bubbly.
Chili Cheese Nachos: Spoon chili over corn tortillas and top with your favorite shredded cheese. Bake until the cheese has melted.
Baked Potato: Top off a baked potato with chili and cheese.
What to serve with Chili
There are so many side dishes that go with chili, but cornbread has to be a the top of my list.
Here are some recipes for inspiration on what to serve with your chili!
Beef and Pork Chili (Slow Cooker Recipe)
Equipment
- Ninja Possible Cooker Pro or Slow Cooker
Ingredients
Seasoning Blend for Chili
- 3 Tablespoons paprika Spanish sweet
- 3 Tablespoons cumin
- 2 Tablespoons chili powder
- 1 Tablespoon fine grind sea salt or kosher salt
Chili Ingredients
- 1½ pounds ground beef 80/20
- 1½ pounds ground pork 85/15
- 2 teaspoons kosher or fine grind sea salt
- 2 teaaspoons black pepper
- 1 cup beef broth
- 12 ounces apple beer or 4 ounces of apple juice plus 8 ounces of water or beef broth.
- 56 ounces crushed tomatoes
- 30 ounces dark kidney beans, drained-not rinsed
- 1 jalapeño peppers sliced with seeds
- 4 ounces dark chocolate
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Instructions
- Heat the Possible Pro Cooker on high sear/sauté and when preheated add the ground beef and ground pork. Sear the ground meat, breaking it up with a spatula.If your slow cooker doesn't have the option to sear/sauté, brown the meat in a skillet on the stove.1½ pounds ground beef, 1½ pounds ground pork
- Add the salt and pepper and cook the ground meat until it is about 60% cooked.2 teaspoons kosher or fine grind sea salt, 2 teaaspoons black pepper
- Add the beef broth, apple beer, crushed tomatoes, and drained (not rinsed) kidney beans. Stir to combine.1 cup beef broth, 12 ounces apple beer, 56 ounces crushed tomatoes, 30 ounces dark kidney beans, drained-not rinsed
- Add the sliced jalapeño, seasoning blend and the chocolate. Stir and put the lid on the slow cooker or Possible Cooker Pro.3 Tablespoons paprika, 3 Tablespoons cumin, 2 Tablespoons chili powder, 1 Tablespoon fine grind sea salt or kosher salt, 1 jalapeño peppers, 4 ounces dark chocolate
- Set the slow cooker or Possible Cooker Pro to low slow cook for 8 hours or high slow cook for 3-4 hours. Stir before serving. Enjoy!
Notes
Suggested Cooking Times for Various Appliances
- Ninja Foodi Possible Cooker Pro: High for 3-4 hours or Low Slow Cook for 8 hours.
- Ninja Foodi Pressure Cooker & Air Crisper: High Slow Cook for 4 hours or Low Slow Cook for 6-8 hours.
- Any Crockpot or Slow Cooker: High for 4 hours or Low Slow Cook for 8 hours
- Large Pot or Dutch Oven: Simmer for 2 hours on medium-low heat.
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
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Barbara C
What size Possible Pro will this recipe work with?
Meg Staton
I have been making my confetti chili for years, to the rave reviews of my family. THIS chili leaves mine in the dust. The combination of flavors meld together to make something sublime and making the recipe couldn’t be easier. Kudos Louise! This is a masterpiece!!!
Louise
Thank you so much! It was one of those things where I just threw things I had on hand into a pot and was shocked at how good it was! I'm so glad you enjoyed it!